This Crockpot Olive Garden Chicken Pasta is one of those magical dump-and-go meals that turns into something creamy, cozy, and completely delicious by dinnertime. You get tender shredded chicken, rich cheesy sauce, and perfectly cooked pasta—all with minimal effort.
I’ve made this dish more times than I can count when I needed something warm and satisfying but didn’t want to spend hours in the kitchen. If you love creamy pasta dishes that taste like takeout but are made right at home, you’re going to want to keep this one on repeat.
What You’ll Need
- 2 lbs boneless skinless chicken breasts
- 1 (16 oz) bottle Olive Garden Italian Dressing
- 1/2 cup grated parmesan cheese
- 1/4 cup shredded parmesan cheese (for garnish)
- 8 oz block cream cheese, cut into chunks
- 1/2 cup low-sodium chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 12 oz penne or your favorite pasta (cooked separately)
- Fresh chopped parsley (for garnish)
Why I Love This Recipe
This one brings all the comfort of a creamy pasta dish without a bunch of pots and pans. It was one of the first slow cooker meals I tried that actually tasted like something you’d get at a restaurant. I’ve made it for friends, cold nights, and even meal prepped it for the week.
- Super low-effort
- Tastes like restaurant takeout
- Creamy, cheesy, and full of flavor
- Great for meal prep
- Feeds a crowd
Servings and Time
Serves: 6
Cook Time: 4 hours on high or 6–7 hours on low
Prep Time: 5 minutes
Macros (Per Serving, Approximate)
- Calories: 480
- Protein: 40g
- Carbs: 20g (mostly from pasta)
- Fat: 28g
- Fiber: 1g
- Sugar: 3g
Why This Recipe Works (Quick Science)
The acid in the Olive Garden dressing helps tenderize the chicken while adding tangy flavor. Cream cheese brings in richness and a silky texture, while the parmesan adds depth and umami. The slow cooking lets the flavors blend and the chicken soak it all in, making it extra juicy and flavorful.
Pro Tips
- Use a block of cream cheese, not the spread—it melts smoother
- Let the cream cheese sit out for 5–10 mins before adding for easier melting
- Don’t overcook the chicken—4 hours on high is usually perfect
- Shred chicken in the crockpot to soak up all the sauce
- Add red pepper flakes at the end if you want a little kick
Tools You’ll Need
- 6-quart slow cooker
- Measuring cups and spoons
- Knife and cutting board
- Mixing spoon
- Pasta pot
Substitutions and Variations
- Swap cream cheese with garlic herb cream cheese for a twist
- Use rotini, bowtie, or fettuccine instead of penne
- Add spinach in the last hour for a veggie boost
- Use rotisserie chicken and reduce cook time (just warm and mix sauce)
Make Ahead Tips
- You can assemble everything in the slow cooker the night before, cover and refrigerate. In the morning, just pop it on to cook.
- Cooked pasta can be made ahead and stored separately. Add before serving.
How to Make Crockpot Olive Garden Chicken
Step 1: Add Chicken to Crockpot
Place 2 lbs of boneless skinless chicken breasts into the bottom of the crockpot.
Step 2: Pour Dressing Over Chicken
Pour 1 (16 oz) bottle of Olive Garden Italian Dressing over the chicken.
Step 3: Add Spices and Broth
Sprinkle in 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (optional), then pour in 1/2 cup chicken broth.
Step 4: Add Cream Cheese and Parmesan
Place 8 oz block cream cheese (cut into chunks) and 1/2 cup grated parmesan cheese on top.
Step 5: Cover and Cook
Cover and cook on high for 4 hours or low for 6–7 hours, until chicken is fork-tender and cooked through.
Step 6: Shred Chicken
After cooking, shred the chicken directly in the crockpot using two forks, and stir everything together until creamy and combined.
Step 7: Cook Pasta Separately
Boil 12 oz penne pasta according to package directions, then drain.
Step 8: Combine Pasta and Chicken Mixture
Stir cooked pasta into the crockpot with the creamy chicken mixture until everything is coated.
Step 9: Garnish and Serve
Serve warm in a bowl, topped with shredded parmesan and chopped fresh parsley.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of chicken broth or milk to loosen the sauce. This also freezes well—freeze in individual portions for easy lunches.
Common Mistakes
- Adding pasta too early: It’ll get soggy if you add it during cooking. Always stir it in at the end.
- Using pre-shredded cheese: It won’t melt as smoothly. Freshly grated melts creamier.
- Overcooking the chicken: Even in a slow cooker, chicken can get dry if cooked too long.
What to Serve With
- Garlic bread
- Side Caesar salad
- Roasted broccoli or green beans
- Steamed peas or corn
- A light sparkling drink or lemonade
FAQ
Can I use frozen chicken?
Yes, but I recommend thawing first for even cooking.
Can I skip the cream cheese?
It’s the key to the creamy texture, but you could try using heavy cream and extra parmesan instead.
Is this spicy?
Only if you add the red pepper flakes! It’s easy to leave them out.
Can I make this low carb?
Skip the pasta and serve over steamed veggies or cauliflower rice.
Make this once, and it’ll become a regular in your rotation. It’s simple, hearty, and seriously satisfying. I’d love to hear how yours turned out—leave a comment with your tips or any questions!
