This post may contain affiliate links. Please read our disclosure policy.
If you’ve ever tried the Pinterest-famous Olive Garden Chicken Pasta, get ready—this version takes it up a notch. It’s rich, creamy, and full of flavor thanks to a few simple tweaks that make the sauce extra smooth and velvety. It’s an easy, cozy slow cooker dinner the whole family will love—just made even better.
This is one of those meals I saw floating around on Pinterest years ago. I gave it a try and thought, ‘Okay, this is pretty good.’ But like most recipes, I couldn’t help but tweak it just a little. I added a few extra ingredients and a simple trick with the cream cheese that takes the sauce to a whole new level of creamy and delicious.
Plus, it’s the kind of recipe that checks all the boxes. It’s easy to make, super comforting, and always a hit with the family. My husband couldn’t get over this one—he went back for seconds without even saying a word, just a big grin and an empty plate. And let’s be honest, when you can put dinner on autopilot and still have everyone asking for more, that’s a win.
I love sharing recipes that are simple yet still feel a little special, and this one perfectly fits into that sweet spot. It’s a true weeknight hero.
Olive Garden Dressing Chicken Ingredients
| Ingredient | What It Does | Swap Ideas |
|---|---|---|
| Chicken Breasts | Main protein; becomes tender and shreddable in the slow cooker | Boneless skinless chicken thighs or chicken tenders, rotisserie chicken (add in last hour) |
| Olive Garden Italian Dressing | You’ll need the small 16-ounce bottle of this creamy dressing. | Try my homemade Olive Garden dressing. You can use another Italian Dressing, but the flavor will be different. |
| Grated Parmesan Cheese | Adds salty, cheesy flavor and thickens the sauce | Romano or Asiago cheese; nutritional yeast for a lighter version |
| Black Pepper | Balances the richness with mild heat | White pepper or a pinch of crushed red pepper flakes for spice |
| Garlic Powder | Kicks up that garlicky flavor | Fresh minced garlic (2 cloves), onion powder |
| Cream Cheese | Makes the sauce creamy and smooth | Neufchâtel (for lighter option); dairy-free cream cheese if needed |
| Penne Pasta | Hearty and holds the creamy sauce well | Rotini, rigatoni, farfalle, gluten-free pasta |
| Heavy Cream | Adds richness and loosens the sauce for perfect coating | Half and half, whole milk, or a dairy-free alternative like coconut cream |
How to Make Olive Garden Dressing Chicken Pasta
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Add chicken and sauce ingredients to the CrockPot
Start by placing the chicken breasts into the bottom of your slow cooker insert. Pour the entire bottle of Olive Garden Italian dressing over the chicken.
Then sprinkle on the black pepper, garlic powder, and ¼ cup of grated Parmesan cheese.
Next, add the cubed cream cheese around the chicken. Don’t worry about mixing anything right now. The slow cooker will do the work for you.
Tip: Olive Garden’s dressing is flavorful and slightly tangy, giving it its signature taste. If you’re looking for something milder, feel free to use your favorite Italian dressing here.
Step 2: Cook the chicken
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is cooked through and fork-tender. The internal temperature of the chicken should reach 165°F at the thickest part.
Tip: Since every slow cooker cooks a little differently, check on the chicken around the 4-hour mark (if cooking on low) to make sure it’s not drying out.
Step 3: Cook the pasta
When the chicken is almost ready, bring a large pot of water to a boil and cook the pasta according to the package directions. Drain and set it aside.
Penne is perfect for holding onto the creamy sauce, but rotini, bow tie, rigatoni, or any short pasta shape works well, too.
Tip: Season your pasta water generously with salt. It’s the best way to season the pasta before it’s mixed into the sauce.
Step 4: Shred the chicken
Remove the chicken from the slow cooker and shred it with two forks. You want bite-sized pieces that still hold some texture.
Tip: Don’t over-shred. If the chicken is too fine or stringy, it will disappear into the sauce instead of giving you those delicious bites throughout.
Step 5: Make the sauce
Whisk the melted cream cheese into the sauce left in the slow cooker until smooth. Stir in the remaining ¼ cup of Parmesan cheese and the heavy cream.
The sauce should be creamy and well-blended. If it looks a little too thick, you can thin it with a splash of milk.
Tip: Using full-fat cream cheese and heavy cream gives you the richest, smoothest texture, but feel free to lighten it up with Neufchâtel and half-and-half if preferred.
Step 6: Combine and serve
Add the shredded chicken back into the slow cooker, followed by the cooked pasta. Stir gently to combine everything and make sure the pasta is fully coated in the sauce.
If the sauce has thickened up as it sat, add a little more cream or milk to loosen it until it’s just right.
Tip: For an extra flavor boost and a pop of color, top with additional grated Parmesan and a sprinkle of fresh parsley before serving. Crushed red pepper flakes are great if your crew likes a little kick.
Olive Garden Dressing Pasta Tips
- Don’t over-shred the chicken: You want bite-sized pieces that hold up in the sauce. If it’s shredded too finely, it can disappear into the pasta.
- Use full-fat cream cheese for the best texture: It melts beautifully and gives the sauce that extra-rich, creamy finish. You can use Neufchâtel if needed, but the sauce will be slightly thinner.
- Cook the pasta just to al dente: This helps it hold its shape when mixed with the hot sauce. Overcooked pasta can get too soft once combined.
- Taste before adding salt: The Italian dressing and Parmesan already bring plenty of flavor, so you may not need to add extra salt.
- Let it sit before serving: After everything is mixed, let it rest for 5 to 10 minutes. This allows the sauce to thicken slightly and cling to the pasta.
