Slow Cooker Olive Garden Chicken Pasta

Ingredients

• 2 cup Olive Garden Italian Dressing (can substitute with other brands if preferred)
• 0.25 cup Freshly Shredded Parmesan Cheese
• 8 oz Cream Cheese (1 block, torn into pieces)
• 3 Chicken Breasts (3-4 skinless, thawed boneless breasts, trimmed of excess fat)
• 8 oz Rotini Pasta (already cooked; use as much as needed (approx. half a box))
• Black Pepper (to taste)

Steps

1. 1

   Spray the inside of the slow cooker with nonstick spray or use a slow cooker liner.

2. 2

   Place 3-4 thawed boneless, skinless chicken breasts (trimmed of excess fat) in the bottom of the slow cooker.

3. 3

   Pour 2 cups of Olive Garden Italian dressing over the chicken.

4. 4

   Sprinkle ¼ cup shredded Parmesan cheese on top, then season with black pepper.

5. 5

   Tear one block of cream cheese into pieces and place around or on top of the chicken.

6. 6

   Cover with the lid and cook on low for 5-6 hours or high for 3-4 hours, until the chicken is fork-tender.

7. 7

   Shred the chicken using two forks, then mix well to combine with the dressing and melted cream cheese.

8. 8

   Serve over cooked pasta or stir the pasta directly into the slow cooker before serving.

Notes

If the sauce is too tart, you can add more cream cheese or a splash of heavy cream to balance the flavors. For extra color and flavor, consider adding a bag of baby spinach or drained sun-dried tomatoes after shredding the chicken. To avoid excess oil, ensure chicken is well-trimmed and whisk the sauce thoroughly before serving.

Nutrition per serving

• main
• slow-cooked
• crock pot
• chicken
• pasta
• copycat
• viral
• dinner