Crock 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
