Step-by-Step Instructions
Whenever I make this recipe, I start by placing the raw chicken breasts at the bottom of the slow cooker. I season them with Italian seasoning and garlic powder to give the flavors a boost right from the start. Then I pour the Olive Garden Italian dressing over the chicken, making sure every piece is coated. I add the cream cheese on top in large chunks. It might not look pretty at first, but trust me, this will melt down into an incredibly creamy sauce as it cooks.
Once everything is arranged in the slow cooker, I cover it and cook on low for 6 hours or on high for 4 hours. I personally prefer the low-and-slow approach because the chicken gets unbelievably tender—it practically falls apart when I touch it with my tongs. After a few hours, the smell in the kitchen is irresistible. You get that mix of buttery cream cheese, tangy dressing, and savory herbs all blending into one perfect sauce.
When the chicken is fully cooked, I use tongs or two forks to shred it right inside the slow cooker. The moment the shredded chicken mixes with the melted cream cheese dressing mixture, I’m reminded why I love slow cooker meals—the sauce becomes creamy, flavorful, and restaurant-quality with zero effort. I add Parmesan at this point, stirring until it melts into the sauce. Sometimes I add a splash of reserved pasta water to loosen the sauce if it seems too thick.
While the sauce finishes mingling, I cook my pasta in salted boiling water until al dente. After draining (and remembering to reserve that pasta water!), I add the noodles directly into the slow cooker and toss everything together until each piece is coated. The pasta soaks up some of the sauce, making it richer and even more decadent. A sprinkle of parsley at the end makes the dish look fresh and vibrant. (See the next page below to continue…)