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Fabulous shredded chicken and sauce - perfect with any pasta!
Servings - 6 servings
- 4 small boneless, skinless chicken breasts
- 16 oz. bottle olive garden dressing
- 1 cup grated Parmesan cheese divided
- 4 oz. cream cheese
- 1 lb. pasta noodles
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese topping
Add the chicken breasts, Olive Garden dressing and grated Parmesan cheese into the base of the slow cooker. Place the cream cheese (half of 8 oz. block) over the top.
Set on low and cook for 8 hours. Once cooked, shred the chicken into the sauce and stir in the cream cheese completely.
Just before dinner, cook the pasta as directed. Combine the cooked pasta with the shredded chicken and sauce.
Serve Slow Cooker Olive Garden Chicken with pasta and salad or veggies.