SLOW COOKER OLIVE GARDEN'S CHICKEN ALFREDO PASTA (COPYCAT RECIPE)

Slow Cooker Olive Garden's Chicken Alfredo Pasta (Copycat Recipe) image

This Slow Cooker copycat version of Olive Garden's Chicken Alfredo Pasta tastes just as rich and delicious as the original restaurant recipe, but can easily be made at home without breaking the bank. Loaded with shredded chicken and tossed in a creamy Italian herb, garlic, and parmesan sauce, this pasta dish requires only 15 minutes of prep, and then the crockpot will do the rest of the work!

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

2 pounds (3-4 pieces) boneless skinless chicken breasts
16 ounce box penne pasta
1 cup low-sodium chicken broth
0.7 ounce packet dry Italian dressing mix
1 tsp kosher salt (divided)
½ tsp black pepper (divided)
2 cups half & half
1½ cups heavy cream
1½ cups grated parmesan cheese
½ cup all-purpose flour
10 tbsp unsalted butter
2 tbsp grated fresh garlic
1 tbsp dried parsley
1 tbsp fresh parsley (chopped (optional garnish))

Steps:

In the insert of your slow cooker/crockpot, place your boneless skinless chicken breasts. Sprinkle ½ teaspoon kosher salt and ¼ black pepper evenly over the chicken. Sprinkle the entire contents of the dry italian dressing mix evenly over the chicken as well.
Pour the chicken broth into the crockpot with the chicken and spices. Cover with the lid and turn on HIGH for 4 hours.
Once your chicken is done, remove it and shred it using 2 forks to pull it apart into bite-sized pieces.
Pour out all but 1 cup of the excess liquid that is remaining in the pot. Return the shredded chicken back to the crockpot insert and add back the reserved 1 cup of the seasoned cooking liquid.
Turn your crockpot to WARM while you cook your pasta and make your sauce.
Cook your pasta according to package directions (8-10 minutes) and drain when done.
In a medium saucepan, on medium heat, melt your butter. Once your butter is melted, whisk in the flour making sure there are no lumps.
Add your grated garlic, dried parsley, remaining ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk to combine. Slowly add the half & half and heavy cream, making sure that you are whisking the entire time. This is very important to avoid any lumps in your final alfredo sauce.
Cook your cream mixture for 5-6 minutes, whisking often, until it starts to bubble and thicken. Once your cream mixture has thickened, turn off the heat and add your grated parmesan cheese. Stir to completely combine.
Add your cooked and drained pasta to your shredded chicken, then pour your alfredo sauce on top. Stir to combine. You can top your slow cooker Olive Garden chicken alfredo pasta with the fresh chopped parsley at this time if desired.