Slow Cooker Olive Garden Chicken Pasta
1,722 Comments May 11, 2020
Updated Apr 22, 2022
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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!
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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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Made per the instructions and turned out really nice. Used a 2 lb chicken breast and put in the crockpot on low for 6 hours total time. I shredded the chicken at 5 and a half hours and added the cooked pasta at the same time. I added a 12oz bag of frozen broccoli about 15 min before serving, great addition. Everything turned out great. Next time I will probably add some whole milk towards the ends as the end product was a tad bit dry for my liking. Will definitely make again. Thanks for a great recipe Sarah!
I have been making this recipe for over two years now for large gatherings. Everyone loves it. Not sure why the reviews are mediocre. Thanks for a great recipe.
We cut the recipe in half (only 3 people) and I added a little minced garlic and a splash of heavy cream. My family LOVED it and it’s going into our dinner recipe book
Those on low-sodium diets will need to avoid this recipe. I used an entire bottle of Italian dressing (not Olive Garden) and it was still too salty. I would definitely use 1/2 bottle and substitute the rest with low sodium chicken broth. I may die tonight from sodium poisoning, but my insides will be exquisitely preserved preserved for science!
What is people’s problem? This is the best and a nice base recipe. If you like it spicier add spices. If you think it’s too much sodium get low sodium dressing. People are so odd. Why are you give bad reviews for the salad dressing or something that is already premade and you’re buying… you’re supposed to judge how well the recipe is!
Amen!
How can I adapt this recipe using shredded cooked chicken from the grocery store?
You can use shredded chicken, but you only need to cook for half the time.
How big is one serving of this
I do not measure, I apologize.