If you are looking for a delicious, effortless meal that the whole family will enjoy, Crock Pot Olive Garden Chicken Pasta is an excellent choice. This recipe combines tender chicken, creamy cheese, and flavorful Olive Garden dressing to create a comforting pasta dish that cooks itself while you handle your busy day. The slow cooker does most of the work, making it a perfect option for weeknights when you want a tasty dinner without spending hours in the kitchen.
Why We Love This Crock Pot Olive Garden Chicken Pasta Recipe
This recipe stands out because it blends the ease of slow cooking with rich, familiar flavors that remind you of a restaurant favorite. You simply add a few ingredients to your crock pot, set the timer, and let it work its magic. The chicken becomes juicy and tender, soaking up the creamy dressing and garlic seasoning. The addition of cream cheese and Parmesan melts into a velvety sauce that coats every bite of penne pasta perfectly. It’s a crowd-pleaser that saves you time without sacrificing taste.
Ingredients for Crock Pot Olive Garden Chicken Pasta
To prepare this meal, you will need:
- 2 pounds of boneless, skinless chicken breast
- 16 ounces of Olive Garden salad dressing (or a creamy Italian dressing substitute)
- 1 teaspoon garlic powder
- 16 ounces of penne pasta
- 8 ounces of softened cream cheese, cut into cubes
- ½ cup grated Parmesan cheese, divided
- ½ cup half and half (optional, for extra creaminess)
How to Make Crock Pot Olive Garden Chicken Pasta
Start by preparing your slow cooker. Spray the bottom with a non-stick spray to help with cleanup later. Place the chicken breasts in the crock pot, then sprinkle garlic powder evenly over the chicken. Pour the entire bottle of Olive Garden dressing over the chicken, making sure it’s fully covered. Cover the slow cooker and cook on high for 2 to 3 hours or on low for 5 to 6 hours, until the chicken reaches an internal temperature of 165°F and is cooked through.
While the chicken cooks, boil the penne pasta according to the package instructions, then drain it well.
Once the chicken is done, shred it using two forks right in the slow cooker. Add the cooked pasta, cream cheese cubes, and ¼ cup of the grated Parmesan cheese into the crock pot with the shredded chicken. If you want a creamier texture, pour in the half and half now. Stir everything well to combine.
Cover the slow cooker again and cook on low for another 30 minutes. This allows the cream cheese to melt fully and the pasta to soak up the creamy sauce. Before serving, sprinkle the remaining Parmesan cheese on top for an extra burst of flavor.
How to Serve Crock Pot Olive Garden Chicken Pasta
This creamy pasta dish is great served straight from the slow cooker, making it convenient for busy evenings. You can spoon it onto plates for a comforting main meal. To add color and freshness, pair it with a simple side salad or steamed vegetables like broccoli or green beans. A crusty bread or garlic bread works perfectly to scoop up any extra sauce. You can also garnish the pasta with a sprinkle of fresh parsley or basil for a bright touch.
Serving this dish warm ensures the creamy texture stays rich and inviting. It’s a filling meal that satisfies both kids and adults, making dinner time easier and more enjoyable.
Expert Tips for Crock Pot Olive Garden Chicken Pasta
To get the best results, there are a few tricks you can use. First, make sure to use the small bottle of Olive Garden dressing as recommended. If you have a larger bottle, measure out 2 cups instead of pouring it all in to avoid overpowering the dish.
If you prefer, you can add the cream cheese at the beginning with the chicken when cooking on low. This method melts the cream cheese slowly and infuses the flavors deeply. However, if you do this, you may not need to add the half and half later, especially if you like your pasta less saucy.
Be careful not to substitute regular Italian dressing as it tends to be too tangy and changes the flavor balance. Sticking to creamy Italian or Olive Garden-style dressing is key for that signature taste.
Finally, don’t overcook the pasta before adding it to the slow cooker. Cooking it just until al dente ensures it won’t turn mushy during the last 30 minutes of cooking.
How to Store Crock Pot Olive Garden Chicken Pasta
If you have leftovers, store them in an airtight container and refrigerate within two hours of cooking. The pasta will keep well for 3 to 4 days. When reheating, warm it gently on the stovetop or in the microwave to avoid drying out the sauce. Adding a splash of milk or half and half while reheating can help restore the creamy consistency.
For longer storage, you can freeze the pasta in a freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight before reheating. Avoid freezing if you plan to add fresh pasta or delicate toppings later.
Variation of Crock Pot Olive Garden Chicken Pasta
You can customize this dish to suit your taste and dietary preferences. For example, swap out the penne pasta for whole wheat or gluten-free pasta to fit your needs. If you want to add some vegetables, stir in chopped spinach, mushrooms, or sun-dried tomatoes during the last 30 minutes of cooking.
For a bit of spice, add crushed red pepper flakes or a dash of black pepper with the garlic powder. To boost the protein, consider mixing in cooked bacon bits or shredded cheese right before serving.
If you prefer a lighter version, replace half the cream cheese with Greek yogurt or use low-fat half and half. These tweaks keep the flavor creamy but reduce calories and fat.
Frequently Asked Questions about Crock Pot Olive Garden Chicken Pasta
What type of chicken works best for this recipe?
Boneless, skinless chicken breasts are ideal because they cook evenly and shred easily. You can also use chicken thighs if you prefer a juicier, more flavorful option.
Can I use a different pasta shape?
Yes! Penne is recommended, but other pasta shapes like rotini, fusilli, or shells work well too. Just adjust cooking times if you’re boiling the pasta separately.
Is it possible to make this recipe without a slow cooker?
While the slow cooker makes this recipe very simple, you can cook the chicken on the stove and then mix with the other ingredients. However, the slow cooker allows flavors to meld slowly for the best taste.
Can I prepare this recipe ahead of time?
Yes, you can cook the chicken and store it separately in the refrigerator. When ready, combine all ingredients and warm through before serving.
What if I don’t have Olive Garden dressing?
A creamy Italian dressing substitute can work, but the taste may vary. Avoid using regular Italian dressing as it will make the dish too tangy.
Is this recipe freezer-friendly?
Yes, leftovers freeze well. Store in airtight containers and thaw in the fridge before reheating. The texture might change slightly but the flavor stays delicious.
Crock Pot Olive Garden Chicken Pasta
Ingredients
- 2 pounds boneless, skinless chicken breast
- 16 ounces Olive Garden salad dressing (or creamy Italian dressing substitute)
- 1 teaspoon garlic powder
- 16 ounces penne pasta
- 8 ounces softened cream cheese (cut into cubes)
- ½ cup grated Parmesan cheese (divided)
- ½ cup half and half (optional, for extra creaminess)
Instructions
- Prepare your slow cooker by spraying the bottom with non-stick spray. Place chicken breasts inside and sprinkle with garlic powder. Pour the Olive Garden dressing over the chicken.
- Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours, until chicken reaches 165°F.
- While the chicken cooks, boil penne pasta according to package instructions, then drain.
- Once chicken is done, shred it in the slow cooker using two forks. Add cooked pasta, cream cheese cubes, and ¼ cup of grated Parmesan cheese. Pour in half and half if desired.
- Stir well to combine, cover, and cook on low for another 30 minutes.
- Before serving, sprinkle with remaining Parmesan cheese.
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