Slow Cooker Olive Garden Chicken Pasta
Creamy, comforting, and effortless: this slow cooker version of Olive Garden-inspired chicken pasta brings tender chicken, savory tomatoes, and a silky parmesan sauce into a single pot. Set it and forget it, then dive into a heartwarming plate of pasta that tastes like a restaurant favorite, minus the hassle.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cups chicken broth
- 1 can 14 oz diced tomatoes, undrained
- 1 cup heavy cream or half-and-half
- 8 oz penne pasta, uncooked
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups fresh spinach leaves
- 1 tbsp olive oil
Instructions
- Lightly oil the inside of your slow cooker or spritz with nonstick spray. This helps keep the pasta from sticking later.
- Place the chicken pieces in the slow cooker. Drizzle with olive oil, then sprinkle with garlic, Italian seasoning, salt, and pepper. Toss to coat evenly.
- Pour in the chicken broth and the can of diced tomatoes with their juices. Stir gently to combine everything at the bottom of the pot.
- Set the slow cooker to low and cook for 4 hours, or on high for 2–3 hours, until the chicken is cooked through and tender.
- Add the uncooked penne pasta and the heavy cream. Stir to evenly distribute the pasta so it cooks in the flavorful liquid.
- Cover and continue to cook on low for an additional 20–25 minutes, or until the pasta is al dente and creamy. If your pasta needs a touch more liquid, add a splash more broth or cream.
- Stir in the Parmesan cheese and the fresh spinach. The heat will wilt the spinach and melt the cheese into a rich sauce. Adjust salt and pepper to taste.
- Serve hot, garnished with extra Parmesan if you like. This dish pairs nicely with a simple green salad and crusty bread.