Introduction
Slow Cooker Olive Garden Chicken Pasta is one of those magical recipes that feels restaurant-quality but takes almost no effort at home. Inspired by the famous flavors of Olive Garden, this crockpot meal combines tender shredded chicken, creamy sauce, and perfectly cooked pasta into a comforting dish the whole family loves.
What makes this recipe so popular is its simplicity. With just a handful of ingredients and a slow cooker doing all the work, you can enjoy a rich, creamy pasta dinner without standing over the stove. It’s ideal for busy weeknights, lazy weekends, meal prep, or feeding a crowd. The slow cooking process allows the chicken to soak up the tangy Italian dressing and creamy cheese, creating deep flavor with minimal effort.
If you’re looking for a foolproof, crowd-pleasing recipe that tastes like it came straight from a restaurant kitchen, this Slow Cooker Olive Garden Chicken Pasta is exactly what you need.
Ingredients
2 pounds boneless, skinless chicken breasts
1 bottle (16 oz) Olive Garden Italian Dressing
8 ounces cream cheese, softened
½ cup grated Parmesan cheese
2 cups heavy cream (or half-and-half for lighter option)
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)
16 ounces pasta (penne, rotini, or fettuccine work best)
Optional garnish: chopped parsley or extra Parmesan
Preparation
Step 1:
Place the chicken breasts in the bottom of the slow cooker in a single layer.
Step 2:
Pour the Olive Garden Italian dressing evenly over the chicken, ensuring all pieces are well coated.
Step 3:
Add the softened cream cheese, heavy cream, Parmesan cheese, garlic, Italian seasoning, salt, and black pepper directly into the slow cooker.
Step 4:
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
Step 5:
Remove the chicken, shred it using two forks, then return it to the slow cooker. Cook pasta separately according to package instructions, drain, and stir into the sauce just before serving.
Variations
Protein Swap: Use boneless chicken thighs for extra juiciness.
Lighter Version: Replace heavy cream with half-and-half or evaporated milk.
Cheese Boost: Add shredded mozzarella for extra creaminess.
Veggie Add-Ins: Stir in spinach, mushrooms, or sun-dried tomatoes at the end.
Spicy Kick: Add red pepper flakes or a dash of cayenne pepper.
Cooking Note
Always cook the pasta separately to prevent it from becoming mushy in the slow cooker. Adding it at the end keeps the texture perfect while allowing it to soak up the creamy sauce.
Serving Suggestions
Serve with warm garlic bread or breadsticks
Pair with a crisp Caesar salad
Top with extra Parmesan and fresh parsley
Serve alongside roasted vegetables for a balanced meal
Tips
Use room-temperature cream cheese to ensure a smooth sauce
Avoid lifting the slow cooker lid during cooking to retain heat
Shred the chicken finely for better sauce absorption
Salt lightly at first since Italian dressing already contains sodium
Prep Time:
10 minutes
Cooking Time:
5–6 hours (LOW)
Total Time:
Approximately 6 hours 10 minutes
Nutritional Information (per serving, approximate)
Calories: 620
Protein: 38g
Sodium: 980mg
FAQs
Can I use frozen chicken?
Yes, but for best texture and safety, thaw chicken before adding it to the slow cooker.
Can this be made ahead of time?
Absolutely. Store in the refrigerator for up to 3 days and reheat gently.
What pasta works best?
Short pasta like penne or rotini holds the sauce well, but fettuccine also works.
Can I freeze this recipe?
Freeze the chicken and sauce only. Add freshly cooked pasta after reheating.
Is this recipe spicy?
No, it’s mild and creamy, but you can add spice if desired.
Conclusion
Slow Cooker Olive Garden Chicken Pasta is the ultimate comfort food—creamy, flavorful, and unbelievably easy to make. With minimal prep and maximum flavor, it’s the kind of recipe you’ll come back to again and again. Whether you’re cooking for your family or meal-prepping for the week, this crockpot classic delivers restaurant-style results right from your kitchen.
Print
Slow Cooker Olive Garden Chicken Pasta
Ingredients
-
2 pounds boneless, skinless chicken breasts
-
1 bottle (16 oz) Olive Garden Italian Dressing
-
8 ounces cream cheese, softened
-
½ cup grated Parmesan cheese
-
2 cups heavy cream (or half-and-half for lighter option)
-
3 cloves garlic, minced
-
1 teaspoon Italian seasoning
-
½ teaspoon black pepper
-
½ teaspoon salt (adjust to taste)
-
16 ounces pasta (penne, rotini, or fettuccine work best)
-
Optional garnish: chopped parsley or extra Parmesan
Instructions
Place the chicken breasts in the bottom of the slow cooker in a single layer.
Pour the Olive Garden Italian dressing evenly over the chicken, ensuring all pieces are well coated.
Add the softened cream cheese, heavy cream, Parmesan cheese, garlic, Italian seasoning, salt, and black pepper directly into the slow cooker.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
Remove the chicken, shred it using two forks, then return it to the slow cooker. Cook pasta separately according to package instructions, drain, and stir into the sauce just before serving.
Notes
Always cook the pasta separately to prevent it from becoming mushy in the slow cooker. Adding it at the end keeps the texture perfect while allowing it to soak up the creamy sauce.