Imagine coming home to a house filled with the warm aroma of slow-cooked chicken, tangy Italian dressing, and Parmesan cheese. This Slow Cooker Olive Garden Chicken Pasta creates a cozy, restaurant-inspired meal without all the fuss. Tender chicken breasts soak up irresistible Italian flavors while slow cooking, and the result is a hearty sauce that clings to every strand of pasta. Let’s dive right into this creamy, comforting dish.
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 1 bottle (16 ounces) of your favorite Italian dressing (store-bought or homemade)
- 4 tablespoons unsalted butter
- 8 ounces cream cheese, softened
- ½ cup grated Parmesan cheese (plus more for garnish)
- 1/4 teaspoon black pepper
- 12 ounces of your favorite pasta (fettuccine, penne, or spaghetti)
- Fresh basil or parsley for garnish (optional)
Instructions
Begin by coating the inside of your slow cooker with a little cooking spray. Nestle the chicken breasts into the bottom of the cooker, then drizzle the Italian dressing evenly on top. Add the butter in small pats around the chicken. This lets the chicken marinate and baste in rich, savory flavors.
Cover and cook on low for about four hours, or until the chicken is fork-tender. At this point, shred the chicken right in the slow cooker. If it doesn’t fall apart easily, give it another 30 minutes before shredding. Stir in the cream cheese, grated Parmesan, and pepper, mixing until your sauce becomes velvety and smooth.
While the sauce and chicken are mingling in the cooker, boil your pasta according to package instructions. Drain well, then gently fold the cooked pasta into the creamy chicken mixture. If you like extra sauce, reserve a bit of the pasta water to thin out the sauce to your preference.
Sprinkle with a little more Parmesan, then add fresh basil or parsley just before digging in. Serve it up family-style and delight in the comforting aromas.
This Slow Cooker Olive Garden Chicken Pasta is fantastic for busy weeknights or lazy weekends when you crave comfort but need convenience. Feel free to experiment by adding spinach, sundried tomatoes, or a dash of chili flakes for a kick.
If you’re looking to reduce sodium, choose a lower-salt dressing and swap full-fat cheese for a lighter version. This is a crowd-pleasing dish that invites everyone to the table—from kids to extended family—perfect for cozy, satisfying meals any day of the week.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
