Main
Crockpot Olive Garden Italian Chicken Pasta
5 hServes 6Nutri-Score C€€
C
5 h
5 hCrockpot Olive Garden Italian Chicken Pasta
what you need
Ingredients
boneless skinless chicken breasts (whole)Meat3 pieces
salt (to season)Spices3 g
black pepper (to season)Spices1 g
Olive Garden Italian dressing (one bottle)Pantry470 ml
cream cheese (block)Dairy227 g
Parmesan cheese (grated)Dairy60 g
penne pasta (one box)Grains450 g
frozen broccoli (one bag, frozen)Produce340 g
per serving
Nutrition
548kcal
- Carbs
- 59 g
- Proteins
- 29 g
- Fat
- 22 g
what you’ll use
Tools
Slow cooker- Stockpot
Colander
Microwave
step by step
Method
- Step 1
Load the slow cooker
- Place the chicken breasts in the slow cooker and season with salt and pepper.
- Pour the Italian dressing over the chicken, then add the cream cheese on top.
- Cover with the lid and cook on low.
- Step 2
Shred the chicken
- Once the chicken is cooked, shred it with two forks or cut it into bite-sized pieces.
- Return the chicken to the slow cooker and mix with the creamy sauce.
- Sprinkle the Parmesan cheese on top, cover and keep warm.
- Step 3
Cook the pasta
- Cook the penne in salted boiling water until al dente.
- Drain the pasta.
- Step 4
Cook the broccoli
- Cook the frozen broccoli in the microwave following the package instructions until tender.
- Step 5
Combine and serve
- Add the drained pasta and the broccoli to the slow cooker and mix everything together.
- Serve with a little extra Parmesan on top.