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
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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.
Amanda says
A bit too salty for my liking so I added spinach and Greek yogurt and it was perfect.
Sara says
How did you add the spinach and yogurt? From the beginning?
Jess says
Recipe is salvageable! Thank goodness for the reviews- tweaked it accordingly and it came out perfectly!
Changes made: Only used 1/2 bottle of dressing. Wanted it to be creamy so added 1 cup of half and half + 1 cup of heavy whipping cream. Used shredded parmesan which i doubled each time (Kraft- because brand cheese melts better). Also, added some fresh minced garlic (4 tsp).
Towards the end, added other seasonings to my taste- salt free garlic blend, cayenne pepper, crushed red pepper, black pepper. To cut the sweetness added 1/3 cup of white vinegar and two tablespoons of lemon juice. Added 2 tsp of cornstarch to make the sauce thicker.
Amazing!!!
Anonymous says
2 tsp lemon juice (not table)
Cindy says
This recipe was VERY overpowering with Olive Garden dressing… very sour tasting… so disappointed… really do not recommend… and really can’t figure how to tame down the “sour “ taste
Janearle says
I made this tonight and it was awesome. I’m trying to watch my salt intake so I used Olive Garden Light dressing. I also used b/s chicken thighs (my hubby has trouble swallowing chicken breast) and a handful of sun dried tomatoes. This recipe is a keeper!
Heather says
Absolutely horrible! I never tasted anything at Olive Garden remotely close to this. Way way too strong!
Linda says
Would this be good with spinach added to the recipe
Hillary says
Can I make this in an instapot?
Leah says
Yes l, I just did tonight. Turned out great.
Put chicken, dressing, cream cheese, and parm in pot. Chicken setting or high 15 minutes. Quick release. Shred chicken. To save time I boiled the penne on stove.
Chesley Kelley says
I made it in the instapot last night. It was delicious. I just googled cooking instructions for it.
Anonymous says
Yes. Tried it last night and it came out perfect!
Dianne says
The dressing is too strong I have added more cream cheese and chicken broth it seems to be not as strong but still too strong
Carly says
Can I use frozen chicken?
Sarah Olson says
Hi Carly, I don’t recommend using frozen meat in any of my recipes.
Shelley Thompson says
I used frozen chicken and it was delicious. I also added shredded mozzarella cheese on top when it was done.
Pam says
I’m tracking points, I calculated the points, but what is the serving size? Is it 1 cup? 2 cups? Etc?
Sarah Olson says
You’ll have to figure that out yourself. I apologize.
Sophia Rodriguez says
If you don’t use pasta, would this be Keto friendly? Do you know how many carbs in this without the pasta?
Sarah Olson says
No, sorry I do not. Calculate chicken, the dressing you use and cheese. I think the only concern would be the dressing.
Susanne says
The sweetness is a little over powering, any tips on how to reduce the sweeteness?
Shila says
Somebody shared to use 1/3 cup of white vinegar and 2TBP of lemon juice and 2 Tsp of corn starch with 1/2 of the dressing. I would like to try recipe but seems like a lot of bad reviews but maybe I’ll try to do this trick!