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
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!
How to Video:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Katie says
Can I use 4 boneless skinless chicken thighs instead of breasts in this recipe? Also, before placing my thighs in crockpot, could I place them on a hot skillet and get a good sear on them just enough to get a crispy golden brown to them before going in the crockpot? Just wanting to try something new with this recipe, which we LOVE. So if not, no biggie was just worried with the boneless skinless chicken thighs, being smaller than the breasts, searing them, and not knowing if dark & white meat have different cooking times… if I cooked on low in crockpkt was just wondering if anyone had any suggestions on cooking time. Thank you
Sarah Olson says
You can interchange thighs for breasts in any recipe. The slow cooker cooks everything until it shreds. It will be great.
Karen says
Used whole bottle of Italian dressing first go round, and it was a little too much. Halved the dressing upped the cream cheese and Parmesan cheese and added in some gruyere cheese – awesome! Just add a little heavy cream at end as suggested in other comments I all the cheese makes it too thick.
Zach says
I’ve made this numerous times. I’ve also tweaked it a few times. I use about 2-2.5 lbs. of boneless, skinless chicken breast; a large, 24-oz. bottle of the OG dressing; two 8-oz. bricks of cream cheese; and a diced large sweet onion. It comes out very creamy. The extra cream cheese also cuts some of the tang from the dressing, too.
This recipe is in my rotation. My family loves it!
Jojo says
We love it.
Krystal J says
Yeah it sounded amazing, but we will definitely not be making this one again
Caroline says
This recipe is way too salty. No one in my family would eat it. WAY too much Olive Garden dressing. Just overall nasty
Cathy says
I love, love, love Olive Garden’s dressing but it just didn’t work on this chicken. Probably the vinegar that made it taste so weird.
Marsha says
The Italian dressing in this recipe is TOO TOO overpowering! Nothing like Alfredo. I don’t know who comes up with these recipes, but stop! I’m tired of wasting ingredients!
Cris says
I really wanted to like this. All I could taste was the dressing and I followed the recipe exactly. I believe it is just my personal taste because so many enjoyed it. I’ve made many of your recipes and they are great but this was just not my cuppa tea.
Anonymous says
Too sour for us. I used the Olive Garden Italian dressing.
I followed the recipe.
My kids did not enjoy this one at all.
Anonymous2 says
We were not a fan at all of the weird sour taste.
Stephanie Montoya says
Can I cook the pasta in the Crockpot? Thank you for all the recipes
Joan L Baker says
can you freeze the left overs for this recipe?
Sarah Olson says
Yes, they freeze fine!