Ingredients
Protein & Dairy
- 1 1/2 pounds chicken breasts
- 4 oz cream cheese (cubed)
- 10 oz cream of chicken soup
- 1 1/2 cups Olive Garden Italian dressing
Pasta
- 1 pound dried pasta
Instructions
- Prepare the sauce: In the base of your slow cooker, mix together cream of chicken soup and Olive Garden Italian dressing until well combined to create a flavorful sauce foundation.
- Add the chicken and cream cheese: Nestle the chicken breasts into the sauce evenly, then place the cubed cream cheese on top of the chicken to melt and add creaminess as it cooks.
- Slow cook: Cover the slow cooker and cook on low for 3 hours, allowing the chicken to cook thoroughly and become tender enough to shred easily.
- Cook the pasta: While the chicken is cooking, prepare the pasta separately according to the package directions until al dente. Drain and set aside.
- Shred the chicken: Once the chicken is fully cooked, remove it from the slow cooker and shred or chop it into smaller pieces for easy mixing.
- Combine and heat through: Add the shredded chicken back into the slow cooker along with the cooked pasta. Stir everything together until well combined and heated through.
- Serve: Serve the creamy chicken pasta immediately, topping with additional Parmesan cheese or fresh herbs if desired for extra flavor and garnish.
Notes
- You can substitute Italian dressing with your favorite brand or homemade Italian dressing.
- Add steamed vegetables like broccoli or spinach for a complete meal.
- Parmesan cheese makes a great topping but is optional.
- If your slow cooker runs hot, check chicken for doneness at 2.5 hours to avoid overcooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
