Embrace the cozy and indulgent experience of Slow Cooker Olive Garden Chicken Pasta, a delightful medley of creamy and savory flavors simmered to perfection. This dish not only saves time but fills your kitchen with irresistible aromas, delivering a classic Italian-American comfort food right to your dining table.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet Italian dressing seasoning mix
- 1 cup chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) block cream cheese, cut into cubes
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 8 oz penne pasta
- 1 cup fresh spinach, finely chopped
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Place the chicken breasts in the slow cooker and sprinkle the Italian dressing seasoning evenly over them.
- Pour the chicken broth and cream of chicken soup over the chicken, making sure it’s fully coated. Add the cubed cream cheese on top of the mixture.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken becomes tender and easy to shred.
- Shred the cooked chicken directly in the slow cooker, stirring it into the creamy mixture until well combined.
- Add the grated Parmesan cheese and heavy cream, stirring until the sauce becomes smooth and velvety.
- While the chicken mixture cooks, prepare the penne pasta according to the package directions until al dente. Drain and set aside.
- Stir the cooked pasta and chopped spinach into the slow cooker, ensuring everything is well mixed. Season with salt and pepper to taste.
- Cover and let the dish sit for 10–15 minutes to allow the spinach to soften and flavors to meld together.
- Serve warm, garnished with freshly chopped parsley for a burst of color and flavor.
Variation
- Add a splash of white wine for a more robust flavor.
- Substitute the chicken with turkey for a lighter version.
- Include artichoke hearts for extra tanginess.
Cooking Notes
- Ensure the cream cheese is fully cubed for even melting.
- Experiment with different pasta shapes for fun variations.
- For a thicker sauce, add a teaspoon of cornstarch mixed in water.
Serving Suggestions
- Pair with a fresh garden salad topped with vinaigrette.
- Serve alongside a crusty Italian bread or baguette.
- Complement with a light red wine, like Pinot Noir.
Tips
- For a smoother sauce, whisk the cream cheese before adding.
- Stir occasionally to prevent the pasta from sticking.
- For quicker cook times, cut chicken into smaller pieces.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) / 3–4 hours (high)
- Total Time: 6 hours 15 minutes (low) / 3 hours 15 minutes (high)
Nutritional Information (Per serving)
- Calories: 620 kcal
- Protein: 40 g
- Sodium: 600 mg
Frequently Asked Questions
- Can I use frozen chicken breasts?
Answer: Yes, but increase cooking time by 30-60 minutes for thorough cooking. - Is there a vegetarian adaptation?
Answer: Replace chicken with a medley of mushrooms and use vegetable broth. - Can I use a different type of pasta?
Answer: Absolutely, feel free to use any pasta you have on hand, like fusilli or rigatoni. - How can I store leftovers?
Answer: Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Conclusion
Savor the heartwarming and rich flavors of this Slow Cooker Olive Garden Chicken Pasta. Its creamy texture and tantalizing aroma offer an inviting dinner option that requires minimal preparation. Relish in the ease and deliciousness of a beloved classic dish, perfect for any gathering or simple family night.
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Slow Cooker Olive Garden Chicken Pasta
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings 1x
- Diet: Universal
Description
Embrace the cozy and indulgent experience of Slow Cooker Olive Garden Chicken Pasta, a delightful medley of creamy and savory flavors simmered to perfection. This dish not only saves time but fills your kitchen with irresistible aromas, delivering a classic Italian-American comfort food right to your dining table.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 packet Italian dressing seasoning mix
- 1 cup chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) block cream cheese, cut into cubes
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 8 oz penne pasta
- 1 cup fresh spinach, finely chopped
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Place the chicken breasts in the slow cooker and sprinkle the Italian dressing seasoning evenly over them.
- Pour the chicken broth and cream of chicken soup over the chicken, making sure it’s fully coated. Add the cubed cream cheese on top of the mixture.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken becomes tender and easy to shred.
- Shred the cooked chicken directly in the slow cooker, stirring it into the creamy mixture until well combined.
- Add the grated Parmesan cheese and heavy cream, stirring until the sauce becomes smooth and velvety.
- While the chicken mixture cooks, prepare the penne pasta according to the package directions until al dente. Drain and set aside.
- Stir the cooked pasta and chopped spinach into the slow cooker, ensuring everything is well mixed. Season with salt and pepper to taste.
- Cover and let the dish sit for 10–15 minutes to allow the spinach to soften and flavors to meld together.
- Serve warm, garnished with freshly chopped parsley for a burst of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 145 mg
Keywords: slow cooker, creamy pasta, Olive Garden chicken, easy dinner
