If you’ve ever wished you could bring that crave-worthy, creamy, tangy flavor of your favorite restaurant pasta home, you’re in for a treat! Crockpot Olive Garden Chicken Pasta is the ultimate comfort food dream—impossibly creamy, savory, and packed with flavor in every spoonful. This dish combines tender slow-cooked chicken with a rich, cheesy sauce and hearty pasta, all with the ease of your trusty slow cooker. Whether you’re looking for an effortless weeknight dinner or a cozy meal to share with friends, this is one recipe you’ll want to make again and again.
Ingredients You’ll Need
One of my favorite things about Crockpot Olive Garden Chicken Pasta is how simple the ingredient list is, yet every item plays a key role in building up that lush flavor and creamy texture. Here’s what you’ll need, plus a few tips for each to help you along the way:
- Chicken Breasts: Go for boneless, skinless for easy shredding and a lean protein base.
- Olive Garden Italian Dressing: The real flavor superstar here—its zesty tang marinates the chicken perfectly.
- Cream Cheese: Softened cream cheese is what gives the sauce that signature velvety richness.
- Grated Parmesan Cheese: Adds salty, umami notes and thickens the sauce; freshly grated works for best flavor.
- Garlic Powder: A little goes a long way to give the sauce aromatic depth.
- Italian Seasoning: This dried herb blend punches up the classic Italian vibes with oregano, basil, and more.
- Black Pepper: Freshly ground adds just a hint of heat to balance the creaminess.
- Penne or Rotini Pasta: These shapes hold creamy sauce beautifully—choose your favorite or try a gluten-free version.
- Reserved Pasta Water: Don’t skip this! The starchy water helps the sauce cling to every bite.
- Chopped Fresh Parsley: The perfect pop of herby green freshness right before serving.
How to Make Crockpot Olive Garden Chicken Pasta
Step 1: Layer the Chicken and Sauce Base
Start by placing your boneless, skinless chicken breasts at the bottom of your slow cooker. Drizzle the Olive Garden Italian dressing all over the chicken, ensuring it’s nicely coated. Sprinkle garlic powder, Italian seasoning, and black pepper across the top, so every bite is infused with flavor. Next, layer on the softened cream cheese and grated Parmesan. These will slowly melt and blend into an irresistible sauce as everything cooks together.
Step 2: Slow Cook Until Tender
Cover the slow cooker and set it to low for about 5 to 6 hours, or high for 3 to 4 hours, depending on your schedule. The key to Crockpot Olive Garden Chicken Pasta is letting the chicken become fall-apart tender and giving the flavors time to meld into pure comfort. Your kitchen will smell amazing!
Step 3: Cook the Pasta
About half an hour before you’re ready to eat, bring a large pot of salted water to a boil. Cook your penne or rotini according to the package instructions. Be sure to reserve about ½ cup of that starchy pasta water before draining—it’s the secret trick to a perfectly silky sauce!
Step 4: Shred Chicken and Finish the Sauce
Open the crockpot, and with two forks or tongs, shred the chicken right in the slow cooker. Give everything a good stir, so the shredded chicken gets coated in that dreamy sauce. You’ll see the cream cheese and Parmesan have melted into something luscious by now.
Step 5: Combine Pasta and Serve
Add the cooked pasta and your reserved pasta water directly to the crockpot. Toss everything together until the pasta is thickly coated and the sauce looks creamy and substantial. Finish with a generous handful of chopped fresh parsley for a pretty green lift, then serve up and watch the smiles roll in!
How to Serve Crockpot Olive Garden Chicken Pasta
Garnishes
For a picture-perfect finish, don’t forget a sprinkle of freshly grated Parmesan and a handful of chopped parsley right before serving. If you want a little touch of heat, try a pinch of crushed red pepper flakes. These small details keep your Crockpot Olive Garden Chicken Pasta looking as good as it tastes.
Side Dishes
This creamy pasta is hearty on its own, but it loves a classic side. A batch of buttery garlic bread or a bright, crisp Caesar salad makes the meal feel extra special. Steamed green beans or roasted broccoli are also perfect choices to add a little freshness alongside your rich chicken pasta.
