Description
Craving Olive Garden but don’t want to leave the house? This Crockpot chicken pasta tastes like your favorite restaurant dish but requires almost zero effort!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 packet (0.7 oz) Italian dressing mix
- 8 oz cream cheese, softened and cubed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup chicken broth
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 lb penne pasta
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh parsley, chopped, for garnish
- Salt and black pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then brown for 2-3 minutes per side.
- Transfer chicken to slow cooker. Sprinkle with Italian dressing mix, add chicken broth, garlic, basil, oregano, and red pepper flakes if using.
- Cover and cook on low for 5-6 hours or high for 3-4 hours, until chicken reaches 165°F.
- Add cream cheese and condensed soup during the last 30 minutes of cooking. Stir to combine.
- Cook pasta separately according to package directions until al dente.
- Remove chicken from slow cooker and shred with two forks. Return to slow cooker and stir into sauce.
- Drain pasta and combine with chicken mixture. Add Parmesan cheese and toss until evenly coated.
- Serve hot, garnished with additional Parmesan and fresh parsley.