Crock Pot Olive Garden Chicken Pasta Pressure Cooker Recipe
This Crock Pot Olive Garden Chicken Pasta recipe is a creamy, flavorful comfort dish made easily in the pressure cooker or slow cooker. Perfect for busy nights, it combines tender chicken breasts, Olive Garden dressing, pasta, and cheeses for a delicious, effortless family meal.
Equipment
- 1 Crock-Pot
Ingredients
Main ingredients
- 2 pounds boneless skinless chicken breasts
- 16 oz Olive Garden salad dressing zesty
- 1 teaspoon garlic powder
- 16 oz penne pasta
- 8 oz cream cheese softened and cubed
- 0.5 cup grated Parmesan cheese divided
- 0.5 cup half and half optional
Instructions
Instructions
- Place the chicken breasts in the bottom of the crock pot. Lay them flat for even heat.
- Pour the Olive Garden salad dressing over the chicken to coat evenly.
- Sprinkle garlic powder on top of the chicken.
- Add cream cheese cubes on top.
- Sprinkle half of the grated Parmesan cheese over the chicken mixture.
- Cover and cook on low for 6 to 7 hours or high for 4 hours, or until chicken is tender.
- About 20 minutes before serving, boil the penne pasta until al dente, then drain.
- Shred the chicken in the crock pot using two forks and stir into the sauce.
- Add the cooked pasta and optional half and half, then stir to coat.
- Top with remaining Parmesan cheese before serving.
Notes
Store leftovers in the fridge for up to 3 days. Reheat with a splash of milk or broth. For freezing, separate pasta from chicken and sauce for better texture after thawing.