Olive Garden Chicken Pasta
8 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 ยฝ pounds chicken breasts (boneless and skinless)
- 16 ounce Olive Garden Italian dressing (I recommend homemade, click for recipe! Note 3)
- ยฝ cup grated parmesan cheese
- 8 ounces cream cheese
- 16 ounces uncooked penne pasta
Method
- Add the ingredients into the slow cooker. First place the chicken breasts in, then pour the entire bottle of Italian dressing over the chicken. Top with parmesan cheese, and place the cream cheese on top of that.
- Cover with the lid and cook on low for 6 hours or on high for 4 hours. The chicken is ready when the internal temperature of the thickest part of the breast is 165ยฐF/74ยฐC.
- Just before the chicken is ready, cook the pasta according to the package directions. Drain and set aside.
- Once the chicken is cooked, shred it using two forks, being careful not to shred it too finely.
- Add the pasta to the chicken and sauce in the slow cooker, and stir gently to combine. Serve warm with breadsticks and a salad.