Olive Garden Crock Pot Chicken

1. Add the chicken breasts to the crock pot, then pour the Italian dressing over and sprinkle with parmesan cheese and if desired some ground black pepper. 
2. Place a block of cream cheese on top of chicken, cover and cook on LOW for 4 hours, that's your sweet spot to avoid dry chicken. See notes if you need to cook longer.
3. When you have about 40 minutes left on the slow cooker, heat the water for the pasta on the stovetop and cook the pasta on the according to package directions. 
4. Once Olive Garden crock pot chicken is done (it should shred easily), shred chicken using two forks or using a stand mixer, then return to the crock pot. 
5. Drain pasta, stir into chicken mixture to combine, sprinkle with parmesan cheese and serve. We love this with Garlic Cheese bread and a crisp green salad.

Make with Frozen Chicken Breasts

1. Place frozen breasts in the bottom of the crock pot, pour other ingredients over the top – cook for 5-6 hours on low, making sure that the internal temp reaches 165 degrees. The chicken will shred easily once done.
2. I have actually found this works better with crock pot chicken recipes, because the chicken doesn’t dry out, so this is my preferred and lazy way to make crock pot chicken.

Instant Pot Olive Garden Chicken

1. Pour ½ bottle Italian dressing into bottom of Instant Pot, place chicken breasts in next. Pour balance of salad dressing over the top, then top with cream cheese. Do not stir!
2. Cover pot and secure the lid, make sure it is in sealed position and pressure cook on high for 10 minutes, with natural release for 5-8 minutes. 
3. Remove chicken, shred or cut and return to Instant Pot, add cooked pasta and all of the parmesan cheese.