Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of fat
  • 16 oz Olive Garden Signature Italian Dressing
  • 0.5 cup grated Parmesan cheese
  • 0.25 tsp cracked black pepper
  • 1 tsp garlic powder
  • 8 oz Neufchâtel cheese, cubed and softened
  • 5 oz fresh baby spinach
  • 1 lb penne or rotini pasta, cooked al dente

Instructions:

  1. Place the trimmed chicken thighs in a single layer at the bottom of a 6-quart slow cooker to ensure even cooking.
  2. Pour the entire 16 oz bottle of Italian dressing over the chicken. Evenly sprinkle the garlic powder and cracked black pepper on top.
  3. Cover and cook on LOW for 6 hours. Do not use the high setting to prevent the dressing from separating.
  4. Once the chicken is fork-tender, remove the lid and use two forks to shred the chicken into bite-sized pieces directly in the liquid.
  5. Add the cubed Neufchâtel cheese and 0.5 cup of Parmesan to the pot. Stir gently until the cheese has completely melted into a velvety sauce.
  6. Add the fresh baby spinach into the slow cooker liquid. Stir until the cheese is completely melted and the sauce is smooth and unified.
  7. Return the shredded chicken to the slow cooker and add the cooked pasta. Toss thoroughly to coat everything in the sauce before serving.