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Slow Cooker Olive Garden Chicken Pasta

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This dish is super creamy and using Olive Garden dressing as a base makes it taste a bit tangy as well!
Olive Garden Chicken Pasta

You will not believe how amazing-tasting this dish is! It is super creamy and using Olive Garden dressing as a base makes it taste a bit tangy. Easy recipes like this one are a breeze to make in the slow cooker so you can start making dinner early in the day and come home to an already made dinner!

What Do I Need To Make Olive Garden Chicken Pasta?

  • Boneless, skinless chicken breasts
  • Olive Garden Signature Italian Dressing
  • Cream cheese
  • Parmesan cheese
  • Penne pasta
  • Paprika
  • Pepper
  • Italian-style breadcrumbs
  • Fresh parsley
  • Butter

How Do I Make Olive Garden Chicken Pasta in The Slow Cooker?

To make this easy recipe, follow these simple steps:

  1. Place the chicken breasts, Olive Garden dressing, cream cheese, parmesan cheese, paprika, and pepper in the pot of the slow cooker. Mix everything around and cook on low for 4 hours.
  2. Transfer the chicken breasts to a cutting board or plate and shred it.
  3. Using a whisk, mix the sauce left in the crock pot until smooth. Return the shredded chicken to the pot.
  4. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Save one cup of the cooking water, and drain.
  5. Add the cooking water as well as the cooked pasta into the crockpot. Mix everything.
  6. Make the topping: in a small saucepan or skillet, melt the butter. Add the breadcrumbs and cook them until lightly toasted. Mix in the chopped parsley.

Serve the pasta with the toasted breadcrumbs on top.

How To Make A Breadcrumb Topping Extra Crunchy?

If you like your breadcrumb topping to be extra crunchy, I recommend using Panko breadcrumbs instead of the regular ones. Add Italian seasoning for flavor. Panko breadcrumbs are much more crispy and crunchy and you will love the result.

Other Olive Garden Copycat Recipes For You:

Olive Garden Chicken Pasta

Slow Cooker Olive Garden Chicken Pasta

This dish is super creamy and using Olive Garden dressing as a base makes it taste a bit tangy as well!
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 8 SERVINGS
Calories: 621kcal
Author: Katherine - Yummfully

Ingredients

  • 1 ½ lb boneless, skinless chicken breasts
  • 1-16 oz bottle Olive Garden Signature Italian Dressing
  • 8 oz cream cheese, cut into cubes
  • ½ cup parmesan cheese, grated
  • 1 tsp paprika
  • ½ tsp pepper
  • 1 cup pasta cooking water
  • 16 oz penne pasta
  • ½ tbsp butter
  • ½ cup Italian-style breadcrumbs
  • 2 tbsp chopped fresh parsley

Instructions

  • Place the chicken breasts, Olive Garden dressing, cream cheese, parmesan cheese, paprika, and pepper in the pot of the slow cooker. Cook on low for 4 hours.
  • Transfer the chicken breasts to a cutting board or plate and shred them.
  • Using a whisk, mix the sauce left in the crock pot until smooth. Return the shredded chicken to the pot.
  • Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve one cup of the cooking water, and drain.
  • Stir the pasta and cooking water into the crockpot.
  • Make the topping: in a small saucepan or skillet, melt the butter. Add the breadcrumbs and cook them until lightly toasted. Mix in the chopped parsley
  • Serve the pasta with the toasted breadcrumbs on top.

Notes

  1. Cutting the cream cheese into cubes makes it easier to dissolve.
  2. After placing all ingredients into the crockpot, stir them until combined before turning it on.
  3. Don’t forget to add the pasta cooking water, the sauce will be too thick. You need to thin it down a little.
  4. For a crispier topping, use Panko breadcrumbs instead of the regular ones.
IF YOU LOVE OLIVE GARDEN, PIN THIS RECIPE NOW!

Nutrition

Calories: 621kcal | Carbohydrates: 40g | Protein: 23g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 114mg | Sodium: 1711mg | Potassium: 22mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 18mg
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