Slow Cooker Olive Garden Chicken Pasta :
Ingredients
β 2 pounds boneless, skinless chicken breasts or thighs
β 1 can (10.5 oz) cream of chicken soup
β 1 cup chicken broth
β 1 packet (1 oz) Italian seasoning mix
β 1/2 cup grated Parmesan cheese
β 1 cup heavy cream
β 8 oz cream cheese
β 1/2 cup sun-dried tomatoes, chopped (optional)
β 2 cups baby spinach
β 8 oz penne pasta
β 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 thatβs easy to prepare!