Traditional Olive Garden Italian Crockpot Chicken Pasta Dinner
Traditional Olive Garden Italian Crockpot Chicken Pasta Dinner
Ingredients
For the Crockpot Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup Italian dressing
- 8 ounces cream cheese, softened, cut into cubes
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
For the Pasta and Serving
- 12 ounces fettuccine or penne pasta
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 tablespoons Parmesan cheese, shredded, for garnish
Instructions
- 1
Place the boneless, skinless chicken breasts in the bottom of a 6-quart or larger crockpot.
⏱️ 2 min
- 2
Pour the Italian dressing over the chicken. Sprinkle with garlic powder, onion powder, dried oregano, and black pepper.
⏱️ 3 min
- 3
Add the cubed cream cheese and grated Parmesan cheese around the chicken in the crockpot. Pour in the chicken broth.
⏱️ 5 min
- 4
Cover the crockpot and cook on high for 3-4 hours or on low for 6-8 hours, or until the chicken is easily shredded with a fork.
⏱️ 240 min
- 5
Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
⏱️ 5 min
- 6
Stir the shredded chicken into the creamy sauce in the crockpot until well combined. The cream cheese should have melted and created a rich sauce.
⏱️ 3 min
- 7
While the chicken is cooking or just before serving, cook the fettuccine or penne pasta according to package directions until al dente. Drain well.
⏱️ 10 min
- 8
Add the cooked pasta directly to the crockpot with the chicken and sauce. Toss gently to coat the pasta evenly.
⏱️ 2 min
- 9
Serve immediately, garnished with fresh chopped parsley and extra shredded Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Traditional Olive Garden Italian Crockpot Chicken Pasta Dinner
For the Crockpot Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup Italian dressing
- 8 ounces cream cheese, softened, cut into cubes
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
For the Pasta and Serving
- 12 ounces fettuccine or penne pasta
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 tablespoons Parmesan cheese, shredded, for garnish
Instructions
- 1
Place the boneless, skinless chicken breasts in the bottom of a 6-quart or larger crockpot.
⏱️ 2 min - 2
Pour the Italian dressing over the chicken. Sprinkle with garlic powder, onion powder, dried oregano, and black pepper.
⏱️ 3 min - 3
Add the cubed cream cheese and grated Parmesan cheese around the chicken in the crockpot. Pour in the chicken broth.
⏱️ 5 min - 4
Cover the crockpot and cook on high for 3-4 hours or on low for 6-8 hours, or until the chicken is easily shredded with a fork.
⏱️ 240 min - 5
Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
⏱️ 5 min - 6
Stir the shredded chicken into the creamy sauce in the crockpot until well combined. The cream cheese should have melted and created a rich sauce.
⏱️ 3 min - 7
While the chicken is cooking or just before serving, cook the fettuccine or penne pasta according to package directions until al dente. Drain well.
⏱️ 10 min - 8
Add the cooked pasta directly to the crockpot with the chicken and sauce. Toss gently to coat the pasta evenly.
⏱️ 2 min - 9
Serve immediately, garnished with fresh chopped parsley and extra shredded Parmesan cheese, if desired.