Olive Garden Crockpot Chicken Pasta
of chicken breasts
boneless and skinless (about 3 breasts)
shredded Parmigiano Cheese
Olive Garden Italian Dressing
8 oz cream cheese, room temperature
box 16 oz your favorite pasta
I used Rotini Pasta
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
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.