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
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.
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.
Sarah Jo says
Could you add broccoli??
Sarah Olson says
You could add it the last hour if you want.
Erika says
Can you substitute a brick of cream cheese for a tub of whipped cream cheese?
Sarah Olson says
I think that will work fine.
Wendy vanwoerden says
It really tastes great but too salty. I followed the directions and did not add any salt.
Tina says
I made this for my roommates and they loved it.
RITA L MARSHALL says
could you use shrimp
Sarah Olson says
shrimp doesn’t take long to cook even in the slow cooker. It would need to be added when the slow cooker is hot near the end of the cooking time.
Anonymous says
So yummy, the kids tore it up. Will make more sauce next time ; )
Barbara Morton says
My family loves it but I changed it to make it better. I double the chicken and cream cheese along with pasta, I use 24 oz bottle of dressing. It’s perfect
Clint says
How does doubling it make it better lol. It would taste the same you would just have more of it silly pants
Sunday says
The salad dressing was not doubled.
Kevin says
Use a bag of sun dried tomatoes, splash or 2 of white wine , pinch of crushed red pepper..
Ashley B says
Did anybody else perhaps in the mama mayhem Facebook group see the video of the chick on TikTok making this WITH DRY ONION recipe and dip mix? There’s no other reason I would have bought it from Walmart if I had not seen that on the video. I’m debating using it. This was the exact Recipe minus that ingredient.
Mandy says
Unfortunately… I Followed exactly and was not very good. Family wasn’t a fan either, but ate some. Very dry as a leftover too… which I’m trying to eat at least some because I don’t want to trash it. Reminds me almost of tuna casserole due to consistency. I wanted to like this, but won’t be remaking.
Cari says
I made this tonight and took the suggestions of only using half of the dressing. Which was great and I used a can of cream of mushroom soup to make it creamy. Also recommend using some garlic salt and broccoli ❤️
Jason W says
Great recipe.
It is very easy to just through all of it into one pot, and just let go for a couple of hours. I understand some of the previous comments about it not looking like the picture/too acidic. I feel like there was too much sauce, so maybe only use 3/4 of the dressing jar. Reducing the acidity was easy, just open up the top for a bit to let some of the vinegar boil out. All together really good and easy!
Joan says
I made this and went exactly by the ingredients and instructions.
It was awful ! So salty I couldn’t even eat it!
Maybe you need to re think the amount of salad dressing!
Ingredients cost was way too much for something that isn’t edible!