Looking for a comforting and flavorful dinner that practically cooks itself? Try this Crockpot Olive Garden chicken pasta!
This dish combines tender, slow-cooked chicken with a creamy, cheesy sauce, plus the zesty flavors of Olive Garden Italian dressing. The best part? It’s so easy to make!
Just toss everything into the Crockpot and let it work its magic.
I like to top it with extra Parmesan and pair it with a fresh salad and garlic bread. Your family will love it!
Why You’ll Love This Crockpot Olive Garden Chicken Pasta
Easy Prep: This recipe requires minimal effort and time to prepare, making it perfect for busy weeknights.
Flexibility: You can easily adjust the recipe to suit your taste preferences by adding or substituting ingredients. Use different types of pasta or add vegetables.
Taste Sensation: A creamy sauce and tender chicken combine to create a rich and satisfying taste experience.
Convenience: The slow cooker does all the work for you, allowing you to cook the meal while you attend to other tasks.
Ingredients
- Boneless, Skinless Chicken Breasts: The star of the dish. They’re tender, juicy, and shredded to perfection in the slow cooker.
- Olive Garden Italian Dressing: The secret ingredient! It packs a flavorful punch. It’s the key to recreating the beloved Olive Garden taste.
- Parmesan Cheese: It brings the ultimate cheesy, nutty, and savory flavor. Sprinkle extra on top for a delightful finish.
- Black Pepper: It adds a subtle kick to every bite.
- Garlic: It complements the Italian dressing and Parmesan perfectly.
- Full-Fat Cream Cheese: It binds everything together and creates a luscious, velvety sauce.
- Penne Pasta: Al dente penne is the ideal shape to capture the rich sauce.
How to Make Crockpot Olive Garden Chicken Pasta
You won’t believe how easy this dish is!
1. Prepare the chicken. Place the chicken breasts in the bottom of the slow cooker.
2. Mix the sauce. In a bowl, mix the Olive Garden dressing, Parmesan, black pepper, and minced garlic until combined. Pour over the chicken.
3. Add the cream cheese. Place the block of cream cheese on top of the chicken.
4. Slow cook. Cover and cook on high for 4 hours or low for 6 hours, until chicken is tender.
5. Cook the pasta. Cook the penne pasta according to package directions until al dente. Drain and set aside.
6. Shred the chicken. Using two forks, shred the chicken in the slow cooker, mixing it with the creamy sauce.
7. Combine the ingredients. Add the cooked penne to the slow cooker and stir gently to coat the pasta in the chicken and sauce.
8. Serve. Serve warm, topped with extra Parmesan cheese if desired.
Tips for the Best Crockpot Olive Garden Chicken Pasta
Follow these easy tips to make your pasta truly stand out.
- Stay true to the original. For the best flavor, use Olive Garden Italian dressing. Other brands don’t work as well.
- Grate it fresh. Opt for freshly grated Parmesan cheese instead of pre-shredded for better flavor and texture.|
- Pick your favorite pasta. Penne pasta works well. But you can also use rotini, farfalle, or any other short pasta shape that can hold the sauce.
- Watch the time. Adjust cooking time based on your slow cooker’s performance, ensuring the chicken is tender and easily shreddable.
- Don’t over-shred! Don’t over-shred the chicken. You want pieces of chicken, not tiny shreds that disappear into the sauce.
- Try fun flavor variations. Experiment with adding red pepper flakes, Italian seasoning, or fresh herbs like basil or parsley for extra flavor.
- Make it a feast. Serve with a side salad, steamed vegetables, or breadsticks to complement the rich, creamy pasta dish.
How to Store
These simple tips will help keep your leftover chicken pasta fresh.
To Store: Place the cooled pasta in an air-tight container and refrigerate for up to 3-4 days. For best results, store the pasta and sauce separately to prevent the pasta from becoming soggy.
To Reheat: Warm the pasta and sauce in a microwave-safe dish, stirring occasionally, until heated through. Or, reheat on the stovetop over medium-low heat. Add a splash of milk or cream to restore the sauce’s consistency if needed.
Note: It’s not recommended to freeze this dish, as the cream-based sauce will separate, and the pasta will become mushy when thawed and reheated.
More Hearty Chicken Dinners You’ll Love
Coconut Chicken Curry
Mexican Chicken Casserole
Buffalo Chicken Tacos
Oven-Baked Chicken and Rice
Crockpot Olive Garden Chicken Pasta
6
servings5
minutes6
770
kcalThis easy Crockpot Olive Garden chicken pasta is comforting and delicious! With a creamy sauce and the flavors of the signature dressing, it’s impossible to resist.
Ingredients
1.5-2 lbs boneless, skinless chicken breasts
1 bottle Olive Garden Italian dressing
1 cup freshly grated Parmesan cheese
1/2 tsp black pepper
4 cloves garlic, minced
1 block full-fat cream cheese
16 oz penne pasta
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- In a bowl, mix the Olive Garden dressing, Parmesan, black pepper, and minced garlic until combined. Pour over the chicken.
- Place the block of cream cheese on top of the chicken.
- Cover and cook on high for 4 hours or low for 6 hours, until chicken is tender.
- Cook the penne pasta according to package directions until al dente. Drain and set aside.
- Using two forks, shred the chicken in the slow cooker, mixing it with the creamy sauce.
- Add the cooked penne to the slow cooker and stir gently to coat the pasta in the chicken and sauce.
- Serve warm, topped with extra Parmesan cheese if desired.
Notes
- Only use Olive Garden Italian dressing for the best flavor. Other brands don’t work as well.
- Don’t over-shred the chicken. You want pieces of chicken, not tiny shreds that disappear into the sauce.
- Adjust the amount of garlic to your taste preference.
- Serve with a side salad for a complete meal.
