Creamy crock pot Olive Garden chicken alfredo pasta made with Italian dressing and cream cheese.

4 boneless skinless chicken breasts, diced

16 oz Olive Garden Italian dressing

1 Tbsp minced garlic

½ tsp black pepper

½ cup shredded Parmesan cheese

8 oz cream cheese

16 oz penne pasta

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1. Add chicken, dressing, garlic, pepper, and Parmesan to crock pot.

2. Cook on low or high until chicken is done.

3. Add cream cheese and let melt.

4. Cook pasta separately.

5. Stir pasta into crock pot and serve.

Add pasta just before serving.

Store leftovers refrigerated.

Use full-fat cream cheese.