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Slow Cooker Olive Garden Chicken Pasta Recipe

★★★★★

4.9 from 143 reviews
  • Author: Isabella
  • Total Time: 4 hours 30 minutes
  • Yield: 6 to 8 servings 1x

Description

A creamy and comforting Slow Cooker Olive Garden Chicken Pasta featuring tender slow-cooked chicken combined with perfectly cooked penne and a rich, homemade Alfredo sauce. This hearty one-pot meal mimics the classic restaurant favorite with a fraction of the effort, perfect for busy weeknights or cozy dinners.

Ingredients

Scale

For the Chicken

  • 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

For the Pasta

  • 16 ounces penne pasta

For the Alfredo 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 parmesan cheese, grated
  • 1 tablespoon fresh parsley, chopped (optional garnish)

Instructions

  1. Prepare the Chicken: Place the boneless skinless chicken breasts into your slow cooker insert. Sprinkle ½ teaspoon kosher salt and ¼ teaspoon black pepper evenly over the chicken, then evenly sprinkle the dry Italian dressing mix on top.
  2. Add Broth and Cook: Pour the low-sodium chicken broth into the slow cooker. Cover with the lid and cook on HIGH for 4 hours until chicken is fully cooked and tender.
  3. Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks until bite-sized pieces are achieved.
  4. Reserve Cooking Liquid: Pour out all but 1 cup of the cooking liquid from the slow cooker. Return the shredded chicken and the reserved 1 cup of liquid back into the slow cooker insert. Switch the cooker to WARM to keep warm while preparing the pasta and sauce.
  5. Cook Pasta: Cook the penne pasta according to the package instructions (usually 8 to 10 minutes) until al dente. Drain and set aside.
  6. Make the Alfredo Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Slowly whisk in the all-purpose flour to form a roux, stirring continuously to prevent lumps.
  7. Add Seasonings and Cream: Stir in the grated garlic, dried parsley, remaining ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Slowly whisk in the half & half and heavy cream continuously to create a smooth mixture.
  8. Thicken the Sauce: Cook the cream mixture while whisking often for 5 to 6 minutes until it starts to bubble and thickens. Remove the saucepan from heat and stir in the grated parmesan cheese until fully combined and creamy.
  9. Combine Pasta and Chicken: Add the cooked penne pasta to the shredded chicken in the slow cooker, then pour the Alfredo sauce over the top. Stir gently to combine everything evenly.
  10. Serve: Garnish with freshly chopped parsley if desired and serve warm for a delicious and comforting meal.

Notes

  • Use low-sodium chicken broth to control the saltiness of the dish.
  • Make sure to whisk continuously when adding cream to prevent lumps in the sauce.
  • Freshly grated parmesan cheese provides the best flavor and texture for the sauce.
  • Shredding chicken with two forks creates tender pieces perfect for mixing with pasta.
  • Optional garnish of fresh parsley adds a pop of color and freshness.
  • Prep Time: 10 minutes
  • Cook Time: 4 hours 20 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Italian-American

Keywords: Slow Cooker Chicken Pasta, Olive Garden Chicken Pasta, Slow Cooker Alfredo, Chicken Alfredo Pasta, Easy Slow Cooker Recipes

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Find it online: https://isabellavance.com/slow-cooker-olive-garden-chicken-pasta-recipe/