Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 bottle (16 ounces) Olive Garden Italian Dressing
- 1/2 cup grated Parmesan cheese (divided)
- 2 tablespoons sun-dried tomatoes (chopped)
- 8 ounces cream cheese
- 4–5 basil leaves (torn)
- 1 pound penne pasta
Instructions
- Place the chicken breasts in a large slow cooker and pour the entire bottle of Olive Garden Italian Dressing over the chicken.
- Sprinkle 1/4 cup of the grated Parmesan cheese over the chicken, then add the chopped sun-dried tomatoes. Place the block of cream cheese on top.
- Cover the slow cooker and cook on low for 5-6 hours or on high for 4 hours, until the chicken is cooked through and fork-tender.
- While the chicken cooks, cook the penne pasta according to the package directions. Drain and set aside.
- Once the chicken is done, shred it with two forks. Add the torn basil leaves, the remaining 1/4 cup of Parmesan cheese, and the cooked penne pasta. Stir well to combine.
- Serve the pasta immediately and enjoy!
Notes
- This dish can be easily customized by adding vegetables like spinach or mushrooms for extra flavor and nutrients.
- If you prefer a creamier texture, you can add a bit more cream cheese or Parmesan.
- For a spicier kick, you can add red pepper flakes or a bit of hot sauce to the slow cooker.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 75mg