Creative Ways to Present
If you’re hosting, try serving your Crockpot Olive Garden Chicken Pasta family-style in a big bowl, letting everyone dig in. For a fun twist, scoop it into individual ramekins and sprinkle with a little extra cheese before hitting them under the broiler for a golden top. Leftovers also make amazing cheesy pasta bake—just transfer to a casserole dish, top with mozzarella, and bake until bubbly.
Make Ahead and Storage
Storing Leftovers
This dish was made for make-ahead convenience! Let leftovers cool, then store them in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making your Crockpot Olive Garden Chicken Pasta even tastier the next day.
Freezing
For longer storage, portion the pasta and chicken mixture into freezer-safe containers or zippered bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture and flavor. Keep in mind, cream-based sauces can sometimes separate, but a gentle reheat and a splash of milk can bring it back together.
Reheating
To reheat, place your leftovers in a microwave-safe dish or a saucepan on the stove over low heat. Add a splash of milk or cream to loosen up the sauce as it warms, stirring often until everything is creamy and piping hot. The pasta soaks up sauce as it sits, so a bit of extra liquid brings it back to perfection.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! If you prefer dark meat, boneless skinless chicken thighs work beautifully and make the finished Crockpot Olive Garden Chicken Pasta even richer and more succulent.
Is there a homemade alternative to Olive Garden dressing?
If you don’t have the bottled version, you can whip up a homemade Italian dressing using olive oil, white vinegar, a little mayonnaise, Italian herbs, and some parmesan. It won’t be an exact match, but it comes deliciously close.
What kind of pasta works best?
Penne and rotini are classic, but feel free to use your favorite pasta shape—even gluten-free pasta if needed. Just choose a hearty noodle that can hold up to the creamy sauce for best results.
Can I add vegetables to Crockpot Olive Garden Chicken Pasta?
Definitely! Stir in a handful of baby spinach or sliced sun-dried tomatoes with the pasta toward the end of cooking for color and extra nutrition. Roasted red peppers or broccoli florets also work nicely.
How can I make this lighter?
For a lighter version, use reduced-fat cream cheese and halve the Parmesan. Swap half of the dressing with low-sodium chicken broth to cut down on calories, but keep all the zesty taste.
Final Thoughts
This cozy Crockpot Olive Garden Chicken Pasta is truly a weeknight hero, offering creamy comfort and big flavor with hardly any effort. If you haven’t tried making restaurant-style pasta in your slow cooker before, this recipe is the perfect place to start—gather your favorite people, whip it up, and enjoy every last bite!
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Crockpot Olive Garden Chicken Pasta Recipe
- Total Time: 5 hours 10 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy and flavorful Crockpot Olive Garden Chicken Pasta that mirrors the beloved restaurant dish. This easy slow cooker recipe yields tender chicken in a rich, cheesy sauce tossed with pasta for a comforting meal.
Ingredients
Chicken:
- 2 pounds boneless skinless chicken breasts
Sauce:
- 16 ounces Olive Garden Italian dressing
- 8 ounces cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
Pasta:
- 1 pound penne or rotini pasta
- ½ cup reserved pasta water
- Chopped fresh parsley for garnish
Instructions
- Prepare Chicken: Place chicken breasts in the crockpot, pour Italian dressing over the chicken, season with spices, and top with cream cheese and Parmesan.
- Cook Chicken: Cover and cook on low for 5–6 hours or on high for 3–4 hours until chicken is tender.
- Cook Pasta: Cook pasta according to package instructions and reserve ½ cup of pasta water.
- Shred Chicken: Shred chicken in the crockpot, combine with sauce, add cooked pasta and reserved water, toss to coat.
- Serve: Garnish with parsley and serve warm.
Notes
- For added flavor, mix in fresh spinach or sun-dried tomatoes with the pasta.
- Leftovers can be refrigerated for up to 3 days and reheated with a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 105 mg
