Olive Garden Crockpot Chicken
Make creamy Olive Garden crockpot chicken with perfectly cooked pasta for a busy night dinner. This easy slowcooker recipe could also be used over rice instead of noodles if you prefer a gluten-free dinner idea. Serve with a simple garden salad or roasted green veggies on the side or add a bag of frozen peas to the sauce and let them warm through.
Ingredients
- 4 chicken breasts
- 1 cup Italian salad dressing like Olive Garden Signature Italian dressing
- 1 (8 oz) brick of cream cheese
- 1 pound pasta short noodles like penne or farfalle will work best
- 1/2 cup parmesan cheese
Instructions
- Spray your Crock Pot bowl with cooking spray and add the chicken breasts to the pot. Pour the Italian salad dressing over the chicken and gently stir the chicken so the sauce coats all sides.
- Cut the cream cheese into cubes and scatter them over the chicken.
- Cover the slowcooker and cook on HIGH for 3 hours and 30 minutes or until the chicken is tender enough to shred with two forks. Shred the chicken and leave it in the slowcooker.
- NOTE: Especially thick chicken breasts may need more time to cook. It can speed things up if you check the chicken after 2.5 hours and break the larger breasts in half or smaller chunks so the centers can cook more quickly.
- Cook the pasta according to the package directions MINUS one minute of cooking time from the lowest time listed on the package. This keeps your pasta nice and firm so it doesn't overcook when you combine it with the sauce.
- Drain the pasta and add it to the slowcooker. Stir to coat with the sauce.
- Sprinkle the parmesan cheese over the top and serve.