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.
Made this for my family tonight and I have mixed feelings. It tasted ok but the smells from the italian dressing cooking made the back of my nose burn as well as my husband’s nose. Do not think we will be making this again!
Loved this recipe. My husband devoured it. I added 2 cups of mozzarella cheese and a can of corn at the end. It made it amazing
I used 3 chicken breasts and shredded parmesan instead of the powdery kind. I also used rotini noodles instead of penne. My husband and kids cleared their plates and asked for more. It was a super simple recipe that didn’t need a ton of ingredients. I will be making this again.
So easy and so good!!
I made this & the whole family loved it!!! Even my son who is such a picky eater!!! I have shared this recipe with my friends & their family loved it as well!!! Thank you & I will definitely add this to our Crock-Pot list!!
We loved it. One modification, we added heavy cream, not sure how much but enough to unthicken it a little. Really yummy.
This was HORRIBLE. DO NOT WASTE YOUR MONEY ON THIS. The only thing worse than this food was the 4 hours I waited for it
I totally agree, plus it was such a waste of good chicken….
Like mentioned in the recipe, this was very salty. Also, I felt like it had way too much pasta. It’s one of those recipes that you either love it or hate it! I appreciate the post as it gave me an opportunity to try something new, but I won’t make it again.
I can see why people might not like this but we enjoyed it with a few modifications. I used:
2 pounds of chicken breast cut lengthwise
half the bottle of OG dressing
1/2 a can of lower sodium chicken broth
1/3 less fat store brand block of cream cheese
I blended the dressing with the cream cheese and chicken broth to make a creamy sauce to begin with. After 4 hours on high the chicken was pull-apart tender and moist. I shredded it and put it back in the sauce (which was a bit thin). I figured the parmesan would just burn to the sides of the crock so I left it out until the end, and then only sprinkled in a couple of tablespoons. I let it cook on high while I made some chicken Rice-a-Roni (in which I used the other 1/2 can of broth) which we served it over. There wasn’t much left and hubby said to add it to the rotation. The consistency was just right after it cooled a tad. Don’t think we would have liked it with the full bottle of dressing, but thanks for the basic recipe! Adding it to my cookbook.
Forgot the stars.
Making tomorrow for family. Steaming broccoli and using store brand Tuscan dressing. 2.5 lbs of chicken. Using some 1/2 and 1/2 to make thinner sauce for broccoli. And adding some mozzarella and parmasean at end for garnish