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.
CJ says
I was excited to try this since I’ve made the crack chicken many times before. This was disappointing. It was edible but didn’t have the nice creamy texture or flavor I thought it would. I did use the light dressing and low fat cream cheese but don’t think that would make that much of a difference. I won’t be making it again 🙁
LP says
Did you put the whipping cream in with everything or at the end?
Shelly says
Was awesome! Whole family loved it! Added California sundried tomatoes bruschetta, frozen peas and bacon bits.
Red says
When did you put in the tomatoes and bruschetta?
Maxine says
I loved it! I’m a salt lover so that didn’t bother me. I do however, think 3 hours would be enough cause it was a tad dry( the chicken)
Robert says
I made this verbatim and it was terribly salty and acidic. The dressing overpowered the chicken and cheese… now I have 4 quarts of it and I live alone!!! Will try to fix it with water and sugar.
LeeAnn Cole says
I agree that this was very acidic. The dressing did over power the dish and not in a positive way. I tried a 1/2 baking soda and extra cheese. The acid still slaps you in the face. I am debating adding frozen peas and milk to dilute the dressing, or just feed the dogs with their kibble.
Sue says
Not my favorite. Way too salty. Trying to tweak to serve tomorrow. Don’t think. Would make again.
Jeannie says
I was hoping this recipe would be added to our family’s favorites but it wasn’t. I followed the recipe and cooked it on low for 6 hours. It was to rich. To much dressing flavor. I read some comments and the suggested to cut back on the dressing and add a can of cream of chicken soup. Not sure if you would need to add more cream cheese.
Parris says
I forgot to rate the recipe
Parris says
I agree with debra, you need to cut the amount of dressing. Not sure it was too salty but the dressing was overwhelming.
Candace says
This tasted like buffalo dip and WHYYY??? I did EXACTLY what the recipe said. I’m having to order pizza now cause I can’t even stomach this.
Britt says
Loved it! Added more cheese…because cheese! LOL
Anonymous says
If I could leave no stars, I would. This was not good at all. It needed some spice or something. It was awful!!
Debra Reedy says
This was really good!
I did tweek it a little bit because the reviews said that it was salty. Instead of adding the entire bottle of Olive Garden Italian dressing, I mixed one cup of the dressing with one cup of water before pouring it over the chicken, then continued to follow the rest of the recipe, and it was not salty at all.