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.
I made this as written and we liked it, but as others have said the flavors were too tangy/overpowering. The second time I made it I followed a recommendation and used 8oz dressing and 8oz whole milk. It was SO much better! I also used an immersion blender on the sauce before I added back in the chicken and pasta. The consistency was much nicer – creamy and smooth, rather than chunky and curdled looking. With these two changes, I will definitely be making this recipe again and again.
I used Olive Garden light Italian dressing and added fresh baby spinach to the alfredo after I shredded the chicken. Also reserved some pasta water and added a bit to make it creamier. Delicious, fast and very easy recipe. It’s a keeper!
I see alot of people saying it’s too “tangy”. When I first made this recipe, I felt the same way. I decided do make it again, but with a little tweak. When I made it the second time I used half (1cup) of the dressing, and the other half (1cup) of heavy cream. It came out so much better.
Thanks for the recommendation! I did half dressing, half milk (since that’s what I had on hand) and it was way better than when I made it with 16oz dressing.
Not something I would cook again!
why not?
I used Wishbone Light Italian dressing, so mine was not too tangy. I also used the less fat Neufchatel cheese and kept the noodles separate from the chicken. Turns out great for me with these modifications.
Should I use frozen chicken breasts or thawed?
Thawed.
anyone try adding any veggies? like spinach or broccoli? would that be good?
Yes I added spinach it was delicious
Absolutely wonderful. Followed recipe except I changed Olive Garden dressing to a organic one.
Can you freeze this? Modifications?
I think it will freeze great as is.
Has anyone tried using the light version of the OG dressing? If so, how was it?
This is how I make it with the olive garden light Italian dressing . I do not think it is as salty as using the original tbh. I also add grilled shrimp and/or smoked sausage at the same time I am cooking my noddles. Family favorite Everytime