Olive Garden Chicken Pasta

5 from 23 votes

Enjoy a creamy and cheesy slow cooker pasta dinner made with Olive Garden dressing that doesn’t take any prep work with this Olive Garden Chicken Pasta recipe.

Prep Time5

Cook Time3

Total Time3 5

Course: Main Course

Cuisine: American

Servings:

Calories: 448kcal

Author: Ryan Allen

Equipment

Ingredients

Chicken

1 ½ pounds boneless, skinless chicken breasts
16 ounces Olive Garden Italian dressing
½ cup Parmesan cheese
8 ounces cream cheese
2 cloves garlic (minced)
½ teaspoon black pepper
¼ teaspoon onion powder

Add After Chicken Cook Time Is Complete

16 ounce cooked penne pasta

Instructions

Add the chicken to the bottom of a 6-quart Crock Pot.
Cover the chicken with Olive Garden Italian dressing, onion powder, black pepper, garlic, and Parmesan cheese. Then place the cream cheese on top.
Put the lid on the Crock-pot. Cook on high for 2½-3 hours or on low for 6-7 hours.
Thirty minutes before cooking time is done. Cook the penne pasta as directed on the package and drain.
Shred the chicken in the Crock-pot with two forks and then add the cooked pasta in. Stir until well combined.
Serve while hot and garnish with fresh grated Parmesan cheese.

Notes

Taste the dressing before making this recipe so you don’t waste ingredients if you don’t like it. Some people find bottled dressings too tangy or salty and since this recipe uses an entire bottle of Olive Garden dressing, be sure you like it before you cook with it.
Use a stand mixer to shred the chicken. Use the paddle attachment on low until the chicken is shredded into large pieces.
Cook the pasta so it is still a little firm, so it doesn’t break down and fall apart as it cooks more in the sauce.

Nutrition