4 boneless, skinless chicken breasts
1 packet (1 ounce) ranch dressing mix
1 packet (1 ounce) Italian dressing mix
1/2 cup water
2 cloves garlic, minced
1 can (10.75 ounces) condensed cream of chicken soup
1 can (10.75 ounces) condensed cream of mushroom soup
1 block (8 ounces) cream cheese, softened
1 pound fettuccine pasta
Fresh parsley, for garnish (optional)
Place the boneless, skinless chicken breasts at the bottom of your slow cooker.
In a small bowl, combine the ranch dressing mix, Italian dressing mix, and water. Pour this mixture over the chicken.
Add the minced garlic, condensed cream of chicken soup, and condensed cream of mushroom soup to the slow cooker.
Cover the slow cooker and cook on low for 6-7 hours or on high for 4 hours, or until the chicken is cooked through and tender.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker.
Stir in the softened cream cheese until it’s well combined with the other ingredients. Continue to cook on low for an additional 15-30 minutes, stirring occasionally until the sauce is creamy and well blended.
While the sauce is finishing up in the slow cooker, cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta.
Serve the creamy chicken mixture over the cooked fettuccine pasta. Garnish with fresh parsley if desired.
Enjoy your Slow Cooker Olive Garden Chicken Pasta! This rich and creamy Italian-inspired dish is perfect for a cozy dinner at home.