Real Good Chicken



  • 3 chicken breasts
  • 2 cups of Olive Garden Italian dressing
  • 1 block of cream cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded cheddar cheese
  • Seasonings of your choice (such as Italian seasoning, garlic powder, onion powder, paprika)
  • Salt and pepper, to taste
  • 1 tablespoon minced garlic
  • A splash of milk
  • 1 tablespoon cornstarch (optional, for thickening)
  • 1 box of rotini noodles or noodles of your choice


  1. Prepare the Chicken: Place the chicken breasts in your pressure cooker.
  2. Add Flavors: Pour in 2 cups of Olive Garden Italian dressing, add the block of cream cheese, a handful of mozzarella, Parmesan, and cheddar cheese. Sprinkle your chosen seasonings and minced garlic over the top. You can adjust the seasonings according to your taste preferences.
  3. Slow Cook: Cover the pressure cooker and set it to the slow cook setting for 3-4 hours. Check the chicken halfway through; it should be fully cooked. Use two forks to shred the chicken inside the cooker.
  4. Thicken the Sauce: Add a splash of milk and stir. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a little water to create a slurry. Stir the slurry into the cooker and continue cooking for another 30-45 minutes, allowing the sauce to thicken.
  5. Cook the Noodles: Meanwhile, cook the rotini noodles according to the package instructions. Drain the noodles once they’re al dente.
  6. Combine and Serve: After the sauce has thickened to your liking, add the cooked and drained noodles to the pressure cooker. Sprinkle in more shredded cheese. Stir everything together until the noodles are well coated in the creamy sauce and the cheese is melted.
  7. Serve: Plate the creamy Italian chicken pasta in bowls or on plates. Garnish with additional shredded cheese and freshly ground black pepper if desired. Enjoy your delicious and comforting meal!

Note: This recipe is highly adaptable; feel free to customize the types of cheese, seasonings, or pasta according to your preferences. Bon appétit!

Q1: Can I use a different type of pasta in this recipe? A1: Yes, you can use any type of pasta you prefer. Penne, fettuccine, or spaghetti would work well with this creamy Italian chicken sauce.

Q2: Can I substitute the Italian dressing with something else? A2: While the Italian dressing adds a specific flavor, you can experiment with other dressings or even make your own marinade using olive oil, vinegar, and Italian herbs.

Q3: Can I make this dish ahead of time? A3: Yes, you can prepare the chicken and sauce ahead of time and store it in an airtight container in the refrigerator. Cook the pasta fresh when you’re ready to serve, and then combine everything before serving.

Q4: How do I store leftovers, and how long will they last? A4: Store leftovers in an airtight container in the refrigerator. They should last for 2-3 days. Reheat gently on the stove, adding a splash of milk to retain the creaminess.

Q5: Can I freeze Creamy Italian Chicken Pasta? A5: Cream-based sauces can separate when frozen and reheated, so it’s not the best option for freezing. If you decide to freeze it, the texture might change, and it’s advisable to reheat it slowly and stir well to try to restore the creamy consistency.

Q6: What can I serve as a side dish with this pasta? A6: A simple green salad, garlic bread, or roasted vegetables make excellent side dishes. These options complement the flavors of the creamy Italian chicken pasta nicely.

Q7: Can I make this recipe in a slow cooker instead of a pressure cooker? A7: Yes, you can adapt this recipe for a slow cooker. Cook the chicken and other ingredients on low for 6-8 hours or on high for 3-4 hours, then follow the remaining steps as mentioned in the recipe.

Q8: Is this dish spicy? A8: The spiciness depends on the seasonings you use. If you prefer a bit of heat, you can add red pepper flakes or a pinch of cayenne pepper to the sauce.

Q9: Can I use leftover cooked chicken in this recipe? A9: Absolutely! If you have leftover cooked chicken, shred or chop it and add it to the sauce during the last 30-45 minutes of cooking, just to heat it through.

Q10: Can I use low-fat or fat-free cream cheese and cheese in this recipe? A10: Yes, you can use low-fat or fat-free versions, but be aware that the texture and flavor might slightly differ. It’s worth experimenting to see what you prefer.


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