Busy day? This Slow Cooker Olive Garden Chicken Pasta has dinner covered. A handful of ingredients and a few minutes of prep are all it takes to get a rich, creamy, restaurant-style pasta on the table.
Just add everything to the crockpot, let it work its magic, and come back to fall-apart tender chicken in a silky, cheesy Italian sauce. Toss in the pasta at the end and you’re done.
It’s comfort food at its easiest, and it tastes like it came straight from your favorite Italian restaurant!
Why You’ll Love This Recipe
There’s so much to love about this pasta, but how easy it is might be my favorite part. You just add everything to the slow cooker and let it do all the work while you get on with your day.
It’s also incredibly creamy and flavorful. The Italian dressing seasons the chicken as it cooks, and the cream cheese and Parmesan melt into a rich, silky sauce that coats every piece of pasta.
And it tastes like a restaurant meal. It’s the kind of dinner that feels special but takes almost no effort.
Let’s cook!
Ingredients You’ll Need
This slow cooker pasta keeps things wonderfully simple, and each ingredient brings big flavor.
- Chicken Breasts – boneless and skinless, they turn tender and easy to shred in the slow cooker.
- Olive Garden Italian Dressing – seasons the chicken and forms the zesty base of the sauce.
- Parmesan Cheese – adds salty, nutty flavor and helps thicken the sauce.
- Sun-Dried Tomatoes – sweet and tangy, they add little pops of flavor throughout.
- Cream Cheese – melts into the dressing to make the sauce rich and creamy.
- Fresh Basil – stirred in at the end for a fresh, fragrant finish.
- Penne Pasta – the perfect shape for catching all that creamy sauce.
Step-by-Step Instructions
First, set it and forget it. Place the chicken breasts in a large slow cooker and pour the entire bottle of dressing over them.
Next, layer the flavors. Sprinkle ¼ cup of Parmesan and the chopped sun-dried tomatoes over the chicken. Place the block of cream cheese on top. No need to stir!
Now let the slow cooker work its magic. Cover and cook on low for 5-6 hours (or high for 4 hours) until the chicken is tender and easily shreds with a fork.
While the chicken finishes, cook the pasta. Prepare the penne according to package directions. Drain and set aside.
Finally, bring it all together. Shred the chicken directly in the slow cooker, then add the cooked pasta, remaining ¼ cup of Parmesan, and fresh basil. Stir until everything is beautifully coated.
That’s it! Dish it up warm and watch it disappear.
Expert Tips
Don’t stir the cream cheese in at the start. Letting it sit on top while the chicken cooks helps it melt smoothly into the sauce.
Cook the pasta al dente. It will soak up some of the sauce once it’s stirred in, so a little bite keeps it from getting soft.
Shred right in the slow cooker. The chicken soaks up even more of the creamy sauce this way.
Finish with extra Parmesan. A little more Parmesan or a drizzle of olive oil right before serving adds even more flavor.
Recipe Variations
I love this pasta just as it is, but it’s easy to make it your own.
For extra veggies, stir in a few handfuls of fresh spinach or some steamed broccoli at the end.
Swap the penne for rigatoni, rotini, or bow ties. Any shape that catches the creamy sauce works well.
You can also use boneless, skinless chicken thighs instead of breasts for even juicier, more tender chicken.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat on the stovetop over low heat or in the microwave, stirring in between. The pasta soaks up the sauce as it sits, so add a splash of milk or broth to bring back that creamy texture.
Serving Suggestions
This creamy pasta is a full meal on its own, but a few simple sides make it feel like a night out.
Serve it with a crisp Italian salad and warm breadsticks or garlic bread, just like at the restaurant. Roasted broccoli or green beans are also great for adding something green.
Recipe FAQs
1. Can I use a different Italian dressing?
Yes! Any zesty Italian dressing works. Olive Garden dressing gives it that classic restaurant flavor, but use your favorite.
2. Can I cook the pasta in the slow cooker?
I recommend cooking it separately. Cooking pasta in the slow cooker can make it mushy and soak up too much of the sauce.
3. Can I use chicken thighs?
Absolutely. Boneless, skinless thighs stay extra tender and shred just as easily.
4. How do I make the sauce thinner?
Stir in a splash of milk, broth, or pasta water until it reaches the consistency you like.
5. Can I make this ahead for meal prep?
Yes! Portion it into containers once it cools and refrigerate for up to 4 days. Add a splash of milk when reheating.
You May Also Love
If this slow cooker pasta has you craving more creamy, comforting dinners, here are a few more favorites I think you’ll enjoy. They’re all easy and perfect for busy days.
- Olive Garden-Style Chicken and Shrimp Carbonara – creamy, restaurant-style pasta made right at home.
- Slow Cooker Angel Chicken – tender chicken in a rich, creamy sauce that’s perfect over pasta.
- Easy Crock Pot Tuscan Chicken – creamy, hands-off, and full of Tuscan flavor.
- Dump-and-Bake Creamy Chicken Pasta Bake – another easy, creamy pasta dinner with almost no prep.
- Creamy Chicken & Broccoli Penne – tender chicken, broccoli, and penne in a silky sauce.
Save a few of these for later, and you’ll always have something delicious to make!
Cozy Slow Cooker Olive Garden Chicken Pasta
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 bottle (16 oz) Olive Garden Italian Dressing
- ½ cup grated Parmesan cheese, divided
- 2 tbsp sun-dried tomatoes, chopped
- 8 oz cream cheese
- 4-5 fresh basil leaves, torn
- 1 Ib penne pasta
Instructions
- Set it & forget it – Place the chicken breasts in a large slow cooker and pour the entire bottle of dressing over them.
- Layer the flavors – Sprinkle ¼ cup of Parmesan and the chopped sun-dried tomatoes over the chicken. Place the block of cream cheese on top (no need to stir!).
- Let the magic happen – Cover and cook on low for 5-6 hours (or high for 4 hours) until the chicken is tender and easily shreds with a fork.
- Pasta time! – While the chicken finishes cooking, prepare the penne according to package directions. Drain and set aside.
- Bring it all together – Shred the chicken directly in the slow cooker, then add the cooked pasta, remaining ¼ cup of Parmesan, and fresh basil. Stir until everything is beautifully coated in creamy, cheesy goodness.
- Serve & enjoy – Dish it up warm and watch it disappear!
