Slow Cooker Olive Garden Chicken Pasta
1,849 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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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.
Awful…greasy, salty,no taste. Waste of money!!!
I was looking forward to this recipe but did not like the taste. It was overwhelmed by the dressing and not in a good way.
Yeck, tasted like vinegar with pasta
Just an opinion, (but it is the same opinion among my whole family), this recipe was not good. None of us could eat much. It was so heavy that I personally felt nauseous and took several Tums Ultra to hopefully relieve the oily feeling in my stomach. Such a shame. What a waste of food, time, and money.
Couldn’t even taste it, followed recipe exactly but it made my whole house smell like puke. Sad, because it looked so good but we couldn’t get past the smell.
Yum…. And man my house smelled so good. I substituted the pasta for zoodles.
Can an instant pot be used
I was wondering the same thing
Trying this for the first time tonight for my fingers crossed but has any one tried to freeze leftovers and if so does it freeze well?thank you
Why do people always try to substitute or change a recipe.. If it isn’t what you want, don’t make it or find something to your liking.. Vent for the day LOL.
It was good, but I felt the dressing was too strong of a flavor, a bit too salty tasting too. I think next time I will cut back the italian dressing and parmesan cheese a little. I love how easy it is to make.
Exactly! I’m tasting this now and you hit the nail on the head. I wonder if it could be cut by adding sour cream or cream or something– and creating more sauce? I’m not sure. I’m sitting here trying to figure it out. It’s really good, but a touch salty and the dressing is strong. I double checked to make sure I didn’t add the wrong amount LOL. It’s good though! Just needs a *tiny* tweak.