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.
Very good. Will make again. Maybe add some smoked sausage to it . Did sprinkle oregeno and garlic powder over it.
It was really good…my exhusband loved it….used 4 chicken breasts…will definitely make again…easy and fast and not too many ingredients.
So I made this, after it was done I read all the comments and seen how much everyone didn’t like it, afterwards I tried it, this is hands down the worst thing I’ve ever made, soooo salty. Please save yourself and don’t make this!
My liquid disappeared so instead of it being pasta its like a casserole? My cream cheese also chucked up and didn’t melt i liked the taste but after I shredded chicken I think it soaked up all my sauce
EXCEPTIONAL
I was not impressed. Too much dressing. I nor my husband cared for it. I don’t want to throw out the big pan I made so I’ll try to find something to counter the Italian dressing. Don’t think I will be making this again.
Don’t waste your time or money unless you make major adjustments. We followed the recipe exactly, and it was awful.
I made this tonight with some adjustments. I was worried about it being too salty, so I used less dressing and only 1/4 C Parmesan cheese. I added two small cans of drained mushrooms. After shredding the chicken, I added milk (probably an eighth to a quarter of a cup), then added the cooked pasta. It wasn’t salty, it was creamy with zing. Turned out well and my guy said this was a make again meal- which is great since it’s so easy:)
I’m not sure what I did wrong, but the cream cheese didn’t melt at all, and was all chunky when I tried to mix it in (Walmart brand, so that may have been the issue with that), and my chicken got hard. We didn’t even try it because the chunky cream cheese scared me!
Wonderful!