Slow Cooker Olive Garden Chicken Pasta Recipe

I love this Slow Cooker Olive Garden Chicken Pasta. The combination of tender chicken, rich Italian dressing, and perfectly cooked pasta creates an incredible flavor burst. Every bite feels like an effortless treat that warms my soul. It’s a dish that’s both comforting and nostalgic, making it my ultimate cozy night favorite.

I think my Slow Cooker Olive Garden Chicken Pasta is a game changer for busy nights. I like using 1.5 lbs of boneless, skinless chicken breasts because they cook up so tender.

Then I add 2 cups of Olive Garden Italian Dressing which really boosts the flavor, mixed with 8 oz of softened cream cheese and 1 cup heavy cream to create that rich, creamy texture. I also stir in 1/2 cup grated Parmesan cheese and 1/2 cup chicken broth for extra flavor and nutritional balance.

I sprinkle in 1/2 tsp garlic powder, along with salt and pepper to taste, and then toss in 12 oz uncooked pasta of your choice, like penne. I love how this dish comes together wonderfully in the slow cooker, kind of like a magical crockpot recipe with a twist that makes it one of those easy pasta dishes everyone craves.

It’s hearty, tasty and really satisfying when you need a comforting meal.

Why I Like this Recipe

1. I love how the chicken gets super tender in the slow cooker so every bite just melts in my mouth, and it feels like all the flavors have mingled really well.
2. I really dig the creamy sauce that comes from mixing the Italian dressing, cream cheese, and Parmesan—it’s like a perfect blend of tangy and rich that I can’t get enough of.
3. I appreciate how simple and hands-off this recipe is; I just toss everything in the slow cooker and let it work its magic while I chill.
4. I’m a big fan of how the pasta absorbs all that flavor while it cooks, turning an ordinary dinner into something comfortingly hearty and satisfying.

I also love how this recipe rocks a cool twist on a classic Italian flavor. It uses Olive Garden Italian Dressing to make a creamy, tasty pasta that reminds me of my favorite restaurant meals. Plus, the slow cooker makes it so easy to have a delicious dinner ready even on busy days. The whole process is simple, and even though it might seem fancy, it’s totally doable for someone like me who likes keeping things chill in the kitchen.

Ingredients

• Chicken breasts: lean source of protein that builds muscles and gives a hearty texture.
• Olive Garden Italian Dressing: a tangy, zesty mix that adds moisture and a savory kick.
• Cream Cheese: rich, creamy and a bit tangy which helps give the dish its smooth vibe.
• Heavy Cream: adds a luscious creaminess with a touch of mild sweetness to the sauce.
• Parmesan Cheese: salty, savory topping that kicks up flavor and provides extra protein.
• Uncooked Pasta: provides satisfying carbohydrates and cooks to a tender, filling texture.
• Garlic Powder: enhances the overall dish with a warm, sharp flavor though used sparingly.
• Salt and Pepper: simple seasonings that elevate flavors and balance the dish experience.

Ingredient Quantities

• 1.5 lbs boneless, skinless chicken breasts
• 2 cups Olive Garden Italian Dressing
• 8 oz cream cheese, softened and cubed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 12 oz uncooked pasta (penne or your choise)
• 1/2 tsp garlic powder
• Salt and pepper, to taste

How to Make this

1. Season the chicken breasts with salt, pepper and garlic powder then place them in the bottom of your slow cooker.

2. Pour in the Olive Garden Italian Dressing, chicken broth and heavy cream over the chicken.

3. Add the cubed cream cheese and grated Parmesan on top while trying not to let them sink too far down.

4. Cover the slow cooker and cook on low for about 3 hours or on high for roughly
1.5 hours until the chicken is tender.

5. Once done, take out the chicken and shred it using two forks before returning it to the slow cooker.

6. Mix everything well so that the cream cheese melts into a creamy sauce with the dressing and broth.

7. Stir in the uncooked pasta, making sure it is well coated and mostly submerged in the sauce.

8. Cover the slow cooker again and cook on high for an additional 30 to 40 minutes until the pasta is al dente.

9. Give the dish a good stir halfway through the pasta cooking time to prevent sticking.

10. Taste and adjust the salt and pepper if needed then serve hot with an extra sprinkle of Parmesan if you like.

Equipment Needed

1. Slow cooker
2. Forks (at least two for shredding the chicken)
3. Measuring cups (for the dressing, cream, broth, and cream cheese)
4. Measuring spoons (for salt, pepper, and garlic powder)
5. A mixing spoon (for stirring the sauce and pasta)
6. A knife and cutting board (if you need to trim or prep the chicken)

FAQ

• Q: Can I make this recipe ahead of time?
  A: Yeah, you can prep it the night before and pop it in the slow cooker in the morning. Just be sure to refrigerate the dressing and cream cheese separately and mix them when you’re ready to cook.
• Q: What type of pasta works best?
  A: I usually go with penne because it holds the sauce really well but you can use any pasta you like such as rotini or even shells if thats what you have on hand.
• Q: Can I swap the Olive Garden Italian Dressing with another dressing?
  A: Sure, you can experiment with other Italian or even a garlic herb dressing. That said the flavor might change a bit than the original version.
• Q: How long should I cook the chicken in the slow cooker?
  A: Normally about 4 to 6 hours on low is good, but if youre cooking it on high make sure its cooked until its no longer pink inside and reaches 165°F.
• Q: What if the sauce looks too thick or too runny?
  A: If it seems too thick, thin it out with a little more chicken broth. If its too runny, letting it cook a bit longer or giving it a stir halfway through can help thicken it up.

Slow Cooker Olive Garden Chicken Pasta Recipe Substitutions and Variations

• If you can’t find Olive Garden Italian Dressing, try mixing equal parts olive oil and vinegar (balsamic or white wine work good) with a splash of lemon juice and a pinch of Italian herbs.
• No cream cheese? You might use mascarpone or even Greek yogurt instead. The flavor might be a bit tangier, so adjust your seasonings accordingly.
• If heavy cream is all out, half and half works fine as a substitution, though it might make the sauce a bit lighter in texture.
• Don’t have chicken broth? Vegetable broth is a solid alternative and will still give a good depth of flavor to your dish.
• Prefer a different pasta than penne? Bow ties or fusilli are great choices since they hold the sauce pretty well.

Pro Tips

1. One cool trick is to mix the cream cheese with a bit more heavy cream before you add it to the slow cooker so it melts smoother; trust me it makes a big difference in how the sauce turns out.
2. If your slow cooker heats unevenly, try giving it a good stir to spread the sauce around every now and then, this helps the pasta cook evenly and stops it from stickin anywhere.
3. For extra flavour, use freshly grated Parmesan cheese instead of the pre-grated kind if you have some around; its taste is a game changer on top of the dish.
4. Lastly, when you shred the chicken, break it apart into bite sized pieces; even though it might sound simple, it really helps mix the flavours together better.