Crockpot Olive Garden Chicken Pasta Recipe

Succulent chicken, tangy Olive Garden dressing, melty cream cheese, and pasta come together in this cozy crockpot Olive Garden chicken pasta. Toss in garlic and Parmesan? Irresistible.

This creamy crockpot meal tastes like a hug in a bowl. With juicy chicken and warm penne soaking up that cheesy Italian goodness, it smells incredible from the moment the lid comes off.

It’s rich, it’s velvety, and it’s one of those “dump it in, forget it, eat like royalty” kind of situations. This crockpot Olive Garden chicken pasta is creamy, garlicky, and just a little zippy from the dressing—in the best way. It’s a low-effort dinner that feels like you actually tried (but you didn’t, and that’s our little secret). Perfect for weeknights when you want your dinner to taste like you left the house and ordered in, but all you really did was spin some pasta. Win, win.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Crockpot Olive Garden Chicken Pasta

This isn’t a viral recipe accident. It delivers. And keeps delivering—with leftovers that somehow taste better the next day, no clue how that works.

Ridiculously simple to make: You basically pour stuff over chicken, toss in cheese, and let it do its thing while you slack off responsibly.
Creamy but not cloying: That Italian dressing keeps things tangy and bright, so it’s rich without being too much.
Smells like an Olive Garden exploded into your kitchen: In the best garlicky, cheesy, “where’s the breadsticks” kind of way.
Incredibly cozy and filling: You’ve got protein, pasta, and cheese holding hands in a bowl. Need I say more?
Make-ahead and freezer-friendly(ish): It holds up surprisingly well if you’re into planning lunches like a real adult.
Customizable without drama: Swap the pasta, up the garlic (yes), or toss in spinach if you’re being that person.

Ingredient Notes

Only a few ingredients stand between you and your new favorite pasta situation. Here’s what’s going in and why it matters.

Boneless, skinless chicken breasts: They shred beautifully after a low-and-slow cook. You could also use thighs if that’s your thing, just keep the same weight.
Olive Garden Italian dressing: This magical bottle is tangy, herby, and sneaky-delicious when heated. Use the original (nothing light or weird).
Fresh Parmesan cheese: Adds salty, nutty depth. Pre-grated stuff doesn’t melt as well, so bring out the grater if you can.
Black pepper: Just enough to balance the richness. Don’t skip, it brings the flavor harmony.
Fresh garlic: Four cloves might feel excessive—but trust me, it melts right into the sauce like a dream.
Full-fat cream cheese: Meltier, creamier, and silkier than reduced fat. Just cube it up so it melts evenly.
Penne pasta: It grabs onto thick sauces like a champ. You could use rigatoni or rotini in a pinch.

How To Make This Crockpot Olive Garden Chicken Pasta

Once you’ve got everything lined up, this really is a “set-it-and-forget-it” sort of deal. Let’s walk through it together like it’s Sunday afternoon and we’re pretending there’s jazz playing.

Layer the chicken in your slow cooker: Just lay the boneless breasts right on the bottom. No need to sear or season first—this is weekday realness.
Whisk up the sauce: In a separate bowl (use a giant coffee mug if your bowls are in the dishwasher, I won’t judge), stir together the dressing, half your grated Parmesan, the pepper, and minced garlic. It should smell intense and zippy and kind of amazing.
Pour the party over the chicken: Drizzle your sauce mixture evenly on top. Then scatter the cubed cream cheese over everything. Don’t stir it—just let the slow cooker work its magic.
Cover and cook low and slow: Set it for 4 hours on HIGH or 6 hours on LOW. Honestly, either works, just don’t peek too much. Your patience is about to be rewarded.
Boil that pasta: Near the end of the cook time, bring a pot of salted water to a boil and cook that penne until al dente. Keep about a cup of the starchy pasta water in case you want to loosen the sauce later.
Shred the chicken into creamy bliss: Use two forks (or clean claws, if you’re wild) to shred the chicken straight in the crock. It should fall apart like butter and mix into the creamy, tangy sauce on its own.
Toss in the pasta and finish: Add your freshly cooked pasta to the slow cooker and gently fold everything together. That sauce should coat every noodle like a warm hug. If it’s too thick, drizzle in reserved pasta water a bit at a time.
Top with more Parm and serve: Go ahead and sprinkle the rest of the Parmesan on top. Maybe a little cracked black pepper too?

