Slow Cooker Creamy Italian Chicken Penne Pasta
A rich and creamy pasta dish that transforms simple chicken breasts into a restaurant-style meal using your slow cooker. Tender chicken simmers in zesty Italian dressing with garlic and parmesan, then gets finished with melted cream cheese for an indulgent sauce. The penne pasta soaks up all the flavors, creating a comforting dinner that tastes like it came from your favorite Italian restaurant. Perfect for busy weeknight dinners when you want something satisfying without much hands-on cooking time.
Ingredients
- 4 boneless skinless chicken breasts, diced
- 16 oz Olive Garden Italian dressinghomemade vinaigrette1:1
reduces sodium
- 1 tablespoon garlic, minced
- ½ tsp black pepper
- ½ cup parmesan cheese, shredded
- 8 oz cream cheese
- 16 oz penne pasta
Instructions
- 1
Place chicken, Italian dressing, garlic, pepper and parmesan cheese in slow cooker
- 2
Cover and cook on low or high
- 3
Dice cream cheese and stir into slow cooker during last 30 minutes of cooking time
- 4
Cover and allow cream cheese to melt
- 5
Prepare pasta according to package directions in separate pan
- 6
Stir cooked pasta into slow cooker just before serving
Tips
Cut cream cheese into small cubes before adding to help it melt more evenly into the sauce.
Don't add the pasta until ready to serve to prevent it from becoming mushy in the slow cooker.
Save some pasta cooking water to thin the sauce if it becomes too thick when combining.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can assemble ingredients in slow cooker insert night before, refrigerate, then cook next day
Serve immediately after combining pasta with sauce while hot
Common Mistakes
Add pasta at the very end to avoid mushy texture
Cut cream cheese small to ensure even melting
Substitutions
reduces sodium
FAQ
Can I use frozen chicken breasts?
Yes, but add 1-2 hours to cooking time and ensure internal temperature reaches 165°F before adding cream cheese.
What if I don't have Olive Garden dressing?
Any Italian dressing works, or make your own with olive oil, vinegar, Italian herbs, garlic powder and salt.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently with splash of milk or broth to restore creaminess.