Here’s a creamy, copycat-style Slow Cooker Olive Garden Chicken Pasta recipe inspired by the flavors of Olive Garden.
🐔 Slow Cooker Olive Garden Chicken Pasta
🛒 Ingredients
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2–3 boneless, skinless chicken breasts
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1 (16 oz) bottle Olive Garden Italian Dressing
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1 (8 oz) block cream cheese, softened
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½ cup grated Parmesan cheese
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16 oz penne pasta (or rotini)
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½–1 cup milk (as needed, for thinning)
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Optional: 1 tsp garlic powder, ½ tsp black pepper, chopped fresh parsley
👩🍳 Instructions
1️⃣ Add to slow cooker
Place chicken breasts in the bottom of the slow cooker. Pour the entire bottle of Italian dressing over the chicken. Add cream cheese (block on top) and sprinkle Parmesan.
2️⃣ Cook
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Low: 5–6 hours
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High: 3–4 hours
Chicken should be tender and easy to shred.
3️⃣ Shred & mix
Shred chicken directly in the slow cooker using two forks. Stir everything together until creamy and smooth. Add a splash of milk if sauce is too thick.
4️⃣ Cook pasta separately
Boil pasta according to package directions. Drain well.
5️⃣ Combine & serve
Stir cooked pasta into the slow cooker and mix until fully coated. Garnish with parsley and extra Parmesan.
💡 Tips
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Add steamed broccoli or spinach for extra veggies.
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Use half-and-half instead of milk for richer sauce.
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For extra flavor, add a handful of shredded mozzarella at the end.
If you’d like, I can also give you a lighter version, a spicy Cajun-style twist, or a freezer meal prep version.