Slow Cooker Olive Garden Chicken Pasta
1,841 CommentsUpdated Jan 18, 2026
This post may contain affiliate links. Please read our disclosure policy.
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
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
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.
Loved it. But I used the advice on here and did 1/3 cup dressing and 1 cup chicken broth.
Recipe was excellent. I used half a bottle of the dressing and 8 oz of chicken broth to equal the amount of liquid. I also doubled the cheese
Yuck! Seriously not good
This was so gross. I was optimistic because it had such good reviews but I literally threw it all but the 3 bites I took away.
We did the same exact thing after waiting all day to eat it with hopes for a good meal. It was awful.
Based on other reviews, I cut the dressing back to 1/3 cup and added a cup of chicken broth. We loved it!
Definitely use half the dressing, I probably even throw in more cream cheese and parm cus I’m a cheese fiend. Tonight I put this filling in crescent rolls and it was delicious!
Don’t give up on this recipe! Try using half the italian dressing, and add 1/2 cup of heavy cream or cteam of chicken soup, and more cheese! Make sure you use enough chicken! Hopefully, that will help make it creamier and cut down on the tangy taste of the dressing! Just sayin’!
On my second time making this this month. Whole house loved it! I add bacon bits, sun dried tomatoes and peas! Sooo good.
So-o-o many of the recipes I try give nutritional information, but RARELY tell me how much a “serving” is! I am diabetic and must count my carbs to figure how much insulin I need after eating! I have no way to figure out the size of a serving…very frustrating!
Weigh the dish as a whole, divide by the number of servings, and that’s how much each serving should weigh. If you’re counting macronutrients or calories you should be weighing everything.
We LOVE this!
Some tips we’ve learned – doesn’t quite take a whole box of pasta. The more chicken you have the less like a sauce it will be. Instead of the grated Parmesan get yourself a good Parmesan cheese. I sprinkled a little bit into the crockpot and added more to taste after adding the pasta. Definitely makes the taste creamer and not too salty.
The base of the sauce is the Olive Garden dressing so if you don’t LOVE that dressing, you are most likely not to enjoy this. I would do less dressing and more Parmesan – maybe add a little heavy cream.