Go Back
Crockpot Olive Garden Chicken Pasta

Creamy Crockpot Olive Garden Chicken Pasta Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Calories: 492
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 (.7 oz) packet dry Italian salad dressing mix
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 (10.5 oz) can cream of chicken soup
  • 1 1/2 cups low-sodium chicken broth
  • 8 oz cream cheese, cubed and softened
  • 12 oz dry penne pasta
  • 3/4 cup grated Parmesan cheese
  • Fresh parsley, chopped (optional)

Method
 

  1. Place the chicken breasts in a 6-quart slow cooker. Sprinkle the Italian dressing mix, garlic powder, and black pepper over the chicken. Spoon the cream of chicken soup on top and pour the chicken broth around the edges.
  2. Cover and cook on LOW for 4 hours or on HIGH for 2 1/2 hours, until chicken is cooked through and tender.
  3. Remove the chicken, shred it with two forks, and turn the slow cooker to HIGH if it was on LOW. Stir the cream cheese into the sauce until completely smooth.
  4. Return the shredded chicken to the pot, add the dry penne, and stir to coat. Cover and cook on HIGH for 25 to 30 minutes, stirring once at the halfway point, until pasta is al dente.
  5. Turn off the heat, stir in the grated Parmesan, and serve immediately with fresh parsley on top if desired.

Notes

For the creamiest texture, use full-fat block cream cheese and freshly grated Parmesan. If the sauce seems too thick after adding the pasta, stir in a splash of warm chicken broth. Leftovers thicken more as they cool, so loosen them with a little liquid when reheating.