Slow Cooker Olive Garden Chicken Pasta
1,841 CommentsUpdated Jan 18, 2026
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!
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
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.
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.
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 ❤️
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!
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!
This was gross! Very sour tasting!!
I only used 12 Oz of OG Italian dressing 1/2 cup of chicken broth, extra cheese and no pepper….so we will see
Worse recipe ever!!
Why? I thought it was pretty good
It tasted awful. Very tangy and almost like a tuna casserole. I’ll never make again either! Yuck!
This is now on our monthly meal plan, my husband LOVES it but the calorie content keeps it from being a weekly meal for us. First time I made it like the recipe and the Italian dressing was too much, however when we ate the leftovers it wasn’t as overpowering as when it was first made. Second time I did a cup of dressing, 1/2 cup low sodium chicken broth, and 1/2 cup of water. This seems to be the magic combination because every time since it’s been PERFECT!! My two stepdaughters are gluten and dairy free so I’m on a quest to modify it so they can enjoy it too!
I followed your comment and it turned out great. My husband is not a big chicken fan but ate two bowls as well as my daughter. Definitely will be added in my rotation.
Thank for the tip going to try it that way today!
At a time we’re all running out of ideas. This was a Great recipe, made my own Italian dressing from a packet I had. Cubed the chicken, cooked low and slow on the stove covered. Husband love it. Thank you !
This recipe is disgusting. Looks nothing like the picture. Way too acidic. Don’t waste the ingredients.
Wish I would’ve seen your comment earlier. We made it tonight. It was gross.