This slow-cooker Olive Garden Chicken Pasta is a fantastic copycat recipe that's even better than going out to eat! Everything comes together in the crock pot for a super simple and comforting dinner that the whole family is guaranteed to love.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.
If you need a super easy dinner with restaurant-quality flavors, this chicken pasta is the way to go. Even better than the classic Olive Garden dish, this pasta is fantastically creamy and packed with savory flavors, thanks to salad dressing!
Why this Recipe Works
Next time you find yourself craving a hearty, nostalgic meal, this Olive Garden chicken pasta is a fantastic solution! Everything comes together in the slow cooker for a super easy dinner that cooks all day and is ready to serve in the evening.
Great for serving a crowd, this incredible pasta dish is filling and goes a long way. It's also great for meal prepping or if you want leftovers for lunch throughout the week!
If you love this dish, you should also try my Slow Cooker Chicken and Dumplings or this Slow Cooker Lemon Pepper Chicken.
Ingredients Needed
- Chicken: I like to use boneless skinless chicken breasts, but you could also use chicken thighs if you prefer.
- Italian Dressing: The Olive Garden dressing is the perfect choice, but any Italian dressing will work fine.
- Seasonings: A combination of garlic powder, onion powder, and black pepper gives your chicken pasta lots of savory flavor.
- Block of Cream Cheese
- Heavy Cream: Helps make your pasta super creamy and rich.
- Penne: You can use another kind of shortcut pasta if you prefer, but penne is the most authentic option.
How to Make This Olive Garden Chicken Pasta
- Step 1: In the bottom of the slow cooker, combine the full bottle of dressing with the seasonings.
- Step 2: Add the chicken and mix well so its coated in the dressing.
- Step 3: Cover the slow cooker and cook the chicken for 2 to 3 hours on high or 5 to 6 hours on low, then remove the chicken and shred with two forks.
- Step 4: Return shredded chicken to the slow cooker and turn to low heat.
- Step 5: Add the cream cheese and heavy cream.
- Step 6: Mix well until everything has melted and combined.
- Step 7: In a separate pot on the stovetop, cook the penne pasta until it's al dente, then drain and add cooked pasta to the slow cooker.
- Step 8: Sprinkle Parmesan cheese on top of the chicken mixture and serve!
Recipe Tips
- Save some of the pasta water and mix a splash of it into the sauce to help thicken.
- Allow the cream cheese to sit at room temperature and soften to make it easier to mix.
- Chicken is done cooking when it reaches an internal temperature of 165. Use a meat thermometer to check that each piece is fully cooked before shredding.
- If you don't want to use penne, fettuccine pasta is also a good choice, but really any kind of pasta will work!
- Allow leftover pasta to cool and then transfer to an airtight container. Keep in the fridge for 3 days or so. I don't recommend freezing since there's so much dairy in this chicken pasta.
- To reheat, you can microwave individual portions or heat in a pot over the stove at medium heat. You may need to add some milk or heavy cream as the pasta will absorb the sauce as it sits.
Recipe FAQ's
Yes, as long as you fully cook it, it's perfectly safe to put raw chicken in the crock pot.
This recipe doesn't actually cook the pasta in the slow cooker, so be sure to cook it to al dente and add it right at the end to prevent it from getting soft or mushy. You may have also overcooked it in the pasta water, so keep a close eye on it.
Make sure to follow me on Facebook, Instagram, and Pinterest for all my latest recipes!
Slow Cooker Olive Garden Chicken Pasta
Equipment
Ingredients
- 2 lbs chicken boneless skinless (approximately four whole pieces)
- 1 bottle Olive Garden Italian Salad Dressing 16oz
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 8 oz cream cheese softened and cut into ½” cubes
- ¼ cup heavy cream if desired, to make it extra creamy
- 16 oz penne pasta reserving some pasta water
Instructions
- Spray the insert of the slow cooker with non-stick spray.
- Then add the full bottle of Italian dressing, garlic powder, onion powder & black pepper. Using a whisk or mixing spoon, stir to combine.
- Place the chicken in the slow cooker, coating all sides with the sauce.
- Cover and cook for 2-3 hours on high (5-6 hours on low) until the chicken is cooked through and reaches 165 degrees internal temperature.
- Once the chicken is cooked, reduce the temperature to low and remove the chicken from the slow cooker, placing it on a cutting board or into a large bowl, allowing it to cool for 2-3 minutes. Using two heavy-duty forks, shred the chicken into bite-sized pieces and return it to the slow cooker. Mix with the sauce.
- Mix in the heavy cream and the cubed cream cheese into the shredded chicken, stirring to combine, and allow the cheese to melt and thicken the sauce. Cover and keep on low temperature for about 10 minutes.
- Cook the pasta in boiling salted water until al dente, approximately 8-9 minutes, based on package directions. *Before draining the cooked pasta, reserve ¼ to ½ cup of pasta water**.
- Drain the pasta and add it to the shredded chicken, using a heavy spoon to mix together. Top with the ⅓ cup of parmesan cheese and serve immediately.
- a. *Note* if the cream sauce hasn’t been thickened yet, add a small amount of pasta water to help cream the pasta.
- Garnish with fresh chopped parsley, additional grated parmesan cheese, and some grated black pepper.
Notes
- The pasta will absorb the sauce the longer it sits, so reheat leftovers with a small amount of whole milk (a few tablespoons per serving) to help re-cream this recipe.
- Boneless, skinless chicken thighs work beautifully and add a slightly richer flavor. Adjust cooking time as they may cook faster.
- Penne or fettuccine are great options, but any pasta shape works. Cook the pasta separately and toss it with the sauce before serving.
Leave a Reply