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This slow cooker Olive Garden chicken pasta is creamy, cheesy, and ready with just 5 ingredients. A dump-and-go weeknight dinner the whole family will love!
This slow cooker Olive Garden chicken pasta is the weeknight dinner you’ve been waiting for. Tender shredded chicken, a rich and creamy sauce made with Olive Garden dressing and cream cheese, all tossed with your favorite pasta. It’s the kind of recipe that tastes like you spent hours in the kitchen, but your slow cooker did all the heavy lifting.
With just 5 ingredients and about 10 minutes of prep, this is the ultimate dump-and-go dinner. You just set it and let it do all the work. You come home to a house that smells amazing, and have dinner on the table in minutes. It’s become a staple in our house, and I have a feeling it’ll become one in yours too.
Erin’s Notes
- 5 simple ingredients — everything comes together with pantry and fridge staples.
- Dump and go — stir, set, and walk away. The slow cooker does the work.
- Ultra creamy sauce — the cream cheese melts into the dressing for a sauce that’s thick, rich, and irresistible.
- Family-friendly — even picky eaters can’t resist this one. Expect clean plates.
- Great for meal prep — leftovers reheat beautifully for next-day lunches.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Chicken breasts — Boneless, skinless chicken breasts work perfectly here. Thighs also work if you prefer darker meat.
- Cream of chicken soup — This is what sets this version apart from others online. The soup adds body and savory depth to the sauce so it’s extra creamy and not watery.
- Olive Garden Italian Dressing — Use the actual Olive Garden brand here. The zesty, herby flavor is the star of the dish and other brands don’t replicate it the same way.
- Cream cheese — Cube it before adding so it melts more evenly into the sauce. Full-fat cream cheese gives the best texture.
- Dried pasta — Penne is the classic choice for this dish, but rotini, ziti, or rigatoni all work great. Cook separately on the stovetop.
Olive Garden Chicken Pasta
Ingredients
- 1 1/2 pounds chicken breasts
- 10 oz cream of chicken soup
- 1 1/2 cups Olive Garden Dressing
- 4 oz cream cheese, cubed
- 1 pound dried pasta
Instructions
- Mix together cream of chicken soup and Olive Garden dressing in the base of your slow cooker.10 oz cream of chicken soup, 1 1/2 cups Olive Garden Dressing
- Nestle the chicken breasts into the sauce, and top with cream cheese cubes.1 1/2 pounds chicken breasts, 4 oz cream cheese
- Cover and cook on low for 3 hours, or until the chicken is cooked through and able to be shredded.
- Meanwhile, cook the pasta according to the package directions.1 pound dried pasta
- Remove the chicken from the slow cooker and shred or chop into smaller pieces. Add back to the slow cooker with the cooked pasta. Mix to combine.
- Serve immediately and top with additional Parmesan cheese if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Olive Garden Chicken Pasta
- Mix the cream of chicken soup and Olive Garden dressing together in the base of your slow cooker.
- Nestle the chicken breasts into the sauce. Top with cubed cream cheese.
- Cover and cook on LOW for 3 hours, or until the chicken reaches an internal temperature of 165°F and can easily be shredded.
- While the chicken finishes cooking, boil your pasta according to package directions. Drain and set aside.
- Remove the chicken from the slow cooker and shred or chop into bite-sized pieces.
- Return the chicken to the slow cooker along with the cooked pasta. Stir everything together until well coated in sauce.
- Serve immediately. Top with freshly grated Parmesan cheese if desired.
Tips For Best Results
- Don’t skip the cream of chicken soup. It thickens the sauce and adds a savory base that keeps things from feeling one-note.
- Cube the cream cheese. Smaller pieces melt faster and more evenly, so you don’t end up with big chunks in the sauce.
- Don’t overcook the chicken. Three hours on low is usually plenty for standard-sized chicken breasts. Overcooked chicken gets stringy rather than tender.
- Salt the pasta water. The pasta absorbs water as it cooks, seasoned water means better-tasting pasta.
- Reserve a splash of pasta water. If the sauce feels too thick when you stir everything together, add a few tablespoons of pasta cooking water to loosen it up.
- Serve right away. This dish is best fresh. The pasta will continue to absorb the sauce as it sits.
Variations & Substitutions
Pasta shape: Penne, rotini, rigatoni, ziti, cavatappi — use whatever shape you love or have on hand.
Chicken thighs: Boneless skinless thighs can be swapped in for an even more tender, flavorful result.
Add veggies: Stir in frozen peas, sun-dried tomatoes, spinach, or roasted broccoli when you add the pasta back in.
Make it spicy: Add red pepper flakes or a pinch of cayenne to the sauce for some heat.
Gluten-free: Swap in your favorite gluten-free pasta and use a gluten-free cream of chicken soup.
Cheesy: Add grated Parmesan cheese to the sauce as the chicken cooks. Or stir it in with the cooked pasta at the end.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days. The pasta will absorb more sauce as it sits — add a splash of chicken broth or water when reheating to loosen things up.
Freezer: You can freeze this dish for up to 2 months. For best results, freeze the chicken and sauce separately from the pasta, then cook fresh pasta when you’re ready to serve.
Reheating: Warm on the stovetop over medium-low heat with a bit of broth or milk, or microwave in 60-second intervals, stirring between each, until heated through.
Serving Suggestions
- Olive Garden Breadsticks
- Simple green salad with extra Olive Garden dressing
- Roasted or steamed Brussels sprouts
- Sautéed zucchini or asparagus
Yes. If you’re short on time, cook on HIGH for about 1.5 to 2 hours. Check the chicken at the 1.5 hour mark. You want it to reach 165°F internally and shred easily. Be careful not to overcook, as chicken breasts can dry out on high heat.
The Olive Garden brand dressing is what gives this dish its signature flavor — it’s zestier and more herby than most store brands. That said, if you can’t find it, look for a creamy Italian dressing or a high-quality zesty Italian as a substitute.