Storage Options

Alright, so maybe you went wild and made the full batch even though it’s just you and your cat. No shame. This pasta stores like a champ.

In the fridge, leftovers keep well for about 3 to 4 days. Just scoop it into an airtight container once it’s fully cooled (don’t steam up your fridge with a hot pot—been there, regretted it). The sauce can thicken up overnight, but that’s where your pasta water or a splash of milk comes in. Add it when reheating to bring things back to creamy town.

Reheating is easy: microwave on medium power in 30-second bursts so you don’t overcook the chicken or turn the sauce into glue. Stir between each go. Or warm gently on the stove with a splash of water or milk stirred in.

And yes, technically, you can freeze it. But the dairy might get a little funky in texture. If you’re cool with a slightly grainier sauce after thawing, go for it. Freeze in portions so you don’t have to commit to the whole thing later.

Variations and Substitutions

Whether you’re swapping for dietary reasons or just playing fridge roulette, this recipe is surprisingly flexible. Here are a few options to keep things interesting:

Chicken thighs instead of breasts: More flavor, more moisture, and a little higher fat. They also shred beautifully after a long cook.
Different dressings: Can’t find Olive Garden’s? Try another Italian-style dressing with tang and herbs. Just avoid creamy Caesar types—it won’t be the same ride.
Use a different pasta shape: Rotini or shells work well. Even bowties have their charm. Just go with something that traps sauce in its ridges.
Add veggies at the end: Stir in cooked broccoli, thawed spinach, or peas once the chicken’s shredded. It’s a sneaky way to add green stuff without drama.
Spicy version: Toss in a pinch of red pepper flakes with the sauce mix or add chopped banana peppers on top for some casual heat.

What to Serve with Crockpot Olive Garden Chicken Pasta

This creamy, saucy pasta is pretty self-sufficient. But let’s be honest—it shines even brighter with a few bonus players on the plate.

A simple side salad with lemony vinaigrette balances the richness beautifully. Something crunchy, fresh, and a little acidic makes everything pop more. Plus, it tricks your brain into thinking this is a balanced meal.
Garlic bread or cheesy focaccia is wildly good here. You’ll want something carby to mop up any extra sauce. If you’ve never dunked bread in a cream cheese-based pasta sauce, you haven’t lived.
Roasted vegetables (think zucchini, bell peppers, or even brussels sprouts) add some smoky depth against the creamy pasta. I usually toss them in olive oil and go wild in the oven.
If you’re trying to stretch this into a feast, add a light appetizer or dessert. I love ending creamy meals with something bright like a raspberry trifle—tart-fruity goodness layered like a sweet architectural miracle.
Feeling meat-heavy? Serve smaller portions alongside a crisp protein like pan-seared salmon or grilled chicken thighs for a funky high-low vibe.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I use frozen chicken in the crockpot?

Technically yes, but it’s not ideal. Slow cookers don’t bring the meat up to a safe temperature quickly enough, so it increases the risk of bacteria hanging around too long. Best to thaw the chicken first. You can safely defrost it using our handy trick for defrosting meat with a microwave—just don’t cook it in there, we’re not animals.

What can I use if I don’t have the Olive Garden dressing?

No worries. Look for a zesty Italian dressing at the store—something with visible herbs and a vinegar-forward base. Brands like Ken’s or Kraft can work in a pinch. Just skip the creamy versions; they’ll change the whole flavor and texture vibe.

Can I make this dish gluten-free?

Absolutely. Just swap in your favorite gluten-free pasta. Penne works great, but cook it al dente (or slightly under), as gluten-free pasta can get mushy fast when reheated. Also, double-check your dressing just to be sure there’s no sneaky gluten hiding in there.

Can I double the recipe?

Yep, just make sure your crockpot can handle the volume. A 6 to 7-quart cooker should be fine for a double batch. You may want to give it an extra 30 minutes to an hour if things are stacked tight. And stir it really well once the chicken is shredded so the sauce distributes evenly.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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