Use Olive Garden Italian Dressing to make this Slow Cooker Olive Garden Chicken Pasta! It’s a creamy pasta dish that has so much flavor.
We love easy pasta dishes for the crockpot! Try my Baked Spaghetti, Feta and Tomato Pasta, or Beef Stroganoff recipes too!
I found this recipe in my Facebook group and had to try it out! You can make this Olive Garden Chicken with or without the pasta! Serve over rice or just with green steamed vegetables.
How to make Olive Garden Chicken Pasta in the Crockpot:
- Add chicken breasts to the slow cooker.
- Pour over one 16-ounce jar of Olive Garden Italian Dressing (or any Italian dressing you have on hand.
- Shake over grated parmesan cheese and ground pepper. Add one block of cream cheese.
- Place the lid on the slow cooker and cook on HIGH for 4 hours or low for 5-6.
- Shred the chicken with two forks right in the slow cooker.
- Cook 16 ounces of pasta according to the package directions on the stove-top. I am using penne pasta for this recipe.
- Add the drained pasta to the slow cooker along with the sauce and shredded chicken, stir.
- Sprinkle over more parmesan cheese if desired. I also garnished with a touch of oregano and black pepper.
Can I serve this chicken with something other than pasta?
- Serve over rice.
- Or with steamed vegetables.
Must I use cream cheese?
You can leave it out or add a cup of heavy cream at the end of cooking time is desired. Though the sauce will be thinner.
Does this taste like chicken alfredo?
This Olive Garden Chicken Pasta is thick and creamy like alfredo but has a zesty Italian dressing flavor
What should I serve with olive garden chicken pasta?
Chose one or more of these great dishes to go along with this dish:
- Olive Garden Salad – Recipe by The Cookie Rookie
- Olive Garden Bread Sticks – Recipe by Lil Luna (or buy them premade, I get mine at Safeway)
- Slow Cooker Copycat Gnocchi Soup
- Slow Cooker Copycat Zuppa Toscana
- Slow Cooker Copycat Minestrone – Recipe by Tammilee Tips
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Slow Cooker Olive Garden Chicken Pasta
Ingredients:
- 1.5 lbs. boneless skinless chicken breast (1.5-2 pounds works fine)
- 16 oz. Olive Garden Italian dressing (or any Italian dressing you like) Note- olive garden dressing is high in sodium and can be salty. Choose a lower sodium dressing if desired.
- 1/4 cup grated parmesan cheese
- 1/4 tsp. black pepper
- 8 oz. cream cheese
Add these items after cooking time is up:
- 16 oz. penne pasta cooked according to package directions and drain well
- 1/4 cup parmesan cheese
Instructions:
- 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 2 forks. Drain the pasta and add to the chicken and sauce. Stir. Sprinkle over the remaining parmesan cheese.
- Serve and enjoy!
How to Video:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Theresa says
I really, really wanted to love this recipe. On paper it looks and sounds delicious. Made it last night exactly like the recipe instructs. My husband and I each ate a serving, hoping we would get used to the over-powering tang/twang, sour taste and smell. Neither of us are picky eaters and we tend to love everything but this was pretty bad. I see other comments from others who love it so it might just be us. haha We pulled the leftovers out for lunch today but after a whiff I couldn’t bear the thought of putting it in my mouth again. I re-read the entire recipe before writing this comment to make sure I had followed it fully and hadn’t missed something….but I feel 100% certain that I followed it exactly. I had printed the recipe, feeling that it would be wonderful and something easy I’d add to our meal rotation. Instead, I’m tossing it in the trash can (along with the leftovers). A waste of paper and money spent on ingredients sadly. As I stated earlier, I really, really wanted to love this but we didn’t.
Trisha says
My cream cheese curdled! Tasted great, but didn’t look so good!
Mackenzie says
Hello, I’m trying to make smaller portions as of late and have a 1.5 qt crockpot, so I’m planning to quarter the recipe. Do you recommend I change the time spent cooking? I’ll obviously keep an eye on it, but I’m not used to cooking in a crock pot.
Sarah Olson says
You’re most likely need less time. And you’ll have to keep an eye on it. It’s hard to say without testing it.
Tara says
Excellent and yum-o! Very rich, though. Can use sparingly.
T Lee says
Can this be frozen after making a big batch?
Sarah Olson says
Yes!
Sarah Y says
I’ve had this cooking today on low for 3 hours now and the sauce is still the consistency of the dressing, thin as ever. I think only the chicken is savable from this; if I added any noodles it’s not going to stick to the noodles. Also, it currently tastes like butter, not sure what happened there, it’s very salty and oily. This sounds like a good idea in theory, but a terrible outcome.
Ryane says
Strange, mine turned out fine…
Tara says
If you cook on low, it must be for 5-6 hours. Or cook on HIGH for 4 hours. I’ve made it multiple times,and has always turned out fine per instructions.
Kathleen says
Made this last night and we loved it! Instead of adding the pasta, I served it over spaghetti squash. I then added 1/2 pound of penne for the leftovers. I will definitely be making this again.
Anonymous says
How much is the serving?
Sarah Olson says
A serving is 1/8 of the recipe. I do not have measurements.
Karen A says
Can I use frozen chicken breast?
Sarah Olson says
I recommend thawing meats for all my recipes.
Jodie says
The first time I made this, I felt the proportions were a little off. It was too thick, especially for using penne, and a little too strong on the salad dressing. The second time, I opted for half the amount of salad dressing, added 2 C chicken broth, and changed the pasta to rotini. Turned out good!
Laura says
Loved this recipe, skipped the parmesan at the end, tasted cheesy enough with what was already in the pot. Going to try some other dressings too!