Slow Cooker Olive Garden Chicken Pasta
1,841 CommentsUpdated Jan 18, 2026
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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
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.
Don’t give up on this recipe! It makes a ton of food and it taste amazing if you tweak it. Here’s the best way I’ve found to make this… only use about 3/4 of the LIGHT dressing, then add atleast 1 cup of LOW SODIUM chicken broth. You won’t need any salt at all because of the Parmesan. Then add peeper and cream cheese. Cook the noodles. And sauté fresh baby spinch and cherry tomatoes with Olive oil and a little bit of garlic. Add everything with a little more cheese and possibly more dressing to taste. Sooo good!
Loved it!
I have made this multiple times and my family loves it. I have opted to adding mozzarella in it, a few of the times.
Really salty
I agree with the person who said it tasted like stomach acid. It was horrible!
Made this tonight for some picky eaters. They LOVED it, and went back for seconds. We made it with low carb noodles and served it over cauliflower rice.
This was terrible. Way too much dressing. Could not eat it. DONT MAKE THJS.
Could you add yellow, red peppers for color and should I put then in like the last hour or so
Smells AMAZING…. tastes super salty… like you just literally poured a spoon of salt into your mouth… and I doubled the batch. Very hard to eat, will probably have to throw it out!
Don’t throw it out…add something to counteract all that salt. Perhaps thin it out with no-salt broth. Or, put the mixture in a colander and rinse off all or most of the sauce, and add something else to your liking. Good luck!
I made this recipe tonight but I added garlic powder, and chicken bouillon cubes it made it perfect
How much garlic powder?