Slow Cooker Olive Garden Chicken Pasta

The first time I made this, I went all in with pasta, garlic bread, and a side salad, and it was almost too rich. The second time, I served it over spaghetti squash for a lighter version, and it worked just as well!

So whether you want a carb-heavy comfort meal or a lighter twist, this recipe delivers.

Ingredients for Olive Garden Crockpot Chicken

What You’ll Need:

• 3-4 boneless, skinless chicken breasts (thawed, excess fat trimmed)
• 2 cups Olive Garden Italian Dressing (adjust to taste)
• 1/4 cup freshly shredded Parmesan cheese
• 1 (8 oz) block cream cheese, cut into cubes
• Black pepper, to taste
• Pasta of choice (Rotini, Penne, or even Gnocchi)

Pro Tip: After making this multiple times, I’ve found that freshly shredded parmesan melts into the sauce better than pre-packaged grated parmesan, which can have anti-caking agents that make it clump.

How to Make Olive Garden Chicken Pasta

Step 1: Prep Your Crock Pot

I always spray my slow cooker with non-stick spray before cooking creamy dishes like this. It makes clean-up way easier and ensures nothing sticks! You can also use a slow cooker liner if you want zero mess.

Step 2: Add Ingredients

Place the chicken breasts in the slow cooker. I prefer using slightly thicker chicken breasts because they shred beautifully without drying out.

Pour Olive Garden dressing over the chicken. This dressing can have varying tastes to people. Some readers find it more vinegary and want additional cream cheese to tone it (that step is below). I personally found that it mellows out during cooking and blends with no issues. This is one of those things you have to adjust to taste.

Sprinkle with parmesan cheese and black pepper. Tear the cream cheese into chunks and place it on top. I don’t bother mixing at this point—the slow cooker does the work.

Step 3: Cook Low & Slow

• LOW for 5-6 hours
• HIGH for 4 hours

The key to the best texture is cooking it low and slow—high heat can make the chicken tough if overcooked.

Step 4: Shred & Mix

Once the chicken is fork-tender, shred it directly in the slow cooker. I’ve tried pulling it out to shred, but keeping it in the sauce keeps everything juicy. Just grab a couple forks and pull apart in the crock pot.

Stir everything well so the cream cheese blends into the dressing and forms a thick, cheesy sauce. If your sauce looks too thick, add a splash of heavy whipping cream or chicken broth to loosen it up.

Step 5: Add Pasta (Optional)

You have two options for serving:

1. Stir cooked pasta directly into the slow cooker for a creamy, one-pot dish.
2. Serve the shredded chicken over pasta instead of mixing it in, which allows you to control the sauce-to-pasta ratio.

Best Pasta Options for This Dish

You do not have to use what we did. You can mix up how you serve this dish.

• Spiral Pasta – Spiral pasta (like Rotini Pasta) is the most commonly used
• Penne – I like penne for a thicker pasta that also grabs a lot of the dressing on the inside of the pasta, which makes it a more flavorful bite.
• Gnocchi – Gnocchi is really filling but is a delicious way to eat this slow cooker chicken.
• Spiralized spaghetti squash or zucchini – Pasta isn’t the only way to go! Serve over veggies too!

Tips for the Best Olive Garden Chicken Pasta

For a thicker sauce: Use full-fat cream cheese and freshly shredded parmesan.

For a thinner sauce: Add ½ cup chicken broth before cooking or stir in a little heavy whipping cream at the end.

My Mistake & How I Fixed It: The first time I made this, I used an entire 16 oz. bottle of dressing, and it was way too much—the flavor overpowered the dish. 2 cups is a much better balance and the recipe reflects that!

More Viral Recipes You’ll Love

If you love trying trendy recipes, check out these tested favorites: