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slow cooker
forks
cooking spoon or spatula
Spray the crockpot with nonstick cooking spray.
Trim the fat off the chicken breasts and place chicken into the crockpot.
Pour 1 cup of Olive Garden Italian dressing and 1 cup chicken broth over the top of the chicken.
Sprinkle ¼ cup parmesan cheese over the top. Then top evenly with black pepper.
Cut cream cheese into cubes. Add to crockpot.
Place lid on slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
Chicken is done when an instant-read meat thermometer reads 165°F.
Shred chicken with two forks or a meat shredder.
Mix together shredded chicken, dressing, and cream cheese well. Let chicken sit in the sauce for 10 minutes to absorb the sauce.
Add cooked pasta to the slow cooker. Toss to combine.
Serve.
Substitute Olive Garden dressing for any creamy Italian salad dressing.
Substitute boneless skinless chicken breasts for boneless skinless chicken thighs.
Use any type of pasta you prefer. Cook separately before adding to the chicken and sauce.
Keep the lid on and turn to the warm setting if you aren’t ready to serve yet.
Serve the chicken pasta in the crockpot or transfer to a serving bowl.
Calories: 596 kcal | Carbohydrates: 15 g | Protein: 39 g | Fat: 41 g | Saturated Fat: 13 g | Polyunsaturated Fat: 14 g | Monounsaturated Fat: 10 g | Trans Fat: 0.02 g | Cholesterol: 154 mg | Sodium: 980 mg | Potassium: 649 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 600 IU | Vitamin C: 2 mg | Calcium: 117 mg | Iron: 2 mg