This dish brings the flavors of Olive Garden straight to your kitchen without the hassle of dining out. It’s incredibly simple to prepare—just toss everything in the slow cooker and let it work its magic. The result is a creamy, flavorful chicken pasta that tastes gourmet but requires minimal effort. It’s also easy to customize with different pasta shapes or vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless skinless chicken breasts
Olive Garden Italian dressing (or any zesty Italian dressing)
Cream cheese
Grated Parmesan cheese
Garlic powder
Black pepper
Pasta (such as penne, rotini, or fettuccine)
Chopped fresh parsley (optional, for garnish)
Directions
Place chicken breasts in the bottom of a slow cooker.
Pour the Italian dressing over the chicken.
Sprinkle in the garlic powder and black pepper.
Add the cream cheese and Parmesan cheese on top.
Cover and cook on low for 6–8 hours or high for 4 hours, until the chicken is fully cooked and tender.
Once cooked, shred the chicken with two forks and stir everything together until well combined and creamy.
Meanwhile, cook the pasta according to package instructions. Drain and set aside.
Add the cooked pasta to the slow cooker and toss to coat in the sauce.
Serve warm, garnished with parsley if desired.
Servings and timing
This recipe serves approximately 6 people. The total time required is about 6–8 hours on low (or 4 hours on high), plus 15–20 minutes to cook the pasta separately.
Variations
Spicy Kick: Add crushed red pepper flakes or use a spicy Italian dressing.
Veggie Add-Ins: Stir in spinach, sun-dried tomatoes, or steamed broccoli for extra nutrition.
Cheese Boost: Add mozzarella or provolone for extra cheesiness.
Lighter Version: Use reduced-fat cream cheese and less Parmesan to lighten it up.
Pasta Swap: Use whole wheat or gluten-free pasta to suit dietary needs.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave for 1–2 minutes, stirring halfway through. If the sauce thickens too much in the fridge, stir in a splash of milk or broth when reheating to bring back the creamy texture.
This dish can also be frozen. Place cooled pasta in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat as above.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and may even be more tender and flavorful.
Can I cook this on the stovetop?
While it’s designed for the slow cooker, you can simmer the chicken in a pot with the ingredients until tender, then shred and mix in the pasta.
Is the Olive Garden dressing necessary?
It adds authentic flavor, but any zesty Italian dressing can be substituted.
What kind of pasta works best?
Short pasta like penne or rotini holds the sauce well, but fettuccine or spaghetti also works.
Can I make this dish ahead of time?
Yes, prepare it in advance and store in the fridge. Reheat just before serving.
Can I use pre-cooked chicken?
Yes, stir in shredded cooked chicken during the last hour of slow cooking to heat through.
Is this recipe spicy?
No, it’s mild. Add chili flakes if you prefer a bit of heat.
Can I double the recipe?
Yes, just make sure your slow cooker can hold the larger quantity.
Do I have to shred the chicken?
Shredding helps mix the flavors evenly, but you can leave it whole or slice it if you prefer.
Can I make this without cream cheese?
Cream cheese is key to the creamy texture, but you can substitute with a dairy-free cream cheese or a homemade roux-based sauce if needed.
Conclusion
Olive Garden Chicken Pasta is the ultimate comfort food with its creamy texture, rich flavor, and ease of preparation. It’s a perfect slow cooker meal for feeding a hungry crowd or meal prepping for the week. Whether you’re craving restaurant-style pasta or just need a simple dinner idea, this recipe is sure to impress.
Olive Garden Chicken Pasta is a creamy, cheesy slow cooker dish featuring shredded chicken, Italian dressing, Parmesan, and cream cheese tossed with tender pasta. It’s rich, flavorful, and incredibly easy to make—perfect for cozy family dinners or meal prep.
Author:Catherine
Prep Time:10 minutes
Cook Time:6–8 hours (low) or 4 hours (high)
Total Time:6 hours 15 minutes
Yield:6 servings
Category:Main Dish
Method:Slow Cooker
Cuisine:American
Diet:Halal
Ingredients
2–3 boneless skinless chicken breasts
1 cup Olive Garden Italian dressing (or any zesty Italian dressing)
8 oz cream cheese (1 block)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon black pepper
12 oz pasta (penne, rotini, or fettuccine)
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Place chicken breasts in the bottom of a slow cooker.
Pour Italian dressing over the chicken, then sprinkle with garlic powder and black pepper.
Add the cream cheese and Parmesan cheese on top of the chicken.
Cover and cook on low for 6–8 hours or high for 4 hours, until chicken is cooked through and tender.
Shred the chicken with two forks and stir everything together until smooth and creamy.
Meanwhile, cook the pasta according to package directions. Drain and set aside.
Add the cooked pasta to the slow cooker and toss until well coated with the sauce.
Serve warm, garnished with fresh parsley if desired.
Notes
Use mozzarella or provolone for a cheesier variation.Stir in spinach, sun-dried tomatoes, or broccoli for added veggies.Add red pepper flakes for a spicy kick.Use reduced-fat cream cheese for a lighter version.Substitute gluten-free pasta as needed.
