Description
Creamy, comforting, and bursting with flavor, this Crockpot Olive Garden Chicken Pasta is a viral favorite for a reason! Tender shredded chicken is slow-cooked in a rich, zesty dressing with cream cheese and parmesan, then tossed with your favorite pasta for a no-fuss meal the whole family will devour.
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Ingredients
3–4 boneless skinless chicken breasts
1 bottle (16 oz) Olive Garden Signature Italian dressing
8 oz cream cheese, cut into chunks
½ cup grated Parmesan cheese
¼ tsp garlic powder
12 oz pasta (penne, rotini, or fettuccine all work great)
Chopped parsley or basil (optional for garnish)
Instructions
Step 1: Load the Crockpot
Place chicken breasts in the bottom of the crockpot.
Pour the full bottle of Italian dressing over the chicken.
Add cream cheese chunks, parmesan cheese, and garlic powder.
Cover and cook on low for 6–7 hours or high for 4 hours, until chicken is very tender.
Step 2: Shred the Chicken
Once the chicken is cooked through, use two forks to shred it directly in the crockpot.
Stir everything together until the sauce is smooth and creamy.
Step 3: Cook the Pasta
Cook pasta in salted water according to package instructions.
Drain well and add the pasta directly into the crockpot.
Stir until the pasta is fully coated in the creamy sauce.
Step 4: Serve & Garnish
Spoon the pasta into bowls and top with extra parmesan, fresh herbs, or even a dash of red pepper flakes.
Serve warm and enjoy!
Notes
Don’t Overcook Pasta – Cook separately for the perfect texture
Add More Creaminess – Stir in a splash of milk or heavy cream if needed
Use Fresh Parmesan – Grates smoother and adds richer flavor
Make It Spicy – Add a pinch of cayenne or red pepper flakes for extra kick
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Cuisine: American–Italian