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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!
Featured Comment
My family really enjoyed this . It was the quickest yet most savory dish! It will be in the regular rotation since crockpot meals are the go to with sports 7 days a week. Thanks so much for sharing 🙂
– Nicole
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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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5 from 346 votes
Slow Cooker Olive Garden Chicken Pasta
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!
Servings: 8 servings
Prep: 10 minutes mins
Cook: 6 hours hrs
Total: 6 hours hrs 10 minutes mins
Print Rate Save
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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Video
Equipment
6-quart slow cooker
Nutrition
Calories: 494kcal | Carbohydrates: 50g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 628mg | Potassium: 695mg | Fiber: 2g | Sugar: 7g | Vitamin A: 276IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 1mg
Did You Make This?
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Categories:
- Chicken
- Dinner Ideas
- Recipes
- Slow Cooker
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5 from 346 votes (326 ratings without comment)
55 comments on “Slow Cooker Olive Garden Chicken Pasta”
Pamela
Nov 17, 2024 at 5:45 pm
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 cheesesReply
Jill
Nov 17, 2024 at 7:36 pm
Thank you Pamela!
Deatinee Maloney
Nov 13, 2024 at 9:32 am
Is it possible to throw the pasta in there and cook it all together?
Reply
Jill
Nov 13, 2024 at 9:57 am
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.
Burke
Nov 5, 2024 at 4:17 pm
After I made this once, it became my favorite meal. So yummy.Reply
Jill
Nov 5, 2024 at 5:54 pm
Thanks Burke!
Paula
Oct 9, 2024 at 9:55 pm
This dish was delicious!!! I’ll definitely fix it again!!Reply
Jill
Oct 10, 2024 at 11:46 am
Thank you Paula!
Kenzie
Oct 2, 2024 at 11:41 am
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 !Reply
Jill
Oct 3, 2024 at 9:31 pm
Thank you Kenzie!
Denise
Sep 15, 2024 at 9:20 am
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 flakesReply
Jill
Sep 15, 2024 at 5:32 pm
Thanks Denise!
Kaylee
Sep 19, 2024 at 1:48 pm
Which version of this recipe do you recommend for a party of 17? Should I double or triple it?
Jill
Sep 19, 2024 at 2:03 pm
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.
TMc
Sep 1, 2024 at 10:14 pm
Can this be frozen after cooking?
Reply
Jill
Sep 2, 2024 at 10:49 am
This pasta will freeze well in an airtight container for up to a month.
viki
Aug 20, 2024 at 3:48 pm
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.
Reply
Lara
Jul 6, 2024 at 7:26 pm
This recipe is only ‘meh’, not the worst not the best. Easy? Most definitely but not really to our taste.
Reply
Polly Buckley
Jul 5, 2024 at 4:17 pm
My Grandsons ask for this when they stay I also had chopped Broccoli and mushrooms to give them more veggiesReply
Jill
Jul 5, 2024 at 8:53 pm
Thanks Polly!
Lillian
Jun 30, 2024 at 12:12 am
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?Reply
Jill
Jul 6, 2024 at 1:55 pm
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.
Jay
Jun 26, 2024 at 9:38 pm
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.Reply
Trish
Sep 4, 2024 at 6:03 pm
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
Clay
Sep 28, 2024 at 7:23 am
Maybe try the Light OG Italian dressing. We did that and doubled the cream cheese. Turned out better!
Shellee
Jun 18, 2024 at 5:29 pm
Making this now!!! Quick question – should the cream cheese be almost gritty? Its not melting in when I stir it all together?
Reply
Jill
Jun 18, 2024 at 9:51 pm
Hi Shellee. The texture should be creamy not gritty. Certain brands may have tendency to do that.
Norma Gedvillas
May 17, 2024 at 1:43 pm
I will be expanding this recipe to feed 10 for lunch next Thursday. Thanks for the recipe
Reply
Jill
May 18, 2024 at 4:51 pm
You’re welcome Norma! Hope the lunch goes well.
