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Crockpot Olive Garden Chicken Pasta

A delightful slow-cooked dish combining tender chicken, creamy Alfredo sauce, and al dente penne pasta, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless and skinless chicken breasts Ensure they are thawed.
  • 1 cup chicken broth
  • 1 packet ranch seasoning For flavoring the chicken.
  • 1 jar Alfredo sauce (16 oz)
  • 1 cup cream cheese (softened) Ensure it is softened for better mixing.
  • 8 oz penne pasta Uncooked.
  • 1 cup shredded mozzarella cheese For topping at the end.
  • Fresh parsley For garnish.
  • to taste Salt and pepper

Method
 

Preparation of Ingredients
  1. Ensure chicken breasts are thawed and trimmed of visible fat, then place them at the bottom of the crockpot.
  2. Sprinkle ranch seasoning evenly over the chicken.
  3. Pour chicken broth over the chicken and ranch seasoning.
  4. Add Alfredo sauce and cream cheese, stirring gently to combine.
Cooking
  1. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  2. Once cooked, shred the chicken with two forks inside the crockpot.
  3. Add uncooked penne pasta to the crockpot, stirring to ensure it is coated.
  4. Cover and cook for an additional 30 minutes on high or 1 hour on low until the pasta is tender.
  5. Stir in shredded mozzarella cheese until melted.
Serving
  1. Serve hot, garnished with fresh parsley.

Notes

To store leftovers, cool completely, transfer to an airtight container, and keep in the refrigerator for 3 to 4 days, or freeze for up to 3 months. Thaw and reheat as needed.