Slow Cooker Olive Garden Chicken Pasta

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Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Spray the inside of the slow cooker with nonstick spray. Place the chicken breasts in a single layer in the bottom.

Step 2

Pour all of the Olive Garden dressing over the chicken breasts. Place the brick of cream cheese on top of the chicken. Sprinkle the grated fresh Parmesan over everything, along with the black pepper.

Step 3

Set the slow cooker to high, cover and cook everything for about 4 hours until the chicken is done. (It should have an internal temperature of 165°F.) You can also cook it on the low setting for about 6-7 hours.

Step 4

Shortly before the slow cooker is done, cook the cavatappi pasta according to the package directions and then drain.

Step 5

Using tongs or two forks, move the chicken to a plate or cutting board. Then, use a stick blender to blend the sauce inside the slow cooker for 2-3 minutes until it’s smooth and creamy. If you don’t have a stick blender, use a hand whisk.

Step 6

Use two forks to pull the cooked chicken breast apart into shreds. You can do this on a cutting board or place the chicken back in the slow cooker and shred it there. The chicken should be very tender and pull apart easily. Place the shredded chicken back in the slow cooker, if you haven’t already.

Step 7

Add the cooked cavatappi pasta to the slow cooker. Gently stir everything together so the pasta and chicken are coated with the sauce.

Step 8

Spoon the Olive Garden chicken pasta onto plates or pasta bowls. Top each dish with a generous sprinkle of grated Parmesan cheese. You can also sprinkle on finely diced parsley and toasted breadcrumbs for color and a little crunch.