Creamy, garlicky, and full of flavor — this Olive Garden-inspired chicken pasta is made entirely in the slow cooker. Tender shredded chicken and penne swim in a rich sauce made with Olive Garden Italian dressing, cream cheese, and Parmesan.
Prep Time: 10 minutes
Cook Time: 4–5 hours on Low (or 2–3 hours on High) + 30–45 minutes for pasta
Total Time: About 3–6 hours
Servings: 6
Equipment: 6-quart slow cooker
Ingredients
Main ingredients
- 1½–2 lbs (700–900 g) boneless skinless chicken breasts
- 1 bottle (16 oz / 473 ml) Olive Garden Signature Italian Dressing
- 8 oz (225 g) Philadelphia cream cheese, cut into cubes
- 1 cup freshly grated Parmesan cheese
- 12–16 oz (340–450 g) penne pasta (uncooked)
- ½–1 cup chicken broth (only if needed)
- 1 teaspoon garlic powder (optional but recommended)
- ½ teaspoon black pepper
- Optional: 1 cup shredded mozzarella cheese
- Optional garnish: chopped fresh parsley + extra Parmesan
Detailed Instructions
- Prepare the slow cooker
Place the chicken breasts in the bottom of the slow cooker in a single layer. - Add the sauce ingredients
Pour the entire bottle of Olive Garden Signature Italian Dressing over the chicken.
Scatter the cubed cream cheese and grated Parmesan on top.
Sprinkle with garlic powder and black pepper. - Cook the chicken
Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the chicken reaches 165°F (74°C) and shreds easily. - Shred and mix
Remove the chicken and shred it with two forks.
Return the shredded chicken to the slow cooker.
Stir well until the cream cheese is completely melted and the sauce becomes smooth and creamy. - Add the pasta
Stir in the uncooked penne pasta.
If the sauce looks very thick, add ½ cup of chicken broth (add more only if needed).
Mix everything thoroughly so the pasta is coated. - Cook the pasta
Cover and cook on High for 30–45 minutes, stirring once halfway through, until the pasta is al dente.
Check the pasta at 30 minutes to avoid overcooking. - Finish
Taste and adjust seasoning if needed.
Stir in mozzarella cheese if using.
Garnish with fresh parsley and extra Parmesan before serving.
Pro Tips for Best Results
- Use Olive Garden Signature Italian Dressing for the closest copycat flavor. Regular Italian dressing will work but won’t taste the same.
- Do not add the pasta at the beginning — it will turn mushy.
- Stir the pasta halfway through cooking so it cooks evenly and doesn’t stick to the bottom.
- For a richer sauce, use the full 8 oz of cream cheese.
- If you prefer firmer pasta, cook the penne separately on the stove and stir it into the finished chicken sauce.
Popular Variations
- Spicy version: Add ½–1 teaspoon red pepper flakes or a spoonful of Calabrian chili paste.
- Vegetable add-in: Stir in 2 cups fresh spinach or steamed broccoli during the last 10 minutes.
- Extra cheesy: Add 4 oz more cream cheese or a handful of mozzarella at the end.
- Different pasta: Rotini, bowtie, or rigatoni also work well.
- Bacon upgrade: Top each serving with crispy bacon bits.
Serving Suggestions
Serve hot with garlic bread and a simple side salad for a full Olive Garden-style meal at home. It also reheats beautifully for lunch the next day.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheating: Warm gently on the stovetop or in the microwave. Add a splash of milk or chicken broth to loosen the sauce.
- Freezing: Freeze the chicken and sauce (without pasta) for up to 2 months. Thaw overnight and add freshly cooked pasta when reheating.