Olive Garden Crock Pot Chicken
This Olive Garden Crock Pot Chicken is the easiest foolproof weeknight dinner. Serve it tossed with pasta or on its own, either way it is delicious. It is loaded with two types of cheese, the famous Olive Garden Italian dressing, and dried herbs. It does not get any simpler
Servings: 6 people
- 1 bottle (16 ounces) bottle Olive Garden Italian Dressing
- 1 shallot diced
- ½ lemon zested & juiced
- 6 cloves garlic pressed
- 2 Tablespoons Italian seasoning
- ½ teaspoon chili flakes
- fresh cracked pepper
- 1 ½ - 2 pounds boneless skinless chicken breasts
- 8 ounces full fat cream cheese cut into 8 pieces
- 12-16 ounces dry short cut pasta prepared according to the package instructions*
- 1 cup shredded parmesan cheese
Review all recipe notes and instructions before beginning.
Combine the dressing, shallot, lemon juice, lemon zest, garlic, Italian seasoning, chili flakes, and pepper in the slow cooker. Place the chicken in the mixture and top with the cream cheese pieces.
Cook on high for 3-4 hours or on low for 5-6. The chicken should be falling apart and register at least 165 degrees on an instant read thermometer.
Shred the chicken with two forks and stir.
Fold in the pasta and parmesan cheese. Serve with extra parmesan cheese on top.
Olive Garden Italian Dressing: Swap for any brand of Italian dressing/vinaigrette.
Pasta: If you want a higher sauce to pasta ratio (saucier pasta), use 12 ounces of pasta. This is what I prefer. There is enough sauce for a full pound (16 ounces) of pasta, it will just be a bit drier.
Short-Cut Pasta: There are a variety of short-cut pasta options to choose from. I personally use either fusilli or penne pasta.
Refrigerator: Store leftover olive garden chicken pasta in an airtight container for 3-4 days.
Freezer: After step 3, allow the chicken to cool in the refrigerator overnight. Portion the chicken into freezer bags or airtight containers. I recommend freezing it in portions that you plan to eat all at once as thawed & reheated chicken should not be put back into the fridge.
Boil the pasta in salted water. For every pound of pasta, 1 Tablespoon of salt should be added to the water.
Instant Pot: Place all of the ingredients except the cream cheese, pasta, and parmesan cheese in the pot. Pressure cook on “High” for 15 minutes. Let the pot release pressure naturally for 10 minutes and then quick release. Turn the pot on “Keep Warm”. Shred the chicken. Stir in the cream cheese pieces until melted. Turn the pot off and fold in the parmesan cheese and pasta.
Calories: 911kcal | Carbohydrates: 59g | Protein: 72g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1476mg | Fiber: 3g | Sugar: 12g