Slow Cooker Olive Garden Chicken Pasta Recipe

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slow cooker olive garden chicken pasta recipe
Slow Cooker Olive Garden Chicken Pasta Recipe 2

If you’re constantly juggling work, laundry, and the evening rush, this Slow Cooker Olive Garden Chicken Pasta is the kind of dinner that takes one big thing off your plate. You toss everything in the crockpot in the morning, go about your day, and come home to a warm, comforting pasta dish that tastes like you worked a lot harder than you did.

It’s creamy, tangy, cheesy, and loaded with flavor from just a few ingredients. My kids love it, and I’ve passed it along to a few friends who now make it on repeat too. If you need a new weeknight, go-to, give this one a try.

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8

What You’ll Need:

  • 2 pounds boneless, skinless chicken breasts
  • 1 (16 oz) bottle of Olive Garden Italian Dressing (or similar brand)
  • ½ cup grated Parmesan cheese, divided
  • 2 tablespoons sun-dried tomatoes, chopped
  • 8 ounces cream cheese
  • 4–5 fresh basil leaves, torn
  • 1 pound penne pasta
  • Black pepper (optional, to taste)

How to Make It:

  1. Layer the Crockpot
    Place the chicken breasts in your slow cooker. Pour the entire bottle of dressing over the chicken.
  2. Add Cheese and Tomatoes
    Sprinkle in ¼ cup of the Parmesan cheese and the chopped sun-dried tomatoes. Place the cream cheese block right on top.
  3. Cook and Walk Away
    Cover and cook on LOW for 5 to 6 hours or HIGH for 4 hours. That’s it. No stirring. No fuss.
  4. Make the Pasta
    About 20 minutes before the chicken is ready, cook the penne according to the package instructions. Drain and set aside.
  5. Shred and Combine
    Shred the chicken in the slow cooker using two forks. Add the torn basil, the rest of the Parmesan, and the cooked pasta. Mix everything together until creamy and combined.
  6. Serve Hot
    Spoon onto plates and serve while it’s hot. A little extra basil or Parmesan on top makes it feel special.

What to Serve It With:

  • Bagged Caesar salad or any quick green salad
  • Garlic bread from the freezer aisle
  • Steamed broccoli or green beans if you’re going for balance

Tips from My Kitchen:

  • Short on time? Use pre-cooked shredded chicken and just warm everything on LOW for an hour
  • Make it ahead: Combine everything except pasta in a freezer bag. Label it and freeze for later. Just defrost overnight and dump it into the slow cooker in the morning
  • Leftovers: Store in the fridge for up to 2 days. Reheat with a splash of milk to bring the creaminess back

Nutrition Info (Per Serving):

  • Calories: 494
  • Protein: 36g
  • Carbohydrates: 50g
  • Fat: 16g
  • Fiber: 2g
  • Sugar: 7g

Note: Nutrition is estimated and can vary based on brands and portions.

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