This Crockpot Olive Garden Chicken Pasta is a creamy, comforting dish packed with zesty Italian flavors. Slow-cooked chicken breasts become incredibly tender, soaking up the rich and tangy Olive Garden dressing. Combined with cream cheese, Parmesan, and perfectly cooked pasta, this dish is a delicious, hands-off meal that’s perfect for busy nights.
Why I Love This Recipe
Effortless Cooking – The slow cooker does most of the work, making it perfect for busy days.
Incredibly Flavorful – The Olive Garden dressing adds a delicious zesty kick.
Ultra Creamy – The combination of cream cheese and Parmesan creates a rich, velvety sauce.
Family-Friendly – A crowd-pleasing meal that both kids and adults will love.
Perfect for Meal Prep – It stores and reheats well for easy leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs boneless, skinless chicken breasts
16 oz Olive Garden Italian dressing
8 oz cream cheese, softened
1 teaspoon garlic powder
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
12 oz penne or rotini pasta
1/2 cup reserved pasta water
1/4 cup chopped fresh parsley (for garnish)
Directions
Place the chicken breasts in the crockpot.
Pour the Olive Garden Italian dressing over the chicken.
Add the cream cheese, Parmesan cheese, garlic powder, onion powder, black pepper, and red pepper flakes (if using).
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreddable.
Shred the chicken using two forks and mix it well with the sauce.
Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
Add the cooked pasta and reserved pasta water to the crockpot, stirring to coat everything in the creamy sauce.
Let it sit on WARM for 5-10 minutes to allow the flavors to meld.
Garnish with fresh parsley before serving.
Servings and Timing
Servings: 6
Prep Time: 5 minutes
Cooking Time: 4 hours
Total Time: 4 hours 5 minutes
Calories per serving: 520 kcal
Variations
Spicy Kick – Add extra red pepper flakes or a dash of hot sauce for heat.
Veggie Boost – Stir in spinach, sun-dried tomatoes, or mushrooms for extra flavor.
Different Pasta – Swap penne or rotini with fettuccine or bowtie pasta.
Protein Swap – Try using boneless chicken thighs for a richer flavor.
Lighter Version – Use reduced-fat cream cheese and a light Italian dressing.
Storage/Reheating
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating: Warm in the microwave in 30-second intervals, stirring in between. Add a splash of milk or broth if the sauce thickens too much.
Related Recipes:
- Copycat Olive Garden Alfredo Sauce
- Better Than Olive Garden Chicken Gnocchi Soup
- Olive Garden Chicken Gnocchi Soup
FAQs
How can I make this dish even creamier?
Adding a splash of heavy cream or extra cream cheese at the end can make the sauce even richer.
Can I use a different salad dressing?
Yes! If you don’t have Olive Garden Italian dressing, use any creamy Italian dressing or even a homemade version.
What’s the best way to shred the chicken?
Using two forks is the easiest method, but for a faster option, use a hand mixer on low speed.
Can I cook the pasta in the crockpot?
It’s best to cook pasta separately and add it at the end to prevent it from becoming mushy.
What should I serve with this dish?
A fresh side salad, garlic bread, or roasted vegetables make great side dishes.
Conclusion
This Crockpot Olive Garden Chicken Pasta is the perfect combination of creamy, cheesy, and zesty flavors. It’s a set-it-and-forget-it meal that delivers restaurant-quality taste with minimal effort. Whether serving it for a weeknight dinner or meal prepping for the week, this dish is sure to become a favorite.
📖 Recipe:
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Crockpot Olive Garden Chicken Pasta
- Total Time: 4 hours 5 minutes
- Yield: 6 servings
Description
This Crockpot Olive Garden Chicken Pasta is a creamy, comforting dish packed with zesty Italian flavors. Slow-cooked chicken breasts absorb the rich Olive Garden dressing, blending with cream cheese and Parmesan for a velvety sauce. Tossed with perfectly cooked pasta, this easy slow-cooker meal is perfect for busy nights and meal prep!
Ingredients
2 lbs boneless, skinless chicken breasts
16 oz Olive Garden Italian dressing
8 oz cream cheese, softened
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
12 oz penne or rotini pasta
1/2 cup reserved pasta water
1/4 cup chopped fresh parsley (for garnish)
Instructions
- Place the chicken breasts in the crockpot.
- Pour the Olive Garden Italian dressing over the chicken.
- Add cream cheese, Parmesan, garlic powder, onion powder, black pepper, and red pepper flakes (if using).
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreddable.
- Shred the chicken using two forks and mix it well with the sauce.
- Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- Add the cooked pasta and reserved pasta water to the crockpot, stirring to coat everything in the creamy sauce.
- Let it sit on WARM for 5-10 minutes to allow the flavors to meld.
- Garnish with fresh parsley before serving.
Notes
Make it creamier: Add a splash of heavy cream or extra cream cheese.
Spice it up: Extra red pepper flakes or hot sauce give it heat.
Add veggies: Stir in spinach, sun-dried tomatoes, or mushrooms.
Protein swap: Use boneless chicken thighs for a richer flavor.
Best sides: Serve with garlic bread, salad, or roasted veggies.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 6 servings
- Calories: 520 kcal
