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This Olive Garden Chicken Pasta is one of the easiest slow cooker dinners you’ll ever make! Tender shredded chicken is cooked low and slow in Olive Garden Italian Dressing, cream cheese, Parmesan cheese, and sun-dried tomatoes before being tossed with perfectly cooked penne pasta for a rich, creamy dinner the whole family will love.
If you’re looking for an easy weeknight dinner that practically cooks itself, this copycat Olive Garden Chicken Pasta is always a winner. The slow cooker does all the work while the chicken becomes incredibly tender and the creamy Parmesan sauce develops amazing flavor. It’s the perfect comfort food for busy nights, family dinners, or whenever you’re craving a hearty pasta recipe.
It’s safe to say this Slow Cooker Olive Garden Chicken Pasta is a new dinner-time favorite! I like how easy it is to make and this is a dish that everyone asked for often. Serve with our copy-cat Olive Garden salad and breadsticks and skip the extra cost and wait times at the restaurant!
Featured Comment
My family really enjoyed this . It was the quickest yet most savory dish! It will be in the regular rotation since crockpot meals are the go to with sports 7 days a week. Thanks so much for sharing 🙂
Why You’ll Love This Olive Garden Chicken Pasta
- The Slow Cooker Does All The Work. Just add the ingredients to your slow cooker and let it cook until the chicken is perfectly tender.
- Rich, Creamy Sauce. The combination of cream cheese, Parmesan, and Olive Garden Italian Dressing creates an incredibly creamy sauce that coats every bite of pasta.
- Great For Busy Weeknights. With just a few minutes of prep, dinner is practically ready by the time everyone gets home.
- Perfect Comfort Food. Tender chicken, creamy sauce, and pasta are always a winning combination.
Recipe Ingredients
This Olive Garden chicken pasta uses simple ingredients that combine to create amazing flavor (the exact measurements and full recipe instructions are below in the printable recipe card).
- Chicken Breasts – Boneless, skinless chicken breasts become incredibly tender after slow cooking.
- Olive Garden Italian Dressing – The signature ingredient that gives this recipe its tangy, herb-filled flavor.
- Cream Cheese – Creates a rich, creamy sauce that’s silky and smooth.
- Parmesan Cheese – Adds salty, savory flavor and helps thicken the sauce.
- Sun-Dried Tomatoes – These add a burst of concentrated tomato flavor that complements the creamy sauce beautifully.
- Fresh Basil – A handful of fresh basil brightens the finished pasta with fresh Italian flavor.
- Penne Pasta – Penne holds the creamy sauce perfectly, but rotini, rigatoni, or ziti also work well.
How to Make Slow Cooker Olive Garden Chicken Pasta
One of the best things about this creamy chicken pasta recipe is that the slow cooker does almost all of the work. Simply add the ingredients, let everything cook until tender, then stir in the cooked pasta.
- Dump Everything Into The Slow Cooker. Place the chicken into the slow cooker and top with the Italian dressing, Parmesan cheese, sun-dried tomatoes, and cream cheese.
- Slow Cook. Cook until the chicken is tender and easily shreds with two forks.
- Shred the chicken directly into the creamy sauce and stir until everything is well combined.
- Add The Pasta. Cook the pasta according to package directions, then stir it into the sauce along with the fresh basil and remaining Parmesan cheese.
Tips For The Best Olive Garden Chicken Pasta
Don’t Overcook The Pasta. Cook the pasta just until al dente so it doesn’t become too soft after being mixed into the sauce.
Shred The Chicken In The Slow Cooker. Mixing the shredded chicken directly into the sauce allows it to absorb even more flavor.
Use Fresh Parmesan If Possible. Freshly grated Parmesan melts more smoothly into the sauce than pre-shredded varieties.
Stir Well Before Serving. After adding the pasta, stir everything thoroughly so every piece is coated in the creamy sauce.
Can I Make This Without A Slow Cooker? Yes! You can simmer the chicken on the stovetop or bake it until cooked through before shredding and combining it with the sauce.
Easy Variations
- Use Chicken Thighs. Boneless, skinless chicken thighs make an excellent substitute and stay incredibly juicy.
- Add Vegetables. Spinach, broccoli, mushrooms, peas or roasted red peppers.
