Olive Garden chicken pasta combines tender chicken slow-cooked in a rich, creamy, zesty sauce served over your favorite pasta, for the perfect weeknight meal at home!

A spoonful of creamy Olive Garden chicken pasta being lifted from a slow cooker.

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Crockpot Olive Garden Chicken with Pasta

This slow cooker Olive Garden chicken pasta recipe is about as simple as it gets! In a similar style to my creamy crockpot Italian chicken, chicken breast is slow-cooked in a creamy and zesty combination of Olive Garden salad dressing, cream of chicken soup, and cream cheese until tender enough to shred.

Serve it over pasta or rice and complete your Olive Garden menu with Olive Garden breadsticks and a side of Olive Garden salad!

Why I Love This Recipe

  • It’s a dump-and-set recipe. The crockpot does the work!
  • Made with just 4 simple ingredients and tastes just like the one at Olive Garden.

Ingredients Notes

Ingredients for olive garden chicken pasta including chicken breasts, Italian dressing, cream cheese, and seasonings.

Find the full printable recipe with specific measurements below.

  • Chicken breasts: I use pieces of boneless skinless chicken breast so they shred easily.
  • Olive Garden dressing: Grab a jar from the grocery store or whip up a homemade version of Olive Garden salad dressing.
  • Cream of chicken soup: I use low-sodium so that I can add a bit of salt and black pepper to taste.
  • Cream cheese: Cut a block of cream cheese into cubes before adding it to the crockpot. It’ll melt easier that way.

How to Make Olive Garden Chicken Pasta

Add the chicken breasts to the bottom of the crockpot. Pour Italian dressing over them to coat, then add the cream of chicken soup over that.

Pouring Olive Garden Italian dressing over raw chicken breasts in a slow cooker.
Crockpot filled with chicken, cream cheese, and cream of chicken soup for Olive Garden chicken pasta.

Toss in the cream cheese cubes and cover with the lid. Slow cook on low for 5 hours then easily shred with forks. Season with salt and pepper and serve.

Shredded chicken in creamy sauce inside a slow cooker for crockpot Olive Garden chicken pasta.
Crockpot Olive Garden chicken pasta with ziti and shredded chicken topped with fresh parsley.

Recipe Tips

  • Olive Garden dressing is a must! It’s what makes this dish as close to the real deal as possible.
  • Start with room temperature cream cheese so that it melts faster and won’t leave any clumps of cream cheese behind.
  • Short on time? You can cook the slow cooker Olive Garden chicken on high for 4 hours.
  • Cook pasta according to package directions and drain it just in time for your chicken to be ready. You want your pasta fresh.
  • Don’t skip the garnish! Fresh parsley adds a pop of freshness that livens up the creamy pasta dish. A sprinkle of Parmesan cheese also makes this restaurant quality!

Serving Suggestions

Serve crockpot Olive Garden chicken over cooked white rice or penne pasta. You could also spoon it over mashed potatoes.

I love to have a basket of breadsticks or garlic bread on the table and a traditional Caesar salad is always welcome!

Serving of Olive Garden chicken pasta on a white plate with breadsticks and parsley.

More Olive Garden copycat recipes to try include chicken gnocchi soup, zuppa toscana and chicken fettuccine Alfredo.

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Spoonful of creamy crockpot Olive Garden chicken pasta held over slow cooker with salad in background.

Olive Garden Chicken Pasta

5 from 3 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 6
Olive Garden chicken pasta combines tender chicken slow-cooked in a rich, creamy, zesty sauce served over your favorite pasta, for the perfect weeknight meal at home!
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Ingredients 

  • 4 boneless, skinless chicken breasts , thawed
  • 1 cup Olive Garden dressing
  • 10.5 ounce can cream of chicken soup , I use low-sodium
  • 8 ounces cream cheese , at room temp
  • S&P , to taste

For serving: cooked noodles or rice

For garnish: chopped fresh parsley

Instructions

  • Place 4 boneless skinless chicken breasts in the crockpot. Pour Italian dressing over the chicken. Next add the can cream of chicken soup and cut 8 ounces cream cheese into cubes and place in the crockpot.
  • Cook on low for 5 hours. Shred chicken and salt and pepper to taste.
  • Serve over cooked noodle or rice. Add fresh parsley on top if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Veggies: Feel free to add in vegetables the last hour that it’s cooking such as broccoli, peas or mushrooms. If so, add in 1/2 cup chicken broth. 

Nutrition

Calories: 267kcal, Carbohydrates: 6g, Protein: 19g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 93mg, Sodium: 903mg, Potassium: 355mg, Sugar: 1g, Vitamin A: 620IU, Vitamin C: 0.9mg, Calcium: 48mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Add-Ins

In a pinch, you can substitute the Olive Garden dressing for homemade Italian dressing (or store-bought).

Add some veggies to the mix about 30 minutes before the cooking time is up. Things like green peas, mushrooms, or broccoli. If you do, pour in 1/2 cup of chicken broth, so the veggies don’t absorb too much of the cheesy sauce.

Recipe FAQs

Is this similar to chicken alfredo?

They are both similar in consistency as they are both rich and creamy. However, this dish has zestier, tangier notes from the cream cheese and the salad dressing.

Authentic Alfredo sauce, is made with butter, Parmesan, heavy cream, cream cheese and pepper.

How to store leftovers?

Keep leftovers stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of cream to help loosen up the sauce.