Slow Cooker Olive Garden Chicken Pasta Recipe

This creamy, tender Olive Garden Chicken Pasta is made with chicken breasts, cream cheese, and Italian dressing and ready in four hours. The magic happens when you pull the chicken apart, letting it soak up the rich, tangy cream sauce right in the slow cooker. I love setting this up before noon and letting it cook all day.

Restaurant-Quality At Home

I used to think achieving that signature restaurant flavor required a complex list of seasonings and heavy cream. It turns out the bottled dressing provides all the herbs and tanginess you need in one simple pour.

The slow cooker does all the heavy lifting to keep the meat from drying out. I quickly realized that waiting to add the pasta until the very end prevents it from turning into a mushy mess.

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Olive Garden Chicken Pasta Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 16 oz Olive Garden signature Italian dressing
• 8 oz cream cheese, cubed
• 1/2 cup grated Parmesan cheese
• 16 oz penne pasta
• 1/4 tsp black pepper

How To Make Olive Garden Chicken Pasta

1. Layer the base: Place the chicken breasts at the bottom of a slow cooker and sprinkle with black pepper.
2. Add the wet ingredients: Pour the Italian dressing evenly over the chicken, then scatter the cream cheese cubes and Parmesan cheese on top.
3. Cook the chicken: Cover and cook on low for 4 hours or on high for 2 hours until the meat reaches 165 degrees Fahrenheit.
4. Shred and mix: Remove the chicken, shred it with two forks, and whisk the hot liquid in the slow cooker until smooth.
5. Cook the pasta: Boil the penne pasta on the stove according to package directions, then drain it well.
6. Combine and serve: Return the shredded chicken and cooked pasta to the slow cooker, stirring until completely coated in the sauce.

Recipe Tips

• Use full-fat cream cheese: Reduced fat versions can separate and create a grainy sauce during the long cooking process.
• Block cheese is best: Grating your own Parmesan melts much smoother than pre-shredded varieties coated in anti-caking powder.
• Don’t overcook the pasta: Boil it just to al dente so it holds up when mixed into the hot slow cooker.

What To Serve With Olive Garden Chicken Pasta

Garlic breadsticks are an obvious match for soaking up the extra creamy dressing sauce. A crisp green salad balances out the heavy, rich cheeses.

How To Store

Keep leftover pasta in an airtight container in the fridge for up to three days. The sauce will thicken as it cools, so add a splash of milk when reheating on the stove or in the microwave.

FAQs

Can I use frozen chicken?
It is unsafe to use frozen chicken in a slow cooker because it spends too much time in the temperature danger zone. Thaw your chicken completely in the fridge beforehand.

Why did my sauce curdle?
Using low-fat cream cheese or a knock-off dressing can cause separation. Whisking vigorously after shredding the chicken usually brings it back together.

Can I cook the pasta in the slow cooker?
It is possible, but cooking the pasta separately on the stove ensures the best texture. Slow cooker pasta often turns out too soft or unpleasantly starchy.

Nutrition

• Calories: 680 kcal
• Total Fat: 34g
• Saturated Fat: 14g
• Cholesterol: 120mg
• Sodium: 1150mg
• Total Carbohydrate: 55g
• Protein: 38g

Try More Recipes:

• Lemon Garlic Chicken Pasta Recipe
• Lemon Chicken Pasta Recipe
• Chicken Pesto Pasta Recipe