Slow Cooker Olive Garden Chicken Pasta
1,838 CommentsUpdated Jan 18, 2026
This post may contain affiliate links. Please read our disclosure policy.
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
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Olive Garden Chicken Pasta
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.
Nope just don’t
I seasoned my chicken with salt, pepper, garlic powder and Italian seasoning.
I think the Italian dressing flavor was a bit over powering. But…. I still thought it tasted good.
I will make it again but with less Italian dressing and maybe diced chicken instead of it being shredded. I also added a can of diced tomatoes.
Roughly how much is a serving?
I don’t have that info, I apologize!
I made it for 3 adults and 1 kids and had enough leftovers to take to work for 2 days if that helps your question
Use a hand mixer to shred chicken, takes about 30 seconds & fluffs up the cream cheese just enough 🙂
My college son makes it at school and is a big hit.
Very good!
I usually don’t leave reviews but this was one of the worst recipes I have ever tried.
I should have known better based on the ingredients and the amount used for each.
It was excessively tangy and salty even with using less dressing and adding in some sour cream and extra cream cheese.
I’ve seen others say to add condensed cream soups but I’m not a fan unless I’m making one from scratch.
I will admit that I am a bit difficult to please but many of us who actually cook well can’t help but be that way. If you’re the type who enjoys “easy” meals that don’t require any actual skill or quality ingredients, then you will probably enjoy this.
I’m sure some will disagree with me but after reading the reviews, I can certainly attest that I am not alone in my thoughts on this one.
It’s probably best to continue not posting reviews, as this one is pretty rude.
You could have just said you didn’t like it. You must be a “SKILLED” chef and this recipe was beneath you.
first time my kids came back for seconds and actually ate the leftovers. it was great
If your culinary skills are as eloquent as your reviews, it’s hard to understand why you took the time to critique Sarah’s recipe. I am a trained chef and can confidently say that if you don’t have anything nice to say, best not to say it at all. Positivity breeds positivity, the same can be said for respectful online content and sharing one’s thoughts without tearing others down. Sarah, keep up the good work, you have a strong community who support you 😉
No need to be so rude! KAREN
“I will admit that I am a bit difficult to please” that’s all you had to say.
i thought it was very good try it again and use a dressing with lower sodium and enjoy
So basically what you’re saying, is that those of us who enjoyed it couldn’t possibly be a “good cook who used quality ingredients” as a norm??? You my friend are an extremely rude person. If you’re such a good cook who doesn’t enjoy an easy recipe, why are you here? Mine on…
Excellent Recipe!! I always season and sear my meat on the grill first and it makes all the flavor difference in the world!! I do that for all recipes! Try it!
I start out by cutting the chicken breasts into bite size pieces. I avoid the shredding step. This freezes wonderfully! I love this chicken recipe.
Add half of the Italian dressing, one can of chicken broth, one can of cream of chicken.
Hmm, that’s a great variation on an already tasty recipe! This I’ll give this a go as well. Thanks for the idea
Do you still add the cream cheese to these other ingredients mentioned as an alternative?