Slow Cooker Olive Garden Chicken Pasta


1,776 Comments


This post may contain affiliate links. Please read our disclosure policy.

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!

pasta in slow cooker with cheese on top. Breadsticks on the side.

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.

ingredients for olive garden chicken; italian dressing, chicken, pepper, cream cheese, and pasta.

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.
Chicken, chicken with italian dressing, chicken with italian dressing, parmesan and 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.
Chicken after cooking in slow cooker
  • 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.
Chicken, pasta, in a creamy sauce served with bread sticks and salad

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

chicken penne pasta in white bowl

What should I serve with olive garden chicken pasta?

Chose one or more of these great dishes to go along with this dish:

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

Chicken, pasta, in a creamy sauce in the slow cooker

Slow Cooker Olive Garden Chicken Pasta

3.59 from 821 votes
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 8
Pasta cooked with Olive Garden Italian dressing, parmesan and cream cheese. Penne pasta is added at the end of the cooking time.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

Calories: 568kcal | Carbohydrates: 51g | Protein: 30g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 852mg | Potassium: 528mg | Fiber: 2g | Sugar: 9g | Vitamin A: 481IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? Leave a comment below!

More Pasta Recipes to try:

Other recipes you may like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1,776 Comments

  1. Miranda says:

    I wish I had of read the comments! We had this tonight and it has a very overpowering taste. The dressing overwhelmed the dish! I would not waste the money on what it costs to prepare.

    1. Susie Teng says:

      1 star
      I agree…this had way too strong of a flavor and was relegated to inedible by everyone in my family 🙁

    2. Diann Avery says:

      I agree following the basic recipe it tasted like vinegar. It was nasty.
      Won’t try it again.

    3. Melissa says:

      Same here! Will not make again.

  2. Andrea says:

    How big is a serving size and how many calories per serving?

    1. Sarah Olson says:

      The nutrition is below the recipe. You will have to figure out serving sizes.

  3. Chris says:

    1 star
    Made this and it was terrible. The dressing makes the dish a bit sour. I tried adding more pepper, more cheese, some heavy whipping cream and nothing helped. I ended up putting it down the garbage disposel. A waste if chicken and pasta.

    1. Martha Fazzini says:

      Use 1/2 dressing. 1/2 Creme cheese Add low fat mozzarella I also add fresh or frozen cup of peas.

  4. S.A.Y says:

    5 stars
    Made this yesterday and it was a big hit! I had read a lot of the comments here before I did so I made a few tweaks: added an additional 4 oz cream cheese, garlic and Italian spices. I also added sauteed spinach and mushrooms when I added the pasta. I used a full bottle of Creamy Italian dressing and in no way found it too “tangy.” It was delicious!

  5. IH says:

    4 stars
    Turned out great! Perfect for those who like a bold, tangy taste. Used closer to 2lbs of chicken to make it thick. Served with a side of broccoli. Recipe made a huge serving – good for a crowd of 10-12 people.

  6. Sheila says:

    The first time I tried it I used the Olive garden Italian dressing and I didn’t like it The second time I used Kraft Italian dressing and it tasted much better.

  7. molly says:

    4 stars
    it was so good i am making it again! Had others make it as well and they loved it

  8. Anonymous says:

    Please don’t waste your money on this recipe.
    I counted not feed to my family. Terrible!!!

    1. Melinda says:

      1 star
      It was sour and horrible. Went straight into the garage. A waste of time and money.

  9. Steve says:

    1 star
    A couple things I learned about this recipe. First, the cream cheese will not melt completely with your slow cooker on low setting. That forced me to cook on high setting for the last 2 hours which fully melted the cream cheese but also made the dressing separate so there was an oil slick floating on the top. Speaking of the dressing, it’s very strong and kind of gross tasting. The dressing is so overpowering the whole meal just tasted like gross dressing. I won’t be making this again.

  10. Pamela says:

    1 star
    Followed the recipe completely. It was just awful. Nothing I could do to make it better. Trashed the meal, kissed my money good bye and ordered a pizza.