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.
Made this exactly as the recipe says and this was so good!! Even my picky never likes anything eater ate 2nds. Highly recommend this easy dinner.
My whole family hated it so did I.Do not make this
Mine too but I loved it
I’m leaving 3 stars if you make it the right way with the right ingredients. 1. Never use Kraft Parmesan cheese, that’s gross and not good on anything; 2. Taste dressing before you cook with it (just like you should with any ingredients), it’s very tangY, definitely heavy on the vinegar. 3. Let the cream cheese soften, whisk it in with half the dressing to start, and the parm (I used half cup fresh shredded). Give’er a little taste…it won’t be totally blended because the cream cheese will be in chunks but you’ll get the gist. If it’s too tangy I suggest adding a can of cream of whatever soup (I used mushroom) instead of the remainder of the dressing. Whisk it in then pour over your chicken. I always recommend crock pot cooking on low or you risk drying out the meat. When chicken is done taste the sauce (I shredded my chicken first then tasted). I think I used more chicken than the recipe called for, I didn’t weigh it but it was closer to 3 lbs. I decided I wanted a little more tang in my sauce so I added 4 oz dressing and it was perfect. I used mini penne but didn’t add all of it (left about 1.5 cups, cooked, out) because I liked the balance of protein vs pasta and tangy creaminess in the sauce. Now my challenge is what to do with all the leftovers…this made a TON of food. IMO everyone who’s made this recipe, especially bloggers, need to address these issues. This meal CAN be good and kid friendly with the right tweaks. Some people are fine using all dressing. You have to know your taste preferences and think about what YOU want. That’s the beauty of recipes like this…they’re versatile and forgiving. But you do have to put a little thought into it. These bloggers and youtubers go a little too far with the “dump ingredients, return to gourmet meal in 4-6 hours.” These are definitely MUCH easier than many meals but think about what you’re doing and what you like, then adjust accordingly. Good luck! (Also i give my version 4 stars, it’ll definitely be in my rotation, but I’ll cut it in half next time, way too much food for two people – even if we ate leftovers for 3 days we wouldn’t get through it).
Instead of totally changing someone else’s recipe why don’t you post your own. This is very tacky.
I appreciate all the info and suggestions you gave. Thank you so much.
After reading some of the reviews about being too salty or too much vinegar, I decided to tweak the recipe. I used less salad dressing and substituted the missing liquid with chicken broth. I also added peas just before serving. It tasted great.
Easiest recipe.quite rich.tasty
My husband enjoyed it. My daughter didn’t like the sauce. My son liked it without the noodles as for me wasn’t too fond of it. Will not make again.
Made as directed. It was the worst pasta chicken recipe I have ever made/eaten. Will not make again. The entire family would not finish it.
Chicken was great, but way too salty, oily, and it had a heavy taste of vinegar. I was disappointed.
I have made this recipe a few times with cheaper Italian dressing and also the lower calorie Olive Garden kind. I find it tastes best when you eat it right away and I wish the sauce was a bit creamier for rehearing purposes. I typically add a bit of milk or heavy cream if I have it to dilute the dressing and add a bit more creaminess. Overall I like it and I’m going to keep making it!
I’m making this now (12/28/20); used a different brand of dressing… will post again when it’s done!