Slow Cooker Olive Garden Chicken Pasta
1,779 Comments May 11, 2020
Updated Mar 01, 2025
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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.
It wasn’t horrible. But probably won’t make it again. Will definitely need to add more cream cheese and cut back on the dressing next time.
I read the negative reviews and added an extra 4oz if cream cheese and 1/4 C milk. It turned out to be amaaaazinggg!
Thank you. Perfect!
I used half the salad dressing and mixed with a can of cheddar cheese soup (it’s all I had on hand) and it balanced the tangy flavor nicely.
By far the easiest and most delicious quick dish! The whole family loves it. If you’ve ever visited Olive Garden, then you won’t be surprised by the dressing taste as some commenters are.
Since we are a fan of cheese, I do tend to add a little more cream cheese and a nice amount of extra parm; plus I find it helps thicken up the dish a little more. 🙂
Great recipe! We really loved it. So easy! I will definitely make it again.
I made this the other night. I could tell right away the dressing would be too much for my family as I was pouring it, so I ended up using half the bottle. I cooked the rest as directed (except I use white pepper instead of black bc if my son sees the pepper he won’t eat it and I like the taste of white pepper better) using 1.5 lb chicken (not frozen). After 4 hours on high, the sauce was still a little tangy so I added another 4 oz of cream cheese, a splash or two of half and half, along with some garlic powder and a little more Parmesan cheese. My family loves cheese! After letting that melt together, finished as directed and served with a side of broccoli. It was a huge hit and even my picky 5 yo at a whole bowl. It was voted to be added to our dinner rotation, so I will be making this again with the above adjustments. Thank you for helping us finding something new to satisfy the 3 picky kids I have to feed. Haha! 🙂
This has become one of my go-to weekend recipes! This time I used boneless, skinless chicken thighs and it was just delicious! I also used 1/2 a cup of Parmesan cheese and some minced garlic for extra flavor.
Outstanding
I didnt add all the italian dressing, I used about 3 quarters. I also used my pressure cooker. I liked it but only in small portions. It’s too heavy to have a whole lot but that’s good for less calories.
Ok so I have been seeing this recipe EVERYWHERE and I decided to make it. I used 5 pieces of chicken breast and 2 3/4 cups of Olive Gardens creamy Italian dressing, A block and half of cream cheese. I mixed Parmesan cheese with some pepper and Italian seasoning. (Side note my chicken was half frozen) I cooked it in my crock pot on high for 4 hours. Now, there is a tangy/sour taste that hits you in the back of the throat, it is mild and isn’t too bad. I found out if you want to tone that down, add a little milk in at a time. I made a big batch so I ended up adding 2 cups of milk. This is my first time making this, but after following all the directions it still came out good and I will definitely make this again. As for the comments, it all depends on what you think is good. A lot of people do not like tangy stuff and that’s almost a given with this recipe especially since it has creamy Italian dressing in it.