Olive Garden Crockpot Chicken Pasta
How to Make Olive Garden Chicken Pasta in the Slow Cooker
Make this weeknight chicken crockpot dinner for your family! It went viral all over Tik tok for a reason! Make sure to try our crockpot zesty italian chicken pasta recipe too!
To make this mouth-watering pasta dish, start by gathering a few simple ingredients. You’ll need some boneless, skinless chicken breasts, ground pepper, garlic powder, shredded Parmigiano cheese, Olive Garden Italian dressing, cream cheese, and your favorite pasta – we used Rotini Pasta, but feel free to get creative!
Prep Your Chicken and Let the Slow Cooker Work Its Magic! First, pat those chicken breasts dry with a paper towel and place them in the slow cooker. Use a fork to poke a few holes in each breast, then sprinkle some pepper, garlic powder, and half of that delicious shredded cheese. Pour some Olive Garden Italian dressing over the top, followed by the remaining cheese and a block of cream cheese. Cover it up and let the slow cooker do its thing for a few hours.
Pasta Time! While the chicken is cooking, boil some water and cook your pasta according to the package instructions. Drain it and set it aside, adding a bit of olive oil or butter to prevent it from sticking together. Once the chicken is done, remove it from the slow cooker and shred it using two forks. Place it back in the slow cooker and mix it with the sauce until it’s fully coated. Then, add the cooked pasta to the mix and stir until everything is well combined. Keep it warm until you’re ready to serve, and enjoy the ooey-gooey, cheesy goodness!
Watch me make it…
Olive Garden Crockpot Chicken Pasta
Ingredients
- 1 ½ pounds of chicken breasts boneless and skinless (about 3 breasts)
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- ⅓ cup shredded Parmigiano Cheese divided
- 2 cups Olive Garden Italian Dressing
- 1 package 8 oz cream cheese, room temperature
- 1 box 16 oz your favorite pasta I used Rotini Pasta
Instructions
- Unpack your chicken breasts and pat dry with a paper towel.
- Place the chicken breasts in the slow cooker and with a fork, poke each breast 3 to 4 times.
- Sprinkle pepper, garlic powder, and half of the shredded cheese.
- Gently pour the Olive Garden dressing over the chicken
- Sprinkle the remaining of the shredded cheese and add the cream cheese on top.
- Cover and cook on High for 4 ½ hours to 5 hours.
- Cook your pasta. Drain. Set aside. You may want to add a little bit of olive oil (about 1 tablespoon) or butter, so it does not stick too much together.
- Once cooked, take the chicken out on a plate and shred the chicken using 2 forks.
- Place the chicken back into the slow cooker and mix well with the sauce. Mix until the chicken is all coated with the sauce.
- Add the cooked pasta and mix well until pasta and chicken are well coated.
- Keep warm until ready to serve
Notes
- Keep leftovers in an airtight container in the fridge for up to 4 days
- You can cook the chicken on HIGH for 4 to 5 hours and LOW for 6 to 8 hours
- You can freeze the chicken once shredded in safe freezer bags for up to 3 months
- You don’t need to add the pasta to the chicken. You can serve the chicken over rice, over pasta, you can also use it in a baked casserole, and it is excellent in a sandwich as leftovers.