- Add a splash of milk or cream when reheating: This brings the sauce back to life if it thickens up in the fridge.
Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Variations and Substitutions
- Add in veggies: This creamy pasta is the perfect base for sneaking in a few vegetables. Try steamed broccoli, baby spinach, green peas, or even sautéed mushrooms. Stir them in at the end so they stay fresh and don’t overcook.
- Turn up the heat: Want a little kick? Add a pinch of crushed red pepper flakes or a splash of hot sauce to the sauce. Start small and adjust to taste—especially since the dressing already adds some tang.
- Make it extra cheesy: For a cheesier, gooier version, stir in or top with shredded mozzarella, provolone, or an Italian blend right before serving. It melts into the sauce and gives it that comforting stretch everyone loves.
- Go lighter: To lighten things up a bit, use Neufchâtel cheese (a lower-fat cream cheese), half-and-half instead of heavy cream, and a lower-sodium or lighter Italian dressing. You’ll still get a creamy sauce with a bit less richness.
- Try a low-carb twist: Skip the pasta and serve the creamy chicken over zucchini noodles, spaghetti squash, or cauliflower rice. It’s still just as satisfying and packed with flavor.
- Use a different pasta shape: Don’t have penne? No problem! Rotini, rigatoni, bowties, or shells all work beautifully. Just cook them according to the package instructions and stir them in like usual.
- Add a bacon boost: Crispy crumbled bacon on top is a delicious way to add smoky flavor and a little crunch. Sprinkle it on just before serving to keep it nice and crisp.
- Top it off with fresh herbs: A sprinkle of chopped parsley, basil, or chives adds color and a pop of freshness that balances out the rich, creamy sauce.
- Saucier: You get a nice coating of sauce with this, but for more sauce, add extra cream or milk at the end.
Recipe FAQs
Yes, but for food safety, I recommend thawing the chicken first. Cooking frozen chicken in a slow cooker can keep it in the “danger zone” too long as it slowly thaws and cooks.
No problem! You can use any creamy or zesty Italian dressing you like. Just keep in mind that flavor profiles vary—some may be more tangy or salty than others. I also have a homemade version that is so easy to whip up.
Absolutely. Just skip the long cook time. Add the shredded cooked chicken, along with the cream cheese, and heat everything on low for about an hour to allow the flavors to blend.
Storing Olive Garden Italian Chicken Pasta
To prep ahead and freeze before cooking:
Add the raw chicken, Italian dressing, cream cheese, Parmesan cheese, garlic powder, and pepper to a large, freezer-safe bag or container. Seal well, label, and freeze for up to 2 months. When you’re ready to cook, thaw it overnight in the fridge, then dump everything into the slow cooker and follow the recipe as written. Cook the pasta fresh when ready to serve
Storing Leftovers:
Store leftovers in an airtight container in the fridge for up to 4 days. The sauce may thicken once chilled, so just add a splash of milk or cream when reheating to get that creamy texture back.
To freeze leftovers:
Let the pasta cool completely, then transfer to an airtight, freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave, adding a splash of milk or cream to revive the sauce.
Reheating:
Warm on the stovetop over low heat or in the microwave in short intervals, stirring between each interval. Add a splash of milk, cream, or even chicken broth if needed to revive the sauce.
How to Serve Olive Garden Chicken Pasta
This rich and creamy pasta is hearty on its own, but a few simple sides can round out the meal perfectly:
- Garlic bread or breadsticks: You can’t go wrong with warm, buttery bread to soak up that delicious sauce. Store-bought or homemade—whatever makes dinner easier.
- Simple side salad: A crisp green salad with Italian dressing balances the richness of the pasta. Add tomatoes, cucumbers, or olives for extra flavor.
- Roasted broccoli or air-fried green beans If you want something with a little more texture and flavor, these are a great choice and pair surprisingly well with the creamy sauce.
- Fresh fruit: For a lighter side, a small bowl of fruit or fruit salad adds a fresh, sweet contrast to the savory pasta.
Hungry for more easy, home-cooked, delicious recipes?
Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, and Instagram.
Olive Garden Chicken Pasta (with Dressing Marinade)
Equipment
Ingredients
- 1.5 to 2 pounds chicken breasts, boneless, skinless
- 16 ounces Olive Garden Italian Dressing
- ½ cup grated Parmesan cheese, divided
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 8 ounces block cream cheese, cubed
- 1 pound penne pasta
- 1 cup heavy cream, or half and half
Instructions
- Prep Chicken: Place the chicken breasts in the slow cooker insert. Then pour the entire bottle of Italian dressing over the chicken. Sprinkle black pepper, garlic powder, and ¼ cup Parmesan cheese evenly over the top of the chicken.
- Place the cubed cream cheese around the chicken in the dressing.
- Cook: Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is cooked through and tender (the internal temperature should read 165°F at the thickest part of the chicken breast).
- Boil Pasta: About 15 minutes before the chicken is done, cook penne according to package directions. Drain and set aside.
- Shred Chicken: Once the chicken is done, remove it from the slow cooker and shred it with two forks.Tip: Don’t over-shred the chicken. You want there to be pieces of chicken with your pasta, so be careful not to shred the chicken so much that it is stringy and disappears into the sauce.
- Make Sauce: In the slow cooker, whisk the melted cream cheese into the sauce until smooth. Stir in the remaining ¼ cup Parmesan cheese and heavy cream.
- Combine: Return shredded chicken to the slow cooker. Add cooked pasta and gently stir to combine. Serve warm.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
