Why You’ll Love This Recipe
This recipe is a dump-and-go crock pot favorite. Just a few minutes of prep and your slow cooker does the rest—making it ideal for days when you want something hearty and satisfying without hovering over the stove. The tangy dressing, creamy sauce, and juicy chicken create a rich and savory pasta that tastes like it came from your favorite restaurant. It’s a crowd-pleaser that reheats beautifully and makes great leftovers.
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 creamy Italian dressing)
- Cream cheese
- Grated Parmesan cheese
- Garlic powder
- Black pepper
- Pasta (penne, rotini, or your choice)
- Optional: chopped parsley or extra cheese for garnish
Directions
- Place chicken breasts in the bottom of your Crock Pot.
- Pour Olive Garden dressing over the chicken. Add cream cheese (cut into chunks), Parmesan, garlic powder, and black pepper.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and fully cooked.
- Remove the chicken and shred it using two forks, then return it to the Crock Pot and stir to combine with the sauce.
- Meanwhile, cook the pasta according to package directions. Drain and add to the Crock Pot, stirring to coat in the sauce.
- Serve warm, topped with more Parmesan and fresh parsley if desired.
Servings and timing
This recipe serves 6.
Prep time: 10 minutes
Cook time: 4–5 hours (low) or 2–3 hours (high)
Total time: About 4.5 hours (hands-off)
Variations
- Spicy Version: Add crushed red pepper flakes or a splash of hot sauce.
- Add Veggies: Stir in cooked spinach, peas, or roasted broccoli.
- Cheesy Upgrade: Mix in mozzarella or provolone for extra gooeyness.
- Use Thighs: Substitute boneless skinless chicken thighs for extra juicy meat.
- Make It a Bake: Transfer everything to a baking dish, top with cheese, and broil for 5 minutes for a crispy top.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or water to loosen the sauce. This dish also freezes well—store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat as directed.
FAQs
What kind of dressing should I use?
Olive Garden brand dressing is classic for this recipe, but any creamy Italian dressing works well.
Can I use frozen chicken?
Yes, but increase the cooking time by 1–2 hours and ensure the chicken reaches a safe internal temperature of 165°F.
What’s the best pasta for this recipe?
Short pasta like penne, rotini, or bowtie holds the creamy sauce well.
Can I use pre-cooked chicken?
Yes. Skip to step 4, warm the ingredients in the Crock Pot until the sauce is melted, then stir in shredded chicken.
Can I make it lighter?
Use reduced-fat cream cheese and less Parmesan, and consider adding steamed vegetables to bulk it up.
Is it gluten-free?
The sauce ingredients are typically gluten-free, but use certified gluten-free pasta and check the dressing label to be sure.
Can I use a different cheese?
Yes. Mozzarella, provolone, or an Italian cheese blend can work alongside or instead of Parmesan.
Does the sauce thicken?
Yes, once the cream cheese melts and combines with the dressing and Parmesan, it creates a thick, creamy sauce.
Can I double this recipe?
Absolutely—just make sure your Crock Pot has enough capacity. You may need to increase cook time slightly.
What can I serve with it?
A side salad, garlic bread, or steamed veggies make excellent accompaniments.
Conclusion
Crock Pot Olive Garden chicken pasta is an easy, creamy, and comforting dish that requires minimal effort and delivers maximum flavor. Whether you’re feeding a crowd or meal prepping for the week, this slow cooker favorite is a satisfying, restaurant-inspired meal that everyone will love. Just toss, cook, shred, and stir—dinner is served.
PrintCrock Pot Olive Garden Chicken Pasta
Crock Pot Olive Garden chicken pasta is a creamy, indulgent slow cooker dish made with tender shredded chicken, Olive Garden Italian dressing, Parmesan, and cream cheese, all tossed with pasta for a restaurant-quality meal with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours (low) or 2–3 hours (high)
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
- 2–3 boneless, skinless chicken breasts
- 1 cup Olive Garden Italian dressing (or other creamy Italian dressing)
- 8 oz cream cheese, cut into chunks
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 12 oz pasta (penne, rotini, or choice)
- Optional: chopped parsley or extra cheese for garnish
Instructions
- Place chicken breasts in the bottom of the Crock Pot.
- Pour Italian dressing over the chicken. Add cream cheese chunks, Parmesan, garlic powder, and black pepper.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is cooked through and tender.
- Remove chicken and shred it using two forks. Return shredded chicken to the Crock Pot and stir to combine with the sauce.
- While the chicken finishes cooking, cook pasta according to package instructions. Drain and set aside.
- Add cooked pasta to the Crock Pot and mix until evenly coated with sauce.
- Serve warm, topped with extra Parmesan and chopped parsley if desired.
Notes
- Use frozen chicken if needed, but increase cook time and ensure internal temperature reaches 165°F.
- Add steamed vegetables like broccoli or spinach for extra nutrition.
- This dish thickens as it cools—add a splash of milk or pasta water to loosen when reheating.
- Can be made ahead and freezes well for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 115mg
