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.
Amber says
I cant believe this has so many high reviews because it’s pretty gross, not gonna lie. It’s very greasy and almost has like a sour taste. Definitely not making this one again.
Jacquie says
My kids really enjoyed this but after a few spoonfuls I quickly realized that this packed too much salt. I also thought it was too greasy. Going to try the suggestions in the comments if ever I make it by again. Definitely packs tons of flavor!
Kisha Bundridge says
I have made this dish several times and it is always a crowd pleaser.
So easy to make!
This time I am out of penne pasta and will use rotini instead- wish me luck!
Mindi Clark says
Awesome recipe.
Kara Blanchard says
So this is a VERY in-your-face punch of tangy Italian dressing flavor, we have 4 picky teenagers with boring food palates lol so when this is pretty close to done in the crockpot, we add 1/2 a jar of marinara (I prefer Bertolli’s Tomato & Basil or Bertolli’s Olive Oil & Garlic – soooo yummy) to the crockpot and stir it up before putting the al dente noodles in.
This dish is also tasty the next day cold or heated up! Cold is like a pasta salad. Really yummy.
Jim says
Can you do this in an insta pot?
Sarah Olson says
Here is an instant pot version: https://www.365daysofcrockpot.com/instant-pot-olive-garden-chicken-pasta/
Jeff Stanley says
I have made this dish about times now. The first two times, it came out a little greasy, with lots of oil. IT was still very tasty so I made some adjustments to fix the oiliness and add some additional flavor and protein. 1. I only used 1/3 of the Olive Garden dressing. To compensate, I added a package of dried Italian dressing, 1/2 cup of vinegar, and 1/2 cup of water. 2. I used 1/2 cup of parmesan cheese at first and after cooking is finished. 3. I added a full can of drained black beans. 4. I added several good-sized pinches of Red Pepper Flakes.
Stephanie says
Great dinner! Will make again especially during one of our family gatherings. Very tasty. I made mine with frozen chicken breasts and it turned out yummy!! Thanks for the recipe!
Linda says
Unbelievably good, easy and well received Thanks for a great dinner.
Jami says
It doesn’t say this, but make sure you soften the cream cheese first (just sit on counter for a couple of hours) and I used 8oz of dressing and 8 oz of low sodium chicken broth and it turned out great!
JC Callahan says
This turned out fantastic! I never thought I’d find the Olive Garden salad dressing in the supermarket…but it was right there. Very tasty meal….couldn’t be easier…takes literally a few minutes to put everything in the slow cooker and then you are free until dinner is ready. Love this recipe! Thank you so much!!!
Kara Blanchard says
You can also find it on Amazon.com – there’s plenty for sale on there, I ordered 6 2-packs so I won’t run out til the apocalypse!!
Dee says
Can this be made with frozen chicken breasts?
Sarah Olson says
No, I always thaw first.
Anonymous says
My chicken breast were frozen turned out awesome
Denise Daley says
We add a 1/4 cup Alfredo sauce to it and gives it a smoother flavor!