Slow Cooker Olive Garden Chicken Pasta 
:
Ingredients
– 4 boneless, skinless chicken breasts
– 1 packet (1 ounce) Italian seasoning mix 
– 1 can (10.5 ounces) cream of chicken soup 
– 1 cup chicken broth 
– 1/2 cup milk 
– 1/2 cup grated Parmesan cheese 
– 1 cup sliced mushrooms 
– 1 cup chopped sun-dried tomatoes (optional) 
– 8 ounces pasta (penne, rotini, or your choice)
– Fresh parsley or basil for garnish (optional)
Preparation 
1. Prepare Chicken: Place the chicken breasts in the slow cooker. Sprinkle the Italian seasoning mix evenly over the chicken.
2. Make Sauce: In a medium bowl, whisk together the cream of chicken soup, chicken broth, milk, and Parmesan cheese until smooth. Pour this mixture over the chicken in the slow cooker.
3. Add Vegetables: Add the sliced mushrooms and sun-dried tomatoes (if using) to the slow cooker. Stir gently to combine.
4. Cook: Cover and cook on low for 6-7 hours, or until the chicken is tender and fully cooked. 
5. Prepare Pasta: About 20-30 minutes before serving, cook the pasta according to package instructions until al dente. Drain and set aside.
6. Shred Chicken: Once the chicken is cooked, shred it directly in the slow cooker using two forks and stir to combine with the sauce.
7. Combine Pasta: Add the cooked pasta to the slow cooker and gently mix until the pasta is coated with the sauce.
8. Garnish and Serve: Garnish with fresh parsley or basil if desired. Serve warm and enjoy your Slow Cooker Olive Garden Chicken Pasta! 
