Name: Slow Cooker Olive Garden Chicken Pasta
Ingredients: 2 pounds boneless, skinless chicken breasts; 1 bottle (16 oz) Olive Garden Italian Dressing; 8 ounces cream cheese, softened; ½ cup grated Parmesan cheese; 2 cups heavy cream (or half-and-half for lighter option); 3 cloves garlic, minced; 1 teaspoon Italian seasoning; ½ teaspoon black pepper; ½ teaspoon salt (adjust to taste); 16 ounces pasta (penne, rotini, or fettuccine work best); Optional garnish: chopped parsley or extra Parmesan

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
1 bottle (16 oz) Olive Garden Italian Dressing
8 ounces cream cheese, softened
½ cup grated Parmesan cheese
2 cups heavy cream (or half-and-half for lighter option)
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)
16 ounces pasta (penne, rotini, or fettuccine work best)

Optional garnish: chopped parsley or extra Parmesan

Instructions

Step 1:

Place the chicken breasts in the bottom of the slow cooker in a single layer.

Step 2:

Pour the Olive Garden Italian dressing evenly over the chicken, ensuring all pieces are well coated.

Step 3:

Add the softened cream cheese, heavy cream, Parmesan cheese, garlic, Italian seasoning, salt, and black pepper directly into the slow cooker.

Step 4:

Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.

Step 5:

Remove the chicken, shred it using two forks, then return it to the slow cooker. Cook pasta separately according to package instructions, drain, and stir into the sauce just before serving.

Notes

Always cook the pasta separately to prevent it from becoming mushy in the slow cooker. Adding it at the end keeps the texture perfect while allowing it to soak up the creamy sauce.