Rebel Recipes: OG Chicken Pasta
OXFORD, Miss. — I can’t believe we are already on week three! The season is one-quarter over, and I am not ok with that!
This week is a perfect time for a crock pot meal due to the 2:30 kickoff. I have no energy left for cooking after an afternoon game! This is one of my favorite meals of all time, particularly during football season. A friend shared this recipe, and I found it on The Magical Slow Cooker. It’s a keeper for sure, just like our coach! (Shout-out to Coach Kiffin!)
OG Chicken Pasta
- 2 large boneless, skinless chicken breasts (1.5 lbs)
- 1 16 oz. bottle of Olive Garden Italian dressing
- 1/4 cup grated Parmesan cheese (I do not measure because I measure cheese and garlic with my heart!)
- 1 8 oz. block of cream cheese
- Black pepper to taste
- 1 16 oz. box of penne pasta
- Additional 1/4 cup of Parmesan cheese
Add the chicken breasts to the slow cooker.
Pour over the Olive Garden Italian dressing, and sprinkle over the parmesan cheese and pepper.
Place the cream cheese on top.
Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 5-6 hours.
When the cooking time is almost done, start cooking the pasta on the stove top as directed on the package.
Shred the chicken with two forks. Drain the pasta, and add to the chicken and sauce. Stir. Sprinkle over the remaining parmesan cheese.
Serve and enjoy!
Emily Evans Holly is a 2nd generation Ole Miss Rebel. She graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. While at Ole Miss, Emily was a Taylor Medalist, member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily was a sports and entertainment banker in Nashville before deciding to stay home with her daughter, Mattie. She resides in Brentwood, TN, with her husband and daughter. Emily is an avid fan of both Ole Miss and the New Orleans Saints.