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Slow Cooker Olive Garden Chicken Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 68 reviews
  • Author: Paula
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American Italian

Description

This Slow Cooker Olive Garden Chicken Pasta is a creamy, flavorful dish inspired by the classic Olive Garden Italian dressing flavor. Tender chicken breasts slow-cooked with Italian dressing, parmesan, and cream cheese create a rich sauce that pairs perfectly with penne pasta for an easy, comforting meal.


Ingredients

Units Scale

Chicken and Sauce

  • 1.5 lbs boneless skinless chicken breast (1.5-2 pounds works fine)
  • 16 oz Olive Garden Italian dressing (or any Italian dressing you like; choose lower sodium if desired)
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp black pepper
  • 8 oz cream cheese

Pasta

  • 16 oz penne pasta, cooked according to package directions and drained well
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Prepare the slow cooker: Add the chicken breasts to the slow cooker base, making sure they are evenly spaced.
  2. Add dressing and seasonings: Pour the Olive Garden Italian dressing over the chicken breasts. Sprinkle the 1/4 cup grated Parmesan cheese and 1/4 teaspoon black pepper evenly on top.
  3. Add cream cheese: Place the cream cheese on top of the chicken and other ingredients without mixing it in yet.
  4. Cook the chicken: Cover the slow cooker with its lid and cook on HIGH for 4 hours or on LOW for 5-6 hours, until the chicken is fully cooked and tender.
  5. Cook the pasta: About 10-15 minutes before the slow cooker time is complete, bring a pot of water to boil on the stovetop and cook the penne pasta according to package instructions. Drain the cooked pasta well.
  6. Shred the chicken: Once the slow cooking is done, use two forks to shred the chicken breasts directly in the slow cooker, mixing it into the sauce to combine well with the cream cheese and dressing mixture.
  7. Combine pasta and serve: Add the drained penne pasta to the shredded chicken and sauce. Stir well to coat the pasta evenly. Sprinkle the remaining 1/4 cup Parmesan cheese on top, then serve immediately and enjoy!

Notes

  • For a lower sodium option, choose a low sodium Italian dressing.
  • You can use rotini or rigatoni pasta instead of penne for variation.
  • If you prefer a richer sauce, add an extra 2 ounces of cream cheese.
  • Make sure to shred the chicken after cooking for best texture and flavor absorption.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the microwave or stovetop.

Nutrition

  • Serving Size: 1 serving (about 1/8 of recipe)
  • Calories: 420
  • Sugar: 4g
  • Sodium: 720mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 34g
  • Cholesterol: 85mg