Slow Cooker Olive Garden Chicken Pasta Recipe

Introduction

This Slow Cooker Olive Garden Chicken Pasta is a comforting, creamy dish that comes together with minimal effort. Tender chicken is slow-cooked to perfection and combined with a rich Alfredo sauce and penne pasta for an irresistible meal the whole family will love.

Ingredients

• 2 pounds chicken breasts (3 to 4 pieces, boneless skinless)
• 1 teaspoon kosher salt (divided in half)
• ½ teaspoon black pepper (divided in half)
• 0.7 ounces dry Italian dressing mix
• 1 cup low-sodium chicken broth
• 16 ounces penne pasta
• 10 tablespoons unsalted butter
• ½ cup all-purpose flour
• 2 tablespoons fresh garlic (grated)
• 1 tablespoon dried parsley
• 2 cups half & half
• 1½ cups heavy cream
• 1½ cups parmesan cheese (grated)
• 1 tablespoon fresh parsley (chopped, optional garnish)

Instructions

1. Step 1: Place the chicken breasts in the slow cooker insert. Sprinkle ½ teaspoon kosher salt and ¼ teaspoon black pepper evenly over the chicken. Add the dry Italian dressing mix evenly on top.
2. Step 2: Pour the chicken broth into the slow cooker. Cover and cook on HIGH for 4 hours.
3. Step 3: Remove the chicken and shred it using two forks into bite-sized pieces.
4. Step 4: Drain all but 1 cup of the cooking liquid from the slow cooker. Return the shredded chicken and reserved liquid to the slow cooker, then set it to WARM.
5. Step 5: Meanwhile, cook the penne pasta according to package instructions (about 8 to 10 minutes). Drain when done.
6. Step 6: In a medium saucepan over medium heat, melt the butter. Whisk in the flour until smooth and no lumps remain.
7. Step 7: Add the grated garlic, dried parsley, remaining ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine.
8. Step 8: Slowly whisk in the half & half and heavy cream, whisking constantly to avoid lumps.
9. Step 9: Cook the sauce for 5 to 6 minutes, whisking frequently, until it bubbles and thickens. Remove from heat, then stir in the grated parmesan cheese until fully combined.
10. Step 10: Add the cooked pasta to the slow cooker with the shredded chicken. Pour the Alfredo sauce over the top and stir everything together. Garnish with fresh chopped parsley if desired before serving.

Tips & Variations

• For a lighter version, substitute half & half with whole milk and reduce the butter to 6 tablespoons.
• Add steamed broccoli or sautéed mushrooms for extra veggies and flavor.
• Use rotisserie chicken instead of slow cooking to save time; simply combine shredded chicken with sauce and pasta.
• For a spicy kick, sprinkle red pepper flakes into the sauce while cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally and adding a splash of milk or broth if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in the slow cooker?

Yes, you can use frozen chicken breasts, but increase the cooking time to about 6 hours on HIGH to ensure they are fully cooked and tender.

Is it necessary to cook the pasta separately?

Yes, cooking the pasta separately helps avoid it becoming overly soft or mushy in the slow cooker. Adding cooked pasta at the end keeps the texture perfect.

Slow Cooker Olive Garden Chicken Pasta Recipe

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★★★★★

5 from 63 reviews

A comforting and creamy Slow Cooker Olive Garden Chicken Pasta that features tender slow-cooked chicken breasts mixed with perfectly cooked penne pasta and a rich homemade Alfredo sauce. This easy recipe combines the convenience of a crockpot with a luscious garlic-parsley cream sauce, making it an ideal hearty weeknight dinner.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 4 hours 20 minutes
• Total Time: 4 hours 35 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

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Chicken and Seasonings

• 2 pounds chicken breasts (3 to 4 pieces, boneless skinless)
• 1 teaspoon kosher salt (divided in half)
• ½ teaspoon black pepper (divided in half)
• 0.7 ounces dry Italian dressing mix
• 1 cup low-sodium chicken broth

Pasta

• 16 ounces penne pasta

Sauce

• 10 tablespoons unsalted butter
• ½ cup all-purpose flour
• 2 tablespoons fresh garlic (grated)
• 1 tablespoon dried parsley
• 2 cups half & half
• 1½ cups heavy cream
• 1½ cups grated parmesan cheese
• 1 tablespoon fresh parsley (chopped, optional garnish)

Instructions

1. Prepare Chicken in Slow Cooker: Place the boneless skinless chicken breasts in the slow cooker insert. Sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper evenly. Add the dry Italian dressing mix over the chicken. Pour in the low-sodium chicken broth. Cover and cook on HIGH for 4 hours.
2. Shred Chicken: Remove the cooked chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces.
3. Reserve Cooking Liquid: Drain all but 1 cup of the liquid from the slow cooker. Return the shredded chicken and the reserved 1 cup of cooking liquid back into the slow cooker. Set slow cooker to WARM to keep the chicken warm.
4. Cook Pasta: Boil water and cook the penne pasta according to package directions (about 8 to 10 minutes). Drain the pasta well.
5. Make Alfredo Sauce: In a medium saucepan over medium heat, melt unsalted butter. Whisk in the all-purpose flour, stirring constantly to avoid lumps. Add grated fresh garlic, dried parsley, remaining ½ teaspoon salt, and ¼ teaspoon black pepper, whisk to combine. Slowly pour in half & half and heavy cream while whisking continuously to ensure a smooth sauce.
6. Thicken Sauce: Continue cooking the cream mixture for 5 to 6 minutes, whisking often, until it bubbles and thickens. Remove the sauce from heat and stir in grated parmesan cheese until fully combined.
7. Combine Pasta, Chicken, and Sauce: Add the cooked pasta to the shredded chicken in the slow cooker. Pour the Alfredo sauce over the mixture. Stir gently to combine all ingredients evenly.
8. Serve and Garnish: Serve the creamy chicken pasta warm, garnished with chopped fresh parsley if desired.

Notes

• Use low-sodium chicken broth to control the saltiness of the dish.
• Grate garlic fresh for the best flavor in the Alfredo sauce.
• Be sure to whisk the cream mixture continuously to avoid lumps in the sauce.
• Leftovers store well in the refrigerator for up to 3 days.
• This dish can be made ahead by preparing the chicken and sauce separately, then combining before serving.
• For a lighter version, substitute half & half and heavy cream with whole milk and reduce the butter slightly.

Keywords: Slow Cooker Chicken Pasta, Olive Garden Style Chicken Pasta, Slow Cooker Alfredo Pasta, Creamy Chicken Pasta, Crockpot Dinner, Easy Italian Pasta Recipe