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.
Sandra O. says
This is our dinner this evening and it turned out great! However… to tone down the tangy taste…I added about 1/2 cup of Hidden Valley Ranch Dressing in the beginning. I also added 4oz. of cream cheese and some garlic powder. Unless you like it tangy… you’ll have to work with it to tone it down! It’s an excellent meal if you can get it how you like it!!
Latrice says
I added garlic powder, a pat of butter and fresh spinach after it was done. Delish!
Pam says
Can’t wait to try this!! Love the Olive Garden dressing. Always ask for a little extra to dip my bread sticks in at the restaurant. Trying it tomorrow.
Judith says
Made it this evening in crockpot. Very easy but tangy and salty. Husband enjoyed it so that’s a win. Might mix a little Alfredo sauce in it to tone down.
Mary kay says
Chicken tasted great but I didn’t like the sauce
Sandie says
Can the leftovers be frozen?
Jackie says
A better version of this is to replace the dressing with a small container of whipping cream, 1 cup parm cheese and 2 tbls of cream cheese. Then add garlic salt and pepper to taste. Tastes a lot more like Olive Garden
Christine says
Loved this but yes it was very salty…. Next time will sub half the dressing for another brand with less sodium.
Jessica says
I made this tonight in my instant pot. I used frozen chicken breasts and cooked on the meat setting for 20min . Since i used the whole bottle of dressing i didnt need to add any additional liquid . The chicken was so tender and easy to shred . My husband , 12year old and 2 year old really enjoyed this!! It was such and easy, quick and tasty dinner .
Colin Magers says
Very sour and lemony. Not a pleasure to your taste buds. Would not recommend
April says
After reading through the comments I added an extra chicken breast, used just a 1/2 bottle of the Olive Garden dressing, two cans of cream of chicken soup, 1 soup can filled with milk, and kept the cream cheese and Parm cheese the same. The dressing taste and smell was very overpowering but after shredding the chicken it toned the tangy taste down and was quite good 🙂
Toni says
My family loved it, did anyone find it too salty, or was it just me?
Colin Magers says
Yes very salt
Latrice says
I used 3/4 of the dressing and it was perfect.
Jane says
I think the cheese is what made it too
salty.