1.5 lbs. boneless skinless chicken breast (1.5-2 pounds works fine)
16 oz. Olive Garden Italian dressing (or any Italian dressing you like)
¼ cup grated parmesan cheese
¼ tsp. black pepper
8 oz. cream cheese
Add these items after cooking time is up:
8 oz. penne pasta half of a 16 oz. box – cooked according to package directions and drain well
¼ cup parmesan cheese
Add the chicken breasts to the slow cooker.
Pour over the Olive Garden Italian dressing and sprinkle over the parmesan cheese and pepper.
Place the cream cheese on top.
Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 5-6 hours.
When the cooking time is almost done, start cooking the pasta on the stovetop as directed on the package.
Shred the chicken with 2 forks. Drain the pasta and add to the chicken and sauce. Stir. Sprinkle over the remaining parmesan cheese.
Serve and enjoy!
Calories: 476kcal | Carbohydrates: 30g | Protein: 27g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 94mg | Sodium: 898mg | Potassium: 472mg | Fiber: 1g | Sugar: 8g | Vitamin A: 508IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg