Slow Cooker Olive Garden Chicken Pasta
1,842 CommentsUpdated Jan 18, 2026
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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!
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
How to Video
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!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
The dressing gives too much tartness. Perhaps I should have used only a half bottle along with Alfredo sauce. I only used two thirds of the box of pasta. I added some broccoli and cherry tomatoes as well. I don’t think II’ll be making this again.
I agree. I added sour cream and it made it so much better. It went from inedible to delicious!
Do you have to use Italian dressing?
That is what the recipe is based on, you would need to find something similar to replace it with.
I made this exactly how your recipe describes but it was just a tad bit too rich in flavor like a bit overpowering I’m trying to figure out a way to kind of tone it down. I don’t know if adding some alfredo sauce might help and or maybe adding some broccoli or fresh cut tomatoes to it. Any suggestions ?? I really enjoyed making it it just needs to be toned down a bit cuz it’s just overpoweringly rich. Thank you
Laura, the flavor was overpowering for me as well even though I added cherry tomatoes and broccoli. I also used half a bottle of Alfredo sauce.
I’ve learned that adding the dressing and cheese about halfway thru the cooking time helps it be less potent.
Pretty good for the crockpot! I used chicken thighs that I had marinated in Italian dressing. I seared them in a frying pan first and then added them and the drippings to the crock. The block of cream cheese didn’t melt. I think I will chunk it next time. I didn’t add the noodles as I am gluten free and my family isn’t. Great for something different when on the go. Also would be better with Alfredo sauce or bbq sauce.
Also, I paired it with steamed, fresh green beans (salt, pepper, garlic salt and a pat of butter). Yum!
I saw a version of this recipe.difference was they added heavy cream (poured it in dressing bottle for measured amt)
I haven’t made it yet bought thought about adding some mixed frozen veggies for added nutrition.
I was so happy to find something different to eat and this was a big hit. My entire family loved it and it gave me the time to do other things I needed while it cooked. I didn’t have the dressing the first time and just used chicken stock instead. We’ve now tried it both ways abd we love them both ways.
I’m not a picky eater and pretty much like anything but I didn’t enjoy this at all … it was sour and not appealing at all. I added a jar of preggo Alfredo to try and fix it but that didn’t help either.
Whisk 1/2 bottle of the dressing with regular size can of cream of chicken, chicken/mushroom, whatever your preference and use that instead. Don’t add water. This cuts the tang down.
Easy and excellent. We experiment with different kinds of pasta: ziti, large shells, rotini, elbow macaroni.
We are also trying Neufchâtel cheese tonight – it’s the type another person mentioned, like cream cheese but 1/3 less calories.
We serve it with garlic bread and salad and everyone loves it.
I do not have a slow cooker. Can I bake this in the oven?
I’m unsure, I don’t test my recipes in the oven, I apologize.
YES you can. I have also done this recipe on the stove top
Can you tell me how you did it on the stove top? I want to try it that way.
Can you use chicken thighs instead of breasts and would the cooking time change if we did? Thanks
The same amount of cooking time will work well.
This is so good. The first time I made it I asked if I should make again and got a yes from everyone. It is so easy and the house smells wonderful while it’s cooking. I do use another Italian dressing that is lower sodium and I use the cream cheese that is 1/3 less fat. So today I’m making it again an I’m sur everyone I’ll enjoy it again. Thanks for a great recipe.
Made this and it was delish! It was way too much for 2 people. I put leftovers in freezer. Will make this again and again.