Description
If you’re looking for a creamy, comforting, and crowd-pleasing dinner with minimal effort, this Crockpot Olive Garden Chicken Pasta is a must-make! Tender shredded chicken is slow-cooked in a rich Alfredo-style sauce made with Olive Garden Italian dressing, parmesan cheese, and cream cheese, then tossed with pasta for a simple yet indulgent one-pot meal.
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Ingredients
3–4 boneless, skinless chicken breasts
1 bottle (16 oz) Olive Garden Italian dressing
8 oz cream cheese, cut into chunks
½ cup grated Parmesan cheese
¼ tsp black pepper
½ tsp garlic powder
12 oz pasta (rotini, penne, or fettuccine work well)
Chopped parsley or basil (optional for garnish)
Instructions
Step 1: Add Ingredients to Crockpot
Place chicken breasts in the crockpot.
Pour the Olive Garden dressing over the chicken.
Add the chunks of cream cheese, Parmesan, garlic powder, and black pepper on top.
Cover and cook on low for 6 hours or high for 4 hours, until chicken is cooked through and tender.
Step 2: Shred the Chicken
Once cooked, shred the chicken directly in the crockpot using two forks.
Stir everything together until the sauce is creamy and well combined.
Step 3: Cook the Pasta
Cook pasta in salted water according to package directions.
Drain and add the cooked pasta to the crockpot.
Stir to coat the pasta evenly in the creamy sauce and shredded chicken.
Step 4: Serve
Serve warm, garnished with chopped parsley or basil and extra Parmesan if desired.
Notes
Use Full-Fat Cream Cheese – It melts better and creates a smoother sauce
Don’t Overcook the Pasta – Keep it al dente to hold up in the creamy sauce
Make It Spicy – Add crushed red pepper flakes for a kick
Double the Sauce – For extra creaminess, add ½ cup of heavy cream at the end
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Cuisine: American–Italian