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
Equipment Needed:
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.
We love this but I add a can of rotel and a can of white corn and a 1/3 cup sour cream
I tried this in the Crock Pot in the past and we love it!
BUT… Is there any way to just make this in the oven and not take 4hrs?
This recipe is horrible! My husband took one bite and chose to have a sandwich for dinner. He said it tastes like puke. That’s not far from the truth – cream cheese and Italian dressing don’t mix well.
Wow. That’s harsh.
Can you add the pasta uncooked in the beginning?
Uncooked pasta will turn chalky and gummy in the slow cooker.
Made this even after reading the comments! I did add chicken broth, some oregano and extra cheese to lighten the tang of the dressing! My husband said it was good, but will not go into my meal rotation!
I used a different Italian dressing and it was really good and easy dinner, it’ll look water but let it cook longer add a bit more cheese it’ll thicken up.
This recipe is terrible. It stuck up my house so badly. I love Olive Garden dressing, but I’ll stick to putting it on salad only.
I made this but I used dry Italian mix instead of dressing, frozen chicken, and I did cheese tortellini. It was great!
Differently need to add the Oregano or Italian seasoning that are in the comments otherwise a little bland too me.
I tweaked this a little. I used half the bottle of dressing and mixed that with a cup of chicken broth. I seasoned the chicken with season salt pepper paprika and Italian seasoning. Then with the cream cheese I sliced that thin and put that on top so it would melt easier. turned out really delicious. Not much of a vinegar taste
This is very good but a pound of pasta is too much, it was dry. The flavor was very good though.
My whole family LOVES this dish!! I have found that it works the best if you soften/melt the cream cheese and whisk it together with the italian dressing before you put it into the crock pot. It turns out lumpy otherwise. I also always add some half and half at the end to make it a bit more creamy/saucy.
Im sorry but this was horrible. I never make comments on anything I make from Pinterest but I would hope that someone would read this and not waste your time or money.. i should have known that a whole bottle of Italian dressing and chicken would not equal a tasteful recipe.. if you make it i added shredded cheddar cheese, sour cream and hot pepper flakes to dose the overwhelming Italian dressing.. or just delete this recipe
Try using only 1 cup of dressing
So glad I read this. I took a taste and it was so strong. Came to comments to see if anyone had the same issue. I added about 1/4c sour cream 1/2c shredded mozzarella and red pepper flakes to taste. It was so good after that.
God help me…wasn’t paying attention at the grocery store….doubling the recipe…so I used two dressings .. one was thr signature creamy italian and the other was ranch……hope this is edible.
Made this tonight for the first time – I used medium shells intead of penne – it was amazing! Definitely a keeper recipe!