Slow Cooker Olive Garden Chicken Pasta Recipe

Introduction

This Slow Cooker Olive Garden Chicken Pasta combines tender, flavorful chicken with a rich, creamy Alfredo sauce for a comforting and satisfying meal. Prepared mostly in the crockpot, it offers an easy yet elegant dinner perfect for busy weeknights or weekend gatherings.

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. Sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper, then evenly sprinkle the dry Italian dressing mix over the chicken.
2. Step 2: Pour the chicken broth into the slow cooker. Cover and cook on HIGH for 4 hours.
3. Step 3: Remove the cooked chicken and shred it using two forks until bite-sized pieces form.
4. Step 4: Pour out all but 1 cup of the remaining liquid from the slow cooker. Return the shredded chicken and reserved liquid back to the slow cooker.
5. Step 5: Set the slow cooker to WARM while you prepare the pasta and sauce.
6. Step 6: Cook the penne pasta according to package instructions (8 to 10 minutes), then drain well.
7. Step 7: In a medium saucepan over medium heat, melt the butter. Whisk in the flour until smooth and lump-free.
8. Step 8: Add grated garlic, dried parsley, remaining ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk to combine, then slowly pour in half & half and heavy cream while whisking continuously to prevent lumps.
9. Step 9: Cook the cream mixture for 5 to 6 minutes, stirring frequently, until it bubbles and thickens. Remove from heat and stir in grated parmesan cheese until fully melted and combined.
10. Step 10: Add the cooked pasta to the shredded chicken in the slow cooker. Pour the Alfredo sauce over everything and stir to combine. Garnish with fresh chopped parsley if desired before serving.

Tips & Variations

• For extra flavor, add sautéed mushrooms or steamed broccoli to the pasta before mixing with the sauce.
• Substitute penne with your favorite pasta shape like rigatoni or fettuccine for a different texture.
• Use reduced-fat dairy products for a lighter version, but the sauce may be less rich.
• Make sure to whisk the cream mixture constantly when adding the half & half and heavy cream to avoid lumps in the sauce.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and may add extra moisture and flavor. Adjust cooking time if needed to ensure they are fully cooked.

Can I prepare this recipe without a slow cooker?

While the slow cooker makes preparation easy, you can cook the chicken and broth in a covered pot on the stove over low heat until chicken is tender, then follow the rest of the instructions for shredding and sauce preparation.

Slow Cooker Olive Garden Chicken Pasta Recipe

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★★★★★

4.6 from 121 reviews

• Author: lilan
• Total Time: 4 hours 30 minutes
• Yield: 6 servings 1x

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Description

This Slow Cooker Olive Garden Chicken Pasta is a creamy, comforting meal that combines tender slow-cooked chicken with perfectly cooked penne pasta and a rich homemade Alfredo sauce. Easy to prepare with minimal hands-on time, this recipe delivers restaurant-quality flavor from the comfort of your home using a slow cooker and stovetop techniques.

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Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 2 pounds chicken breasts (3 to 4 boneless skinless pieces)
• 1 teaspoon kosher salt, divided
• ½ teaspoon black pepper, divided
• 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)

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Instructions

1. Prepare Chicken in Slow Cooker: In the insert of your slow cooker or crockpot, place the boneless skinless chicken breasts. Sprinkle half of the kosher salt (½ teaspoon) and a quarter of the black pepper (¼ teaspoon) evenly over the chicken. Sprinkle the dry Italian dressing mix evenly on top.
2. Add Broth and Cook: Pour the low-sodium chicken broth into the crockpot with the chicken and seasoning. Cover with the lid and set the slow cooker to HIGH. Cook for 4 hours until the chicken is tender and cooked through.
3. Shred Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks into bite-sized pieces.
4. Reserve Cooking Liquid: Pour out all but 1 cup of the excess liquid from the slow cooker. Return the shredded chicken to the slow cooker insert with the reserved 1 cup of seasoned cooking liquid. Turn the slow cooker to WARM to keep the chicken heated.
5. Cook Pasta: While the chicken keeps warm, cook the penne pasta according to package instructions, usually 8 to 10 minutes, until al dente. Drain the pasta thoroughly.
6. Make Alfredo Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour, ensuring no lumps form. Add the grated fresh garlic, dried parsley, the remaining ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Whisk to combine.
7. Add Dairy and Thicken Sauce: Gradually whisk in the half & half and heavy cream continuously to avoid lumps. Cook the mixture for 5 to 6 minutes, whisking often, until it begins to bubble and thickens to a creamy consistency. Remove from heat and stir in the grated Parmesan cheese until fully combined.
8. Combine Pasta, Chicken, and Sauce: Add the cooked and drained penne pasta into the slow cooker with shredded chicken. Pour the creamy Alfredo sauce over the pasta and chicken then stir everything gently to combine and heat through.
9. Garnish and Serve: Optionally, sprinkle chopped fresh parsley on top as a garnish before serving for added freshness and color.

Notes

• Use low-sodium chicken broth to control the salt levels in the dish.
• Do not skip whisking continuously when adding dairy to avoid lumps in your Alfredo sauce.
• For a thicker sauce, cook the cream mixture a bit longer until desired consistency is reached.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
• Feel free to substitute penne with other pasta shapes such as rigatoni or rotini.

• Prep Time: 10 minutes
• Cook Time: 4 hours 20 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian-American

Keywords: Slow cooker chicken pasta, Olive Garden chicken pasta, creamy chicken pasta, slow cooker Alfredo, easy pasta dinner