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.
The dressing is overpowering. I will never make this again.
Making this for the second time. Is a crowd pleaser!
4th time making this. It’s awesome.
What an awesome dish loved it!
This was delicious!
I brought leftovers to work and friends loved it! So easy. Thanks for sharing
One of my family favorites. I add a cup of half n half or heavy cream. I also cook my noodles in chicken broth and add a cup of the broth to the mixture. I definitely agree that with just the dressing alone it can be bitter. LOTS of pepper makes it good!!
Sorry, this was just awful. This recipe really needs to come down from the internet and just go away! Tried adding some chicken broth instead of all the salad dressing and added a bit more cream cheese based on prior reviews. I think one person nailed it when they said it tasted like tuna noodle casserole. Terrible flavor and consistency.
@jclark I completley agree. I love alfredo and this one was to gross for me to eat a bowl of it. Disgusting. But thats just my opinion as my fiance lked it but i will never be making it again. I think since i have my own taste i will just be making my own take on alfredo sauce.
Mine was amazing… used half dressing half chicken broth.. my family ate it up
ABSOLUTELY AWWWFFFFUL! I am truly questioning the great ratings of this recipe because, after high hopes while making this dish, I would be flabbergasted that ANYone could honestly think this tasted good! The salad dressing gave it a very powerful tangy taste to it that just doesn’t jibe well with a creamy chicken recipe. My sister heard us talking about it and said she wished she had known we were making it because she would have saved us the money & effort. This one ended up in my backyard for the opossums and coyotes to eat!
Your stupid! And you wouldnt know a Great! Recipe if it hit you in cock sucker!
100%! Wish I would have read this before I made it. Would have saved me from making it. So bitter!
Really wish I didn’t waste all the ingredients. While it was easy to make, this recipe is EXTREMELY salty. I wish I looked at all the ingredient ratios first because one serving is your salt for the ENTIRE DAY. While it is edible, trying to figure out a good way to fix the leftovers. Going to try the suggest no salt chicken broth someone else suggested.
This wasn’t good. The commenter who said the dressing was overpowering was 100% correct. And it really tasted off mixed with cream cheese. Almost gave it a sour taste. Couldn’t even finish a serving of it. Kind of upset I wasted a bottle of salad dressing on this, thankfully kept the plain pasta separate (didn’t mix in according to directions). It’ll be going in the trash 🙁