Slow Cooker Olive Garden Chicken Pasta 
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Ingredients
– 2 pounds boneless, skinless chicken breasts or thighs 
– 1 can (10.5 oz) cream of chicken soup 
– 1 cup chicken broth 
– 1 packet (1 oz) Italian seasoning mix 
– 1/2 cup grated Parmesan cheese 
– 1 cup heavy cream 
– 8 oz cream cheese
– 1/2 cup sun-dried tomatoes, chopped (optional) 
– 2 cups baby spinach
– 8 oz penne pasta
– Salt and pepper to taste 
Preparation 
1. Add Ingredients to Crock-Pot: Place the chicken breasts or thighs in the bottom of the slow cooker. In a bowl, mix together the cream of chicken soup, chicken broth, Italian seasoning mix, and Parmesan cheese. Pour the mixture over the chicken.
2. Cook: Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and tender. 
3. Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
4. Add Cream and Cheese: Stir in the heavy cream and cream cheese until well combined and smooth. Add the sun-dried tomatoes if using.
5. Cook Pasta: Cook the penne pasta according to package instructions until al dente. Drain and add the cooked pasta to the slow cooker, stirring to combine.
6. Add Spinach: Stir in the baby spinach until wilted. Season with salt and pepper to taste.
7. Serve: Serve the Olive Garden Chicken Pasta hot. Enjoy your creamy and flavorful dish! 
Perfect for a comforting meal that’s easy to prepare!