My Lazy Olive Garden Chicken Pasta Hack (Slow Cooker!)

Okay, so I’m obsessed with Olive Garden’s creamy chicken pasta, but let’s be real, going out all the time gets expensive. After way too many attempts, I finally figured out a slow cooker version that’s basically the same, but like, way easier. I swear, even a non-cooking person can make this.

What’s so great about it? It’s dump-and-go simple. Seriously, you throw everything in the slow cooker, and it basically cooks itself. Plus, it makes a ton, so leftovers for days.

This recipe is a lifesaver on busy weeknights. I usually prep it in the morning and come home to a warm, comforting meal. Pro tip: If you use homemade Italian dressing, it tastes even better! (Though, honestly, store-bought sauce works fine here too).

What You’ll Need

• 1 ½ pounds boneless, skinless chicken breasts
• 16 ounce Olive Garden Italian dressing (I recommend homemade)
• ½ cup grated parmesan
• 8 ounces cream cheese
• 16 ounces uncooked penne pasta

Steps

1. Add the ingredients into the slow cooker. First, place the chicken breasts in, then pour the entire bottle of Italian dressing over the chicken.
2. Top with parmesan cheese, and place the cream cheese on top of that.
3. 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 165°F/74°C. (Took me forever to figure that out!)
4. Just before the chicken is ready, cook the pasta according to the package directions. Drain and set aside.
5. Once the chicken is cooked, shred it using two forks, being careful not to shred it too finely. (I’ve definitely made that mistake before…)
6. Add the pasta to the chicken and sauce in the slow cooker, and stir gently to combine.
7. Serve warm with breadsticks and a salad.

Substitutions That Actually Work

• Chicken: I’ve used frozen chicken in a pinch and it turned out fine. Just make sure it’s fully thawed before shredding.
• Pasta: Any kind of pasta will work. I like penne, but rotini or even spaghetti would be good too.

Making It Diabetes-Friendly

• You can use low-carb pasta and reduce the amount of parmesan cheese to make it more diabetes-friendly.

Tips & Storage

• Make sure the cream cheese is on top of the parmesan. This prevents it from burning on the bottom of the slow cooker.
• Leftovers can be stored in the fridge for up to 3 days. Just add a splash of water or chicken broth when reheating to keep it from drying out.