Crockpot Olive Garden Chicken Pasta
Enjoy a comforting and creamy Olive Garden-inspired meal without leaving home. This Crockpot Olive Garden Chicken Pasta recipe features tender chicken simmered in a rich Alfredo sauce, combined with your favorite pasta. It's an easy and flavorful weeknight dinner solution.
Equipment
- Crockpot (slow cooker)
- Large pot
- Colander
- Measuring cups and spoons
- Fork
- Knife
- Cutting board
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 lb pasta penne, fettuccine, or rotini
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup butter
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
- ¼ cup chopped fresh parsley optional
- Red pepper flakes optional
- Sun-dried tomatoes optional
Instructions
- Place the chicken breasts in the bottom of your crockpot.
- Pour the Alfredo sauce over the chicken.
- Add the heavy cream, Parmesan cheese, butter, garlic powder, and Italian seasoning to the crockpot.
- Season with salt and pepper to taste.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and shreds easily.
- Remove the chicken breasts from the crockpot and shred them with two forks.
- Return the shredded chicken to the crockpot and stir to combine with the sauce.
- Cook your pasta according to package directions until al dente. Drain the pasta well.
- Add the cooked pasta to the crockpot with the chicken and sauce.
- Stir well to coat the pasta evenly.
- Serve immediately and garnish with fresh parsley and red pepper flakes, if desired.
Notes
Don't overcook the chicken in the crockpot; it should easily shred with a fork. Cook pasta separately to prevent it from becoming mushy. If the sauce is too thick, add a splash of milk or chicken broth. If it's too thin, stir in a tablespoon of cornstarch mixed with a tablespoon of cold water. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of liquid if needed. For a spicy kick, add red pepper flakes or hot sauce. Add vegetables like broccoli, bell peppers, or zucchini during the last hour of cooking. For a pesto twist, stir in a few tablespoons of pesto sauce during the last 30 minutes of cooking.