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.
First time, tasted too heavy of the OG salad dressing. Second time (much better) cut the salad dressing in half (8 oz.) and added 8 oz. chicken broth. Much improved flavor!
Salty as the Dead Sea
This recipe is SO SALTY! The dressing over powers the taste of everything and I actually like OG’s Italian dressing. Maybe I should try adding cream to it even though I added cream cheese & parm. I’m hoping my kids will eat this but I doubt it. Maybe if the salt wasn’t so strong, it would work.
I made exactly as written. I won’t be making this again. Me, my husband, and our kids didn’t enjoy this. Something about the after taste and I feel like the dressing was a bit over powering. Needless to say no one ate and the dish went in the trash. It’s 8pm at night and we ended up ordering from the local carry out. 🙁
Made this tonight for my wife and her mom, they seemed to have really liked
I would cut back on the dressing, it was overwhelming and add peas for some veggies.
So salty and overpowering dress taste. Won’t make again.
It’s an awesome recipe. I’ve made it several times and it’s a hit each time. I use Rotini pasta instead so it soaks up more of the sauce and the crevices hold so much more. I also have started using the 24oz bottle to have a little more sauce. Enjoy!
This was really good. My husband doesn’t usually eat this type of food, but he tried it and said it was good. I did add a little bit more Parmesan.
I made this and i didn’t expect it to be this delicious!!!!!! It was absolutely amazing and the best part was it was so easy! The only I did different was put 1/2 cup of Parmesan!!!! Was outstanding! I used asparagus the first time and pasta the second.