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)
- ¼ cup grated parmesan cheese
- ¼ 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
- ¼ 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!
My husband and kids are picky eaters, but they cleaned their bowls.. only complaint was that I didn’t make bread on the side to soak up extra sauce. Quick and easy, it was a little rich for me so I might try to half the dressing and add chicken broth next time..
Edible but too tangy and too sour to be enjoyable. Wonder if a ranch dressing would be better. Like the idea of less dressing and adding chicken broth.
Can you add broccoli
It would be hard to say without trying it out first.
For everyone commenting that it was too strong, try it again using 1 cup of dressing and 1 cup of chicken broth. Makes a huge difference!
Very disappointing. It was a waste of money and ingredients. Too strong of a taste. 🙁
Not very good. Italian Dressing is overwhelming.
I would start out with 1/2 the amount of dressing.
Chicken should have been cubed. For more texture.
And there is NO color.
Could have added some chives, and small diced tomatoes.
Very sloppy dish.
Not much texture.
It was nice and easy for my teenage daughter to make for dinner. We used only 1 cup of dressing and it tasted delicious. Next time I think we will use less cream cheese due how thick it was, becuase we used less dressing. Thank you for the recipe.
Not a fan of the salad dressing in this. Wondering what could do different?
Not good.
We thought this was VERY good! Made a ton as well!
I just made this today it is good I guess we like sour as all the comments say it was good everyone loved it will make it again will turn off earlier as chicken got done too much but it was good !!
Ugh, I was excited to try this recipe and it ended up looking better than it tasted. Followed the recipe as stated above. On to the next!
The dressing is very strong in this. My kids couldn’t eat more than a bite. My wife picked around and ate a little bit. I wanted to love this but at best it is just OK.
Can Frozen chicken breasts be used?
I don’t recommend using frozen in recipes. Too many differing reports whether it’s safe.
Let them thaw out in cold water in the refrigerator for a day
Honestly we thought this was terrible. The Italian Dressing is very strong, overpowering everything and the cream cheese didn’t mix in well. I’m finishing another portion of it just not to waste the ingredients. My fiance threw most of his bowl in the garbage. I thought this would be awesome but we were very disappointed.
Too much of the dressing and parmesan. The vinegar was overpowering and too tangy sweet. Tried to cut it with cream to salvage it, but unfortunately that did not work.
Can fresh shredded parmesan cheese be used?
Yes, that will work fine
Not a hit with my family. Really bummed because it sounded great! Followed directions exactly.
LOVE IT SO MUCH!!!!
Made it and thought it was fantastic all six kids loved it as well. This was so easy and will definitely be in the rotation. I would suggest not so much parm though. I think that’s where the saltiness is coming from. I didnt get a strong vinegar flavor ♀️ I served it with garlic bread and salad with blush wine vinaigrette. Paired very nicely.