Prep time- 5 minutes
Cook time- 4 hours
Ingredients
- 1.5-2 pounds boneless skinless chicken breast
- Only use 8 oz. of the Olive Garden Italian dressing from a 16oz bottle
- 1 cup freshly grated parmesan cheese jarred is fine too
- 1/2 tsp. black pepper
- 1/2 tsp of parsley
- 1/4 cup of melted butter
- 8 oz Chicken broth
- 4 oz heavy cream
- 8 ounce block of full fat cream cheese
- 16 ounces penne pasta
Instructions
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Add the chicken breasts to the bottom of your slow cooker.
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In a separate bowl, mix the Olive Garden Italian dressing, cream, butter, broth, parmesan, pepper & parsley until combined.
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Pour the mixture over the chicken breasts
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Place the cream cheese on top.
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Place the lid on the slow cooker and cook on high for 4 hours or low for 5-6 hours.
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When the chicken is tender boil your pasta according to box directions and drain.
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Shred the chicken with 2 forks mixing everything together.
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Toss the pasta in with the chicken and sauce and sprinkle with extra parmesan cheese if desired.
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Serve & ENJOY!
