The first time I made SLOW COOKER OLIVE GARDEN CHICKEN PASTA, my entire kitchen filled with the warm, garlicky, creamy aroma that instantly reminded me of walking into an Olive Garden on a cold day. I remember lifting the slow cooker lid after a few hours and being hit with a cloud of steam scented with rich Italian dressing, tender chicken, and that unmistakable blend of herbs and garlic. As I shredded the chicken and watched it melt into the creamy sauce, I knew this dish was going to be something special. When I tossed it with the pasta and saw how luxuriously the sauce coated every noodle, it felt like restaurant comfort food made effortlessly at home—a cozy bowl of creamy, savory goodness I couldn’t wait to dig into.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you that indulgent, restaurant-style Olive Garden flavor without the effort—creamy, tangy, savory, and comforting, all in one dish that practically cooks itself while you go about your day.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 16 ounces Olive Garden Italian dressing
- 8 ounces cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 12 ounces pasta (penne, rotini, or your favorite shape)
- ½ cup reserved pasta water
- Optional: chopped parsley for garnish
Using actual Olive Garden dressing makes the biggest flavor difference—the combination of herbs, acidity, and garlic is what sets this dish apart. You can soften the cream cheese in the microwave to help it melt evenly in the slow cooker. Parmesan thickens the sauce while giving it that salty, umami depth you want in a creamy pasta dish. I’ve tried different pasta shapes, and sturdy shapes like penne or rotini hold the sauce beautifully. And trust me, don’t forget to reserve pasta water; it helps loosen the sauce and makes it silkier.
Equipment Needed
- Slow cooker (4 to 6 quarts)
- Cutting board
- Knife
- Tongs or fork
- Mixing spoon
- Large pot for cooking pasta
- Colander
- Measuring cups and spoons
A slow cooker is obviously essential here, and I’ve found that a 6-quart size works best because you need room for the sauce to circulate around the chicken. I like using tongs to shred the chicken directly in the slow cooker because it saves dishes and keeps the process simple. A sturdy spoon helps blend the sauce once the chicken is shredded. And a colander plus a pasta pot are musts for boiling the pasta separately so it doesn’t get mushy in the slow cooker. (See the next page below to continue for the steps …)