Olive Garden Chicken Pasta

My husband asked for this one two weeks in a row, which around here counts as a standing ovation. It goes into the rotation whenever the week fills up, and the crockpot does nearly all of the work.

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

OLIVE GARDEN ITALIAN DRESSING – The 16-ounce bottle sits in the salad dressing aisle at most grocery stores. Any zesty Italian dressing works in a pinch.

CHICKEN – Skinless, boneless breasts shred beautifully after the slow cook. Boneless thighs work too and stay extra juicy; give them a little more time. Start with thawed chicken; the USDA recommends it for even, safe slow cooking.

CREAM CHEESE – Use the block kind and cube it so it melts evenly into the sauce. I skip the spreadable tub style here.

PARMESAN CHEESE – Freshly grated off the block melts into the silkiest sauce. I keep a wedge on hand just for creamy recipes like this one.

ROTINI – The spirals grab onto every bit of the creamy sauce. Penne, rigatoni, or cavatappi work well too.

CHICKEN BROTH – Low-sodium keeps the seasoning in your hands, since the dressing already brings plenty. Salt at the end, only if the pot needs it.

How To Make Olive Garden Chicken Pasta

Please check the printable recipe card below for more detailed instructions.

1. Place the chicken in the slow cooker and top with the dressing, broth, seasonings, Parmesan, and cream cheese.
2. Cover and cook until the chicken shreds easily.
3. Near the end, cook the pasta and shred the chicken right in the pot.
4. Stir in the pasta and cheese, cover until melted, and top with fresh basil.

Leftovers and Storage

STORE – Leftovers keep in an airtight container in the fridge for 3 to 4 days.

FREEZE – Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge.

REHEAT – Microwave single bowls in 60-second bursts, stirring between each, until hot. On the stove, warm it over medium-low heat with a splash of broth or milk. In the oven, cover and bake at 350º Fahrenheit for 20 to 25 minutes. In the air fryer, use a covered foil pan at 350º Fahrenheit for 5 to 8 minutes.

MAKE AHEAD – Cook the chicken and sauce up to a day ahead and refrigerate. Rewarm in the crockpot on low, then stir in freshly cooked pasta and the shredded cheese before serving.

More Creamy Crockpot Dinners

Serving Suggestions

WEEKNIGHT DINNER – Keep it simple with a green vegetable on the side. My Roasted Frozen Broccoli goes from freezer to table while the pasta finishes.

SUNDAY SUPPER – A cool, crisp salad balances all that creamy sauce. My Oma’s German Cucumber Salad is the one I reach for.

POTLUCK NIGHT – The whole meal travels right in the crockpot and stays warm on the buffet. A loaf of 3 Ingredient Bread belongs next to it for the sauce.

FAMILY GATHERING – Round out a bigger table with Green Beans With Bacon. Together they feed a hungry crowd without extra work.

Recipe Success Tips

AL DENTE – Pull the pasta 1 to 2 minutes before the package says. It finishes softening in the warm sauce, so every spiral stays springy.

LOW HEAT – The low setting gives the juiciest, most tender shredded chicken. High for 3 to 4 hours works when the day gets away from you.

TASTE FIRST – The dressing seasons the whole pot on its own. Taste at the end and add salt only if the pasta needs it.

SAUCE CHECK – The sauce thickens as it stands. A splash of warm broth loosens it right back up to your favorite texture.

EXPERT TIP – A hand mixer shreds the warm chicken right in the pot in under a minute. Two forks work just as well with a little more elbow grease.

Commonly Asked Questions

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