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 or my Beef Stroganoff recipe 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
Equipment Needed:
- Slow Cooker- 6 quart or larger
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!
So good! My family loves it I make probably once a month. I use a little less dressing than what the recipe calls for and also add veggie (like peas or broccoli) we love it
This is awesome! My whole family loves it. Been making it a few times a month for a while. I’m not sure why most of these comments are negative? There is no overwhelming zestiness or saltiness. Love it!
Don’t do it!! It was terrible! I didn’t have anymore cream cheese or anything to save it from being extremely vinegary so I took the meat out of the sauce and threw it in some red pasta sauce. Couldn’t let all that chicken go to waste.
Wished i had read comments. Yuck. Did not like it.
What a wonderful full flavor meal…
I would make it again but I would reduce the amount of dressing by at least half and substitute milk or broth. Way too tangy and salty if made as in the recipe!
We did not like it at all, ate very little threw the rest out. Expensive lesson! Should have read comments first!!
I did not like this as well. Too much zesty Italian… I am throwing it away as well.
My daughter made it and brought me a plate I’m sorry but I didn’t like it at all I believe it was the dressing
Not the best recipe. I didn’t know how to make it better. But we do waste food so we will eat it. But won’t try it again or anything to do with italian dressing on chicken
Zero stars. Absolutely awful. Had the most awful taste and smell. Threw the whole thing away!
Going to try this but my husband is picky so we shall c
Way too much vinegar taste with the whole bottle of dressing. I wish I would have read the comments first
I didn’t want the cream cheese to curd so I added it while I was cooking noodles and let me just say! I have 3 picky boys in my house that gobbled this up with no leftovers definitely a keeper!
I recommend only using 1 cup of dressing and increasing the cream cheese to 12oz. By doing these slight variations, it takes away the “bitterness” or “vinegar” taste others have commented on. My family loves this recipe now.
I agree, far too tangy!
Not good at all. Too salty. No one liked it.
Loved it! Served with bowtie pasta and salad.
The dressing makes this way too tangy and is not tasty.
A salty mess! We threw it out and ordered takeout.
It is very tart. How do you get rid of vingar taste is strong. How do you fix this.
We loved it! I made roasted veggies and served it over the veggies instead of the pasta.
I loved it. The family did not. Will not make again…