Description
This Slow Cooker Olive Garden Chicken Pasta recipe offers a creamy, flavorful meal that’s easy to prepare and perfect for a comforting dinner. Tender chicken breasts are slow-cooked with Italian dressing, Parmesan cheese, sun-dried tomatoes, and cream cheese to create a rich sauce, then tossed with al dente penne pasta and fresh basil for a restaurant-quality dish at home.
Ingredients
Scale
Chicken and Sauce
- 2 pounds boneless skinless chicken breast
- 1 bottle (16 ounces) Olive Garden Italian Dressing
- 1/2 cup grated Parmesan cheese (divided)
- 2 tablespoons sun dried tomatoes (chopped)
- 8 ounces cream cheese
- 4-5 basil leaves (torn)
Pasta
- 1 pound penne pasta
Instructions
- Prepare Slow Cooker: Place the chicken breasts in a large slow cooker. Pour the entire bottle of Olive Garden Italian Dressing over the chicken, ensuring they are well coated.
- Add Cheese and Tomatoes: Sprinkle 1/4 cup of the grated Parmesan cheese over the chicken and dressing, then add the chopped sun-dried tomatoes on top. Place the block of cream cheese centrally on top of the chicken mixture.
- Slow Cook Chicken: Cover the slow cooker with its lid and cook on low for 5-6 hours or on high for 4 hours, until the chicken is cooked through and tender enough to shred with a fork.
- Cook Pasta: While the chicken is finishing, cook the penne pasta according to package directions until al dente. Drain the pasta and set aside.
- Shred Chicken and Combine: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker along with the torn basil leaves, remaining 1/4 cup Parmesan cheese, and cooked penne pasta. Stir everything together thoroughly to combine and heat through if needed.
- Serve: Serve the pasta dish immediately while warm for best flavor and texture.
Notes
- You can substitute the Olive Garden Italian Dressing with any good-quality Italian salad dressing if preferred.
- For creamier pasta, add a splash of milk or cream when mixing shredded chicken with the pasta.
- Sun-dried tomatoes add sweetness and depth; soaking them briefly in warm water can soften them if needed.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- Use fresh basil for the best flavor, but dried basil can be substituted with about 1 teaspoon if fresh is not available.
