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Slow Cooker Olive Garden Chicken Pasta

Slow Cooker Olive Garden Chicken Pasta

A deliciously moist bread with layers of cinnamon-spiced apples, topped with a sweet glaze, reminiscent of classic Amish apple fritters.
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Equipment

  • 8.5x4.5x2.5-inch loaf pan
  • Electric Mixer
  • Mixing Bowl

Ingredients
  

  • 1.5-2 pounds boneless skinless chicken breasts
  • 8 oz Olive Garden Italian dressing from a 16 oz bottle
  • 1 cup freshly grated Parmesan cheese jarred is fine too
  • 1/2 tsp black pepper
  • 1/2 tsp dried parsley
  • 1/4 cup melted butter
  • 8 oz chicken broth
  • 4 oz heavy cream
  • 8 oz block of full-fat cream cheese
  • 16 oz penne pasta

Instructions
 

  • Place the chicken breasts in the bottom of your slow cooker.
  • In a separate bowl, mix together the Olive Garden Italian dressing, heavy cream, melted butter, chicken broth, Parmesan cheese, black pepper, and parsley until well combined.
  • Pour the mixture over the chicken breasts in the slow cooker.
  • Place the block of cream cheese on top of the mixture.
  • Cover the slow cooker with the lid and cook on high for 4 hours or low for 5-6 hours, until the chicken is tender.
  • When the chicken is cooked, boil the penne pasta according to the package directions, then drain.
  • Shred the chicken using two forks and mix everything together in the slow cooker.
  • Add the cooked pasta to the chicken and sauce mixture, tossing until well combined.
  • Sprinkle with extra Parmesan cheese if desired.
  • Serve and enjoy your delicious Slow Cooker Olive Garden Chicken Pasta!

Notes

Make sure to cool the bread in the pan for about 30 minutes before removing it. This helps the bread set and prevents it from falling apart when sliced. Adjust the sweetness of the glaze according to your preference.