- Change The Pasta. Instead of penne, use Rotini, bowtie pasta, ziti or cavatappi.
- Make It Spicy. Add crushed red pepper flakes or a pinch of cayenne for a little heat.
Serving and Storing
- Serving. This creamy pasta pairs perfectly with garlic bread, Caesar salad, roasted asparagus or green beans. It’s also delicious with homemade sourdough bread for soaking up every bit of the creamy sauce.
- Make-ahead. The chicken and sauce can be prepared ahead of time and stored separately from the pasta. When you’re ready to serve, simply cook fresh pasta and stir everything together for the best texture.
- Storing. Store leftovers in the fridge using an airtight container for up to 4 days.
- Freezer. Freeze the chicken and sauce (without the pasta) for up to 3 months. Cook fresh pasta when reheating for the best results.
- Reheating. Warm gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen the sauce.
Add as Google Trusted SourceOlive Garden Chicken Pasta
Equipment
Ingredients
- 2 pounds boneless skinless chicken breast
- 16 ounces Olive Garden Italian Dressing
- 1/2 cup grated parmesan cheese, divided
- 2 Tablespoons sun dried tomatoes, chopped
- 8 ounces cream cheese
- 4-5 basil leaves, torn
- 1 pound penne pasta
Instructions
- Place the chicken breast in a large slow cooker and pour the whole bottle of Olive Garden dressing over the chicken.
- Sprinkle 1/4 cup of the grated Parmesan over the chicken and dressing along with the chopped sun dried tomatoes. Place the block of cream cheese on top.
- Cover the slow cooker with the lid and cook on low for 5-6 hours or on high for 4 hours until the chicken is cooked through and fork-tender.
- Cook the penne according to the package directions. Drain and set aside.
- Shred the chicken with two forks. Add the torn basil, the remaining 1/4 cup of Parmesan cheese, and the cooked penne; stir well.
- Serve the pasta immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Trying out this recipe today! I’ve been looking for quick recipes to make with a baby on my hip, loved how easy it was to put together !
Thank you Kenzie!
I have made this more than once my husband and I love it! I’m making it again today thank you for this recipe fyi we like a little spice I added a little pepper flakes
Thanks Denise!
Which version of this recipe do you recommend for a party of 17? Should I double or triple it?
Hi Kaylee. I think it all depends on what else you are serving with it and if you want to have enough for seconds. Doubling would probably be fine if you are serving other things with the pasta or have several children eating, etc. If not and you want enough for seconds I would triple the recipe.
Can this be frozen after cooking?
This pasta will freeze well in an airtight container for up to a month.
Was so excited to try this but it really was not what I expected, we did eat it but I probably will not fix it again. Just our taste buds aren’t the same as all.
This recipe is only ‘meh’, not the worst not the best. Easy? Most definitely but not really to our taste.
My Grandsons ask for this when they stay I also had chopped Broccoli and mushrooms to give them more veggies
Thanks Polly!
My chicken was partially frozen when I put it in the crockpot so I added another hour to the cook time on low. It shredded up fine but once I added the pasta, it looks a little dry. What could I add to give it more moisture?
Hi Lillian. The cook time may have dried it out some. Depending on the amount of chicken used and time cooked, you could add a little water before adding the pasta.
Made a double batch, followed the recipe to a T!
It came out ok, edible, but too tangy. Willing to make again, but going to add another block of cream cheese. I cubed the cream cheese, it breaks down easier, although it still required some stirring throughout cooking time. That OG dressing is no joke, I don’t know if “sour” is appropriate to describe it, but it threw off the taste a bit. I will update my rating if the extra cream cheese helps or hinders.
I know what you mean I think it’s the OG brand we used a different Italian dressing last night and it was much better. I also don’t like Cilantro, not sure if you have that issue too. Kids loved it both ways
Maybe try the Light OG Italian dressing. We did that and doubled the cream cheese. Turned out better!
Making this now!!! Quick question – should the cream cheese be almost gritty? Its not melting in when I stir it all together?
Hi Shellee. The texture should be creamy not gritty. Certain brands may have tendency to do that.
I will be expanding this recipe to feed 10 for lunch next Thursday. Thanks for the recipe
You’re welcome Norma! Hope the lunch goes well.