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.
TB says
The dressing was a little overpowering. Very salty. I’m thinking a combination of less dressing and something elseto knock down the salt would be better.
Dena says
My family loved this meal! The only thing I changed was only adding 1/2 of Italian dressing to cut the sodium. This is going on list to do often in our house. Thank you
san says
I followed the recipe exactly with one change: I sliced the 8 ounce block of cream cheese into thirds instead of leaving it in one big chunk. After 4 hours on High, the cream cheese never melted. It was soft but still in the chunks. I then stirred the cream cheese into the mixture, and it never broke down, just stayed in pieces. The cream cheese was not old; I purchased it the day before making this. It was full fat, not low fat. Why did this happen and what should I do? I haven’t tasted it yet.
Beth S. says
I used Walmart brand Creamy Caesar dressing and a half cup of onion dip because I didn’t have cream cheese. It was delicious! Not too salty (I’m not a fan of salt) instead it had a great vinegary tang. My husband loved it and so did I I served over angel hair pasta, next time I’m going to use a denser pasta like linguine, fettuccine or bowtie pasta. Serve with a garden salad or a tomato basil salad for a delicious meal.
Jared r says
Don’t know why people are complaining about the Italian dressing flavor in a recipe based around Olive Gardens Italian dressing lmao. If you wanted something different you should’ve chose a different recipe. This is a quick easy meal especially for college students or busy families. Easy to add your own twist and changes as well. Worth trying at least
Sarah says
Terrible. Won’t make it again. Nobody liked it. If you could just get rid of the Italian dressing it would be better
Pam says
Not good. The dressing makes it taste sour. I didn’t put all in either. I tried putting some cream in it and that helped some but I will not be making this again.
MB says
OMG it is so salty! If not for the salt it would be good,
Anonymous says
My kids loved it and it was so easy to put together!
Susan Hines says
This was not good at all. Too much Italian dressing.
Bre says
Try adding drained sun dried tomatoes. So good!
Sam W says
For those who don’t like the overpowering Italian dressing, I like to do half a bottle of the dressing and sub in a can of cream of chicken with herbs! Less salty and overpowering and more creamy.