Looking for an answer to the question “what’s for dinner?” Slow Cooker Olive Garden Chicken Pasta is the answer! Perfectly tender shredded chicken cooked in Olive Garden Italian Dressing, Parmesan cheese, cream cheese, and sun dried tomatoes then tossed with penne pasta and fresh basil. This is a flavor-packed dinner the whole family will love!
Slow Cooker Olive Garden Chicken Pasta
It’s safe to say this Slow Cooker Olive Garden Chicken Pasta is a new dinner-time favorite! I like how easy it is to make and this is a dish that everyone asked for often.
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The Ingredients
Here’s what you’ll need to make the pasta (the exact measurements and full recipe instructions are below in the printable recipe card):
- Chicken breast
- Olive Garden Italian Dressing – find this in the salad dressing aisle of your grocery store. There are also great substitutes, such as a similar dressing from Aldi.
- Grated Parmesan cheese – no need to grate fresh cheese; the grated Parmesan in a canister is perfect for this recipe.
- Sun dried tomatoes – you can use the dry sun dried tomatoes or the kind in a jar.
- Black pepper
- Cream cheese
- Penne
- Fresh basil
How to Make Slow Cooker Olive Garden Chicken Pasta
- Place the chicken breast in a large slow cooker and pour the whole bottle of Olive Garden dressing over the chicken.
- Sprinkle 1/4 cup of the grated Parmesan over the chicken and dressing along with the chopped sun dried tomatoes.
- Place the block of cream cheese on top.
- Cover the slow cooker with the lid and cook on low for 5-6 hours or on high for 4 hours until the chicken is cooked through and fork-tender. Shred the chicken with two forks.
- Cook the penne according to the package directions. Drain and set aside.
- Add the torn basil and the remaining 1/4 cup of Parmesan cheese.
- And the cooked penne and stir well.
- Serve the pasta immediately while hot.
What to Serve with the Olive Garden Pasta
- Tossed salad
- Steamed green beans
- Garlic Bread or breadsticks
How to Store Leftovers
Store the leftover pasta in an airtight food storage container in the refrigerator for up to two days. Reheat individual portions in the microwave.
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Slow Cooker Olive Garden Chicken Pasta
Ingredients
- 2 pounds boneless skinless chicken breast
- 1 bottle (16 ounces) Olive Garden Italian Dressing
- 1/2 cup grated parmesan cheese divided
- 2 tablespoons sun dried tomatoes chopped
- 8 ounces cream cheese
- 4-5 basil leaves torn
- 1 pound penne pasta
Instructions
- Place the chicken breast in a large slow cooker and pour the whole bottle of Olive Garden dressing over the chicken.
- Sprinkle 1/4 cup of the grated Parmesan over the chicken and dressing along with the chopped sun dried tomatoes. Place the block of cream cheese on top.
- Cover the slow cooker with the lid and cook on low for 5-6 hours or on high for 4 hours until the chicken is cooked through and fork-tender.
- Cook the penne according to the package directions. Drain and set aside.
- Shred the chicken with two forks. Add the torn basil, the remaining 1/4 cup of Parmesan cheese, and the cooked penne; stir well.
- Serve the pasta immediately.
Last Step:
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Equipment
- 6-quart slow cooker
Nutrition
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64 comments on “Slow Cooker Olive Garden Chicken Pasta”
Mine turned out a little dry so next time I will cook it on low for 4 hours. Maybe add a different cheese too.
My family loves this!
Thanks Gina!
My son is now allergic to eggs, is there any chance I could use a different Italian dressing since olive garden’s contains eggs?
Hi Kathy. Yes, really any Italian dressing of your preference will work.
I liked it shredded, but you could also cut into cubes! Do not over cook this recipe! We LOVED it! If you are into sun-dried tomatoes, add as many as you like!
Thanks Mandy!
Hi can I cook this in the oven? And what temp for how long? Thank you
Hi Nicole. I don’t think this would do well in the oven as written. You could probably make it on the stove top if you cooked your chicken separately and then added the other ingredients in a large pot but I feel like the slow cooker makes it so much easier.
Delicious, easy, I ended up mixing the crockpot with pasta and spinach (added)in casserole dish 9×13 and topped with little Italian cheeses and baked 15 minutes or to heat through and melt cheeses
Thank you Pamela!
Is it possible to throw the pasta in there and cook it all together?
Hi Deatinee. There really isn’t enough liquid to cook all the pasta consistently so it is best to cook it separately for this recipe.
After I made this once, it became my favorite meal. So yummy.
Thanks Burke!
This dish was delicious!!! I’ll definitely fix it again!!
Thank you Paula!
Trying out this recipe today! I’ve been looking for quick recipes to make with a baby on my hip, loved how easy it was to put together !
Thank you Kenzie!
I have made this more than once my husband and I love it! I’m making it again today thank you for this recipe fyi we like a little spice I added a little pepper flakes
Thanks Denise!
Which version of this recipe do you recommend for a party of 17? Should I double or triple it?
Hi Kaylee. I think it all depends on what else you are serving with it and if you want to have enough for seconds. Doubling would probably be fine if you are serving other things with the pasta or have several children eating, etc. If not and you want enough for seconds I would triple the recipe.
Can this be frozen after cooking?
This pasta will freeze well in an airtight container for up to a month.
Was so excited to try this but it really was not what I expected, we did eat it but I probably will not fix it again. Just our taste buds aren’t the same as all.
This recipe is only ‘meh’, not the worst not the best. Easy? Most definitely but not really to our taste.
My Grandsons ask for this when they stay I also had chopped Broccoli and mushrooms to give them more veggies
Thanks Polly!
My chicken was partially frozen when I put it in the crockpot so I added another hour to the cook time on low. It shredded up fine but once I added the pasta, it looks a little dry. What could I add to give it more moisture?
Hi Lillian. The cook time may have dried it out some. Depending on the amount of chicken used and time cooked, you could add a little water before adding the pasta.
Made a double batch, followed the recipe to a T!
It came out ok, edible, but too tangy. Willing to make again, but going to add another block of cream cheese. I cubed the cream cheese, it breaks down easier, although it still required some stirring throughout cooking time. That OG dressing is no joke, I don’t know if “sour” is appropriate to describe it, but it threw off the taste a bit. I will update my rating if the extra cream cheese helps or hinders.
I know what you mean I think it’s the OG brand we used a different Italian dressing last night and it was much better. I also don’t like Cilantro, not sure if you have that issue too. Kids loved it both ways
Maybe try the Light OG Italian dressing. We did that and doubled the cream cheese. Turned out better!
Making this now!!! Quick question – should the cream cheese be almost gritty? Its not melting in when I stir it all together?
Hi Shellee. The texture should be creamy not gritty. Certain brands may have tendency to do that.
I will be expanding this recipe to feed 10 for lunch next Thursday. Thanks for the recipe
You’re welcome Norma! Hope the lunch goes well.