Slow Cooker Olive Garden Chicken Pasta

Preparing Chicken and Sauce 1. In a bowl, mix Italian seasoning, garlic powder, onion powder, salt, and black pepper.

2.Season the chicken breasts with the spice mix on both sides.

3.Heat olive oil in a skillet over medium-high heat and brown the chicken breasts for 3-4 minutes per side until golden.

4.Remove the chicken from the skillet and set aside.

5.In the same skillet, add garlic and sauté until fragrant.

6.Sprinkle flour over the garlic and whisk to form a roux.

7.Slowly whisk in chicken broth until smooth and thickened.

8.Add heavy cream, Parmesan cheese, sun-dried tomatoes, basil, and parsley. Stir well.

9.Place the chicken breasts back into the skillet, cover, and cook on low heat for 2-3 hours in the slow cooker.

Cooking Pasta 10. In the slow cooker, add penne pasta, water, Parmesan cheese, salt, and pepper. Stir gently to combine.

11.Cover and cook on low for an additional 30-40 minutes until the pasta is cooked al dente.

Final Steps and Serving 12. Shred the cooked chicken using two forks and mix with the pasta and sauce.

13.Taste and adjust seasoning if needed.

14.Serve hot, topped with extra Parmesan cheese and fresh herbs if desired.