Slow Cooker Olive Garden Chicken Pasta

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Slow Cooker Olive Garden Chicken Pasta

  • Prep time: 5 minutes

  • Cook time: 4–6 hours (Low) or 2–3 hours (High)

  • Servings: 6 people

Ingredients

  • Chicken: 1.5 to 2 lbs boneless skinless chicken breasts

  • Dressing: 1 bottle (16 oz) Olive Garden Signature Italian Dressing

  • Cream Cheese: 1 block (8 oz) cream cheese, cubed

  • Cheese: 1/2 cup grated Parmesan cheese

  • Pasta: 1 lb (16 oz) Penne or Rotini pasta

  • Garnish: Fresh cracked black pepper and chopped parsley

Instructions

  1. Layer the Slow Cooker: Place the chicken breasts in the bottom of the slow cooker. Pour the entire bottle of Italian dressing over the chicken.

  2. Add Cheese: Top the chicken with the cubed cream cheese and the Parmesan cheese. Don’t worry about stirring it yet.

  3. Cook: Cover and cook on Low for 5–6 hours or High for 3 hours.

  4. Shred & Mix: Once the chicken is cooked through (internal temp of 165°F), use two forks to shred the chicken directly in the pot. Stir everything together until the cream cheese is fully incorporated into a smooth, creamy sauce.

  5. Boil Pasta: While the sauce finishes, cook your pasta in a separate pot of salted water according to package directions (aim for al dente).

  6. Combine: Toss the cooked pasta into the slow cooker with the chicken and sauce. Mix well to coat.

Chef’s Tips & Notes

  • The Pasta Trick: Never cook the dry pasta inside the slow cooker for this recipe. It absorbs too much liquid and often turns mushy or gummy. Boil it separately for the best texture.

  • Thicken the Sauce: If the sauce looks too thin after shredding the chicken, leave the lid off for 15 minutes on the “High” setting before adding the pasta.

  • Lighten it Up: You can use “Light” Olive Garden dressing and Neufchâtel cheese to reduce the calorie count without losing much flavor.

Nutritional Info (Per Serving)

Approximate values based on standard ingredients:

Metric Amount
Calories 640 kcal
Total Fat 32g
Saturated Fat 12g
Cholesterol 115mg
Sodium 1,180mg
Total Carbs 52g
Protein 38g

Benefits of this Recipe

  • High Protein: Each serving packs nearly 40g of protein, making it very satiating.

  • Minimal Cleanup: Since the sauce and chicken happen in one pot, you only have the slow cooker and one pasta pot to wash.

  • Meal Prep Friendly: This pasta actually tastes better the next day as the flavors continue to meld.

Q&A

Q: Can I use frozen chicken?

A: It is generally recommended to thaw chicken first for food safety reasons in a slow cooker, as frozen meat stays in the “danger zone” temperature-wise for too long. However, if you do use frozen, add 1-2 hours to the cook time.

Q: Can I add vegetables?

A: Absolutely. Fresh baby spinach stirred in at the very end is a great addition. You can also add steamed broccoli or sautéed mushrooms when you toss in the pasta.

Q: Is it too salty?

A: The dressing and Parmesan contain a fair amount of sodium. To balance this, do not add extra salt to the slow cooker, and ensure you use unsalted butter or low-sodium chicken broth if you choose to thin the sauce.

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