Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 cup Olive Garden Signature Italian Dressing
  • 1 tsp garlic powder
  • 1/2 tsp cracked black pepper
  • 8 oz full-fat cream cheese, softened and cubed
  • 1 cup grated Parmesan cheese
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1 lb fettuccine or penne pasta

Instructions:

  1. Place the boneless skinless chicken thighs in the bottom of the slow cooker.
  2. Pour the Olive Garden Italian dressing over the meat and sprinkle with garlic powder and black pepper. Note: Stir gently to ensure the chicken is submerged so it doesn't dry out on top.
  3. Set the slow cooker to High for 4 hours (or Low for 7-8 hours).
  4. Cook until the chicken is opaque and reaches an internal temperature of 165°F.
  5. Use two forks to shred the cooked chicken directly in the slow cooker. Note: Doing this while the meat is hot allows it to soak up more of the cooking liquid.
  6. Stir in the cubed cream cheese, grated Parmesan, and heavy cream.
  7. Mix until the cheese is melted and the sauce is smooth and velvety.
  8. Boil your pasta in a separate pot until al dente, then drain.
  9. Fold in the cooked pasta and shredded mozzarella cheese.
  10. Stir gently until the mozzarella is melted and the noodles are fully coated. Remove from heat immediately.