Creamy Crockpot Olive Garden Chicken Pasta made with Italian dressing, parmesan, cream cheese, and juicy shredded chicken.

Let me tell you something. I wasn’t planning on falling in love with a pasta recipe on a Tuesday, but here we are.

this recipe

It all started when I found myself standing in the kitchen at 4:17 p.m., staring into the fridge with that familiar “what the heck is for dinner?” look on my face. You know the one. I had chicken, a bottle of Olive Garden dressing, and zero motivation. Enter the slow cooker.

This recipe? It saved the day. And the best part? My family (including the picky one who claims he “doesn’t like creamy sauces”) devoured it. No leftovers. Not a noodle in sight. So yes, this Crockpot Olive Garden Chicken Pasta is now on repeat in our house. And I’m not mad about it.

Why You’ll Love This Crockpot Olive Garden Chicken Pasta Recipe?

Alright, here’s the real magic behind this dish. First off, it’s so easy. Like, “dump and walk away” easy. And the flavor? Outrageously good for how little work you’re putting in. We’re talking creamy, cheesy, garlicky goodness with that signature tangy kick from Olive Garden’s Italian dressing. Plus, it’s family-friendly, reheats like a dream, and doubles beautifully for meal prep or potlucks.

Ingredient Notes:

Let’s break it down real quick. You’ve probably already got most of this stuff in your kitchen—or your brain’s already calculating how fast you can grab it at the store.

• Chicken breasts: Boneless, skinless—keep it simple. Thighs would work too if you want extra juiciness.

• Olive Garden Italian dressing: Yes, the bottled stuff. It’s the not-so-secret secret sauce here.

• Cream cheese: Go full-fat. Don’t skimp. That creamy texture? Yeah, it depends on this.

• Parmesan cheese: Grate it yourself if you can. Totally worth the flavor boost.

• Garlic: Four cloves. Don’t argue.

• Penne pasta: Or whatever pasta shape speaks to your carb-loving soul.

• Black pepper: Optional but makes everything pop.

How To Make Crockpot Olive Garden Chicken Pasta?

Grab your slow cooker, because dinner’s about to get ridiculously easy.

1. Start with the chicken
   Toss those chicken breasts right into your slow cooker. No need to sear. No fancy prep. Just… plop.

2. Mix up the flavor bomb
   In a bowl, stir together the Olive Garden dressing, 1/4 cup of that Parmesan, minced garlic, and a little pepper. Pour it over the chicken like you mean it.

3. Add the cream cheese
   Cube it up and drop it on top. It’s going to melt into the most luscious sauce.

4. Let it cook
   Cover and cook on high for 4 hours or low for 6 hours. No peeking. Let it do its thing.

5. Meanwhile, pasta time
   Boil your penne till it’s al dente. Drain it—but don’t forget to save a cup of that starchy pasta water. It’s gold for loosening up the sauce later.

6. Shred and mix
   Once the chicken’s fall-apart tender, grab two forks and shred it right in the slow cooker. Stir everything around until it’s coated in that creamy, cheesy dream.

7. Bring it together
   Stir in the cooked pasta. Add a splash (or more) of the reserved pasta water until it’s the perfect consistency. Not too thick, not too runny—just right.

8. Top with cheese & serve
   Sprinkle on that remaining Parmesan and serve it up warm. Prepare for silence at the table (because everyone’s busy eating).

Storage Options:

Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or broth if the sauce thickens too much. You can freeze it too, though the creaminess may shift a bit after thawing.

Variations and Substitutions:

• Swap the protein: Try rotisserie chicken (just shorten the cook time), turkey, or even shrimp (add at the end).

• Make it spicy: A little crushed red pepper or chopped jalapeño does wonders.

• Go gluten-free: Use GF pasta and double-check your dressing and cream cheese.

• Add veggies: Spinach, sun-dried tomatoes, or sautéed mushrooms = yum.

What to Serve with Crockpot Olive Garden Chicken Pasta?

• A crisp green salad with Italian dressing (because balance, right?)

• Garlic bread or breadsticks to mop up that sauce

• Roasted broccoli or asparagus on the side for some veggie vibes

• A glass of chilled white wine or sparkling lemonade for that Olive Garden-esque experience

Frequently Asked Questions:

Can I use frozen chicken?
Technically yes, but I really recommend thawing first for food safety and even cooking.

Is this the actual Olive Garden recipe?
Nope, it’s a copycat, but honestly? It tastes even better, especially since you made it at home and didn’t have to wait for a server.

Can I double the recipe?
Absolutely. Just use a larger slow cooker and make sure everything still fits comfortably. You don’t want to crowd the sauce.

I hope this Crockpot Olive Garden Chicken Pasta makes your weeknight dinner a little easier and a lot more delicious. If you try it, let me know—did your family love it as much as mine? Drop a comment or shoot me a message. I’d love to hear how it went!

Can’t wait to hear what you think

Keep the Flavor Coming – Try These:

A Refreshingly Light Crunchy Mandarin Orange-Chicken

Chicken Mozzarella Pasta

Cajun Chicken Alfredo with Broccoli

Crockpot Olive Garden Chicken Pasta

Prep Time 5 minutes mins

Cook Time 6 hours hrs

A comforting slow-cooked dish featuring tender chicken breasts, creamy cheese, Olive Garden dressing, garlic, and pasta—perfect for easy weeknight dinners.

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6 Servings

Ingredients

1x2x3x

• 1.5 to 2 pounds boneless skinless chicken breasts
• 1 16-ounce bottle Olive Garden™ Italian dressing
• ½ cup freshly grated Parmesan cheese divided
• ½ teaspoon ground black pepper
• 4 garlic cloves minced
• 1 8-ounce block full-fat cream cheese, cubed
• 16 ounces penne pasta

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Instructions

 

Prepare the Slow Cooker

1. Arrange the boneless, skinless chicken breasts in the base of a slow cooker.

Combine the Sauce Ingredients

1. In a medium mixing bowl, whisk together the Italian dressing, ¼ cup of grated Parmesan cheese, ground black pepper, and minced garlic. Pour this mixture evenly over the chicken.

Add the Cream Cheese

1. Distribute the cubed cream cheese evenly across the top of the chicken breasts.

Slow Cook the Chicken

1. Cover and cook the contents on high for approximately 4 hours or on low for 6 hours, until the chicken is cooked through and tender.

Prepare the Pasta

1. Toward the end of the cooking time, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.

Shred the Chicken and Combine

1. Using two forks, shred the cooked chicken directly in the slow cooker. Stir gently to incorporate the shredded meat with the sauce and melted cream cheese mixture.

Add the Pasta

1. Add the cooked pasta to the slow cooker. Stir gently to combine and coat the pasta evenly with the sauce. If needed, add some of the reserved pasta water gradually to reach the desired sauce consistency.

Serve

1. Plate the finished dish while warm. Garnish with the remaining Parmesan cheese as desired.

Notes

To make this dish gluten-free, substitute the traditional penne pasta with a certified gluten-free variety. Additionally, verify that the Italian dressing and cream cheese are labeled gluten-free, as some brands may include additives containing gluten.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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