Crockpot Olive Garden Chicken Pasta
Servings: 8 Servings
Ingredients
- 1 ½ to 2 pounds boneless skinless chicken breasts
- 16 ounces Olive Garden Italian Dressing or your favorite brand of Italian dressing
- 8 ounces block-style cream cheese cubed
- 16 ounces uncooked penne pasta
- ½ cup Parmesan cheese grated off the block, plus more for serving
- ½ cup half and half or more to thin out the pasta
- Freshly chopped parsley for garnish
Instructions
- Spray the slow cooker with cooking spray, and add the chicken in a single layer.1 ½ to 2 pounds boneless skinless chicken breasts
- Pour the dressing over the chicken and add the cubed cream cheese. Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours, until the chicken reaches 165°F.16 ounces Olive Garden Italian Dressing, 8 ounces block-style cream cheese
- When the chicken is close to done, cook the penne on the stovetop and drain.16 ounces uncooked penne pasta
- Shred the chicken with two forks. Stir the slow cooker contents, then mix in the Parmesan cheese until melted.½ cup Parmesan cheese
- Stir in the half and half, then add the cooked pasta. Top with more Parmesan and parsley and serve.½ cup half and half
Notes
- This pasta can have a salty taste due to the dressing, cheese, and cream cheese. To reduce the saltiness use less cheese or look for a lower sodium dressing.
- Make sure the noodles are cooked when you add them to the crockpot.
- Store leftovers for 4–5 days in the fridge in an airtight container.
Nutrition Facts
Crockpot Olive Garden Chicken Pasta
Serving Size
1.5 cups
Amount per Serving
Calories
587
% Daily Value*
Fat
28
g
43
%
Saturated Fat
10
g
50
%
Trans Fat
0.05
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
7
g
Cholesterol
93
mg
31
%
Sodium
863
mg
36
%
Potassium
552
mg
16
%
Carbohydrates
52
g
17
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
30
g
60
%
Vitamin A
529
IU
11
%
Vitamin C
1
mg
1
%
Calcium
141
mg
14
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
