Description
This Copycat Olive Garden Chicken Pasta is an easy, creamy slow-cooker dinner made with tender shredded chicken, Italian dressing, cream cheese, and pasta. It is comforting, flavorful, and perfect for a busy weeknight meal.
Ingredients
- 4 chicken breasts
- 1 cup Italian dressing
- 10.5 oz cream of chicken soup
- 8 oz cream cheese
- Cooked noodles or pasta
- Fresh parsley, optional
- Grated Parmesan cheese, optional
Instructions
- Place the chicken breasts in a slow cooker.
- Pour the Italian dressing evenly over the chicken.
- Add the cream of chicken soup and cream cheese.
- Cover and cook on low for 5–6 hours, or until the chicken is tender and fully cooked.
- Shred the chicken directly in the slow cooker.
- Stir thoroughly until the chicken and sauce are creamy and well combined.
- Add the cooked pasta and toss until evenly coated.
- Garnish with parsley or Parmesan cheese if desired.
- Serve warm.
Notes
- Serve with garlic bread, a green salad, or roasted vegetables.
- Parmesan cheese adds extra richness and a delicious salty finish.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently on the stovetop or in the microwave.
- Add a splash of milk or chicken broth when reheating if the sauce becomes too thick.
- For best texture, store the pasta and creamy chicken separately when possible.