Best Crock Pot Olive Garden Chicken Pasta

5 from 2 votes

Best Crock Pot Olive Garden Chicken Pasta

My crock pot Olive Garden pasta has juicy chicken in a flavorful and creamy sauce topped with crunchy cheesy breadcrumbs. This easy slow cooker recipe is one of the best pastas I've ever tasted!

Course Main Dish

Cuisine Italian

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings People

Calories 690kcal

Author Krystle Smith

Ingredients

For the Pasta

2 Pounds Boneless Skinless Chicken Breasts
1 Tablespoon Olive Oil
Salt and Freshly Ground Black Pepper To Taste
8 Ounces Cream Cheese Softened and Cubed
1 Cup Low Sodium Chicken Broth
16 Ounces Olive Garden Salad Dressing
1 Cup Parmesan Cheese Freshly Grated
16 Ounces Penne Pasta
2 Tablespoons Fresh Parsley Roughly Chopped, If Desired For Garnish

For the Topping

1 Cup Panko Breadcrumbs
2 Tablespoons Unsalted Butter Melted
2 Tablespoons Parmesan Cheese Freshly Grated

Instructions

Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 2–3 minutes per side until golden brown.
Transfer the chicken to slow cooker. Deglaze pan with chicken broth scraping up any browned bits stuck to the bottom.
Add liquid to slow cooker along with cream cheese and salad dressing. Mix and cook on low for 5 hours or high for 2½–3 hours.
Remove the chicken and shred it with two forks. Return it to the slow cooker and stir in the Parmesan cheese.
Cook the pasta in salted water until al dente. Do not overcook as it will continue to cook in the sauce. Drain, reserving about ½ cup of the pasta water.
Stir the cooked pasta into the slow cooker. If needed, add a splash of the reserved pasta water.
Preheat the oven to 400°F. Toss the panko with the melted butter, and Parmesan. Spread onto a small baking sheet and bake for 3–5 minutes, stirring once, until golden brown.
Sprinkle each serving with the toasted breadcrumbs and garnish with parsley if desired.

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