I created a version of the Magical Slow Cooker chicken pasta that surprises with a blend of flavors. Chicken breasts soak in Olive Garden Italian Dressing alongside garlic and cream cheese, then simmer with heavy cream and Parmesan. Add al dente pasta and red pepper flakes for a savory finish.
I gotta say, this Slow Cooker Olive Garden Chicken Pasta just blew my mind the first time I made it! I started with 4 boneless skinless chicken breasts and poured in a 16 oz bottle of Olive Garden Italian Dressing along with a cup of low sodium chicken broth.
Then, I tossed in 8 oz of creamy, cubed cream cheese and let it slowly melt into a rich, flavorful sauce. I also added a cup of heavy cream, a half cup of freshly grated Parmesan cheese and some garlic to keep things interesting.
I used 12 oz of uncooked pasta of my choice, mixing in dried basil, oregano and a pinch of red pepper flakes for a little kick. It all simmered away in the slow cooker and turned into a dish thats full of flavor and easy to make.
Its that perfect mix of creamy pasta dishes and crockpot cooking that makes me really excited to serve it up every time.
Why I Like this Recipe
I really dig this recipe because it’s super easy to throw together and the sauce turns out so creamy and flavorful every single time. I love how the chicken gets so tender from slow cooking, making it practically melt in my mouth, and the Italian dressing gives it that Olive Garden vibe that always reminds me of my favorite restaurant. Plus, I like that I can just set it and forget it for a while, which means less time stressing out in the kitchen and more time enjoying my meal. Lastly, the combo of pasta, cream cheese, and Parmesan is just the perfect comfort food mix that always makes me feel like I’m treating myself.
Ingredients
- Chicken breasts: Lean, high protein meat that helps build muscle and tastes great.
- Italian Dressing: Tangy and herby, adds zing but not too heavy on calories.
- Chicken Broth: Low sodium broth that enriches the sauce while keeping a healthy balance.
- Cream Cheese: Soft dairy piece adding creaminess and extra richness to the sauce.
- Heavy Cream: Thick and smooth for a luxuriously creamy, delightful pasta texture.
- Parmesan Cheese: Sharp, salty flavor that boosts protein and tasty cheesy notes.
- Uncooked Pasta: Provides hearty carbs making the dish filling and very satisfying.
- Garlic and Spices: They add a warm, flavorful punch to balance each bite.
Ingredient Quantities
- 4 boneless skinless chicken breasts
- 1 bottle (16 oz) Olive Garden Italian Dressing
- 1 cup low sodium chicken broth
- 8 oz cream cheese, cubed
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 12 oz uncooked pasta (penne or rotini works great)
- 3 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (if you like a bit of heat)
How to Make this
1. Place the 4 chicken breasts in your slow cooker.
2. In a bowl, whisk together 16 oz of Olive Garden Italian Dressing, 1 cup low sodium chicken broth, 3 minced garlic cloves, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, salt, pepper, and 1/2 teaspoon red pepper flakes; then pour over the chicken.
3. Cover the slow cooker and cook on low for about 4 to 6 hours until the chicken is cooked through.
4. Once done, take the chicken out and shred it into bite-sized pieces and return it to the pot.
5. Add in the 12 oz uncooked pasta (penne or rotini works great), 8 oz cubed cream cheese, and 1 cup heavy cream.
6. Stir everything together so the cream cheese starts to melt into the sauce.
7. Cover again and cook on low for another 30 minutes to 1 hour until the pasta is tender, stirring occasionally.
8. Once the pasta is cooked, mix in 1/2 cup freshly grated Parmesan cheese until it blends well.
9. Taste and adjust salt and pepper if needed.
10. Serve hot and enjoy your creamy, flavorful dish!
Equipment Needed
1. Slow cooker
2. Mixing bowl
3. Whisk
4. Measuring cup(s) and spoons
5. Cutting board
6. Chef’s knife (for mincing garlic)
7. Forks (to shred the chicken)
8. Stirring spoon
These are the basic tools you’ll need to whip up this recipe.
FAQ
Slow Cooker Olive Garden Chicken Pasta Recipe Substitutions and Variations
- For the boneless skinless chicken breasts, you might try using boneless, skinless chicken thighs instead. They often turn out juicier and more flavorful.
- If you dont have Olive Garden Italian Dressing, you can mix olive oil, vinegar, garlic, basil, and oregano to create a homemade version that works great in the recipe.
- Instead of low sodium chicken broth, vegetable broth is a good alternative, especially if you’re looking for a slightly different flavor profile.
- In place of the cream cheese, you could use cottage cheese or even ricotta – they both provide a creamy texture once blended into the sauce.
- If heavy cream is out of reach, a mix of milk and a little melted butter will do the trick by giving you a similar creaminess.
Pro Tips
1. Try browning the garlic in a little oil on the stovetop before adding it to the slow cooker. It’ll give the dish a stronger garlic flavor and help bring out extra aroma.
2. When shredding the chicken, make sure its cool enough to handle. This helps to keep the meat tender and easier to mix into the creamy sauce.
3. Stir the pasta mixture a few times during the last part of cooking so the cream cheese melts evenly and doesnt stick to the bottom.
4. If you want a thicker sauce, let the dish cook uncovered for the last 15 minutes. That extra time lets some of the liquid evaporate and makes the sauce richer.
5. Try adding a bit more Parmesan right before serving for an extra kick of flavor. Its a simple way to boost the dish without extra hassle.
Slow Cooker Olive Garden Chicken Pasta Recipe
I created a version of the Magical Slow Cooker chicken pasta that surprises with a blend of flavors. Chicken breasts soak in Olive Garden Italian Dressing alongside garlic and cream cheese, then simmer with heavy cream and Parmesan. Add al dente pasta and red pepper flakes for a savory finish.
4
servings
700
kcal
Equipment: 1. Slow cooker
2. Mixing bowl
3. Whisk
4. Measuring cup(s) and spoons
5. Cutting board
6. Chef’s knife (for mincing garlic)
7. Forks (to shred the chicken)
8. Stirring spoon
These are the basic tools you’ll need to whip up this recipe.
Ingredients
-
4 boneless skinless chicken breasts
-
1 bottle (16 oz) Olive Garden Italian Dressing
-
1 cup low sodium chicken broth
-
8 oz cream cheese, cubed
-
1 cup heavy cream
-
1/2 cup freshly grated Parmesan cheese
-
12 oz uncooked pasta (penne or rotini works great)
-
3 cloves garlic, minced
-
1/2 teaspoon dried basil
-
1/2 teaspoon dried oregano
-
Salt and pepper to taste
-
1/2 teaspoon red pepper flakes (if you like a bit of heat)
Directions
- Place the 4 chicken breasts in your slow cooker.
- In a bowl, whisk together 16 oz of Olive Garden Italian Dressing, 1 cup low sodium chicken broth, 3 minced garlic cloves, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, salt, pepper, and 1/2 teaspoon red pepper flakes; then pour over the chicken.
- Cover the slow cooker and cook on low for about 4 to 6 hours until the chicken is cooked through.
- Once done, take the chicken out and shred it into bite-sized pieces and return it to the pot.
- Add in the 12 oz uncooked pasta (penne or rotini works great), 8 oz cubed cream cheese, and 1 cup heavy cream.
- Stir everything together so the cream cheese starts to melt into the sauce.
- Cover again and cook on low for another 30 minutes to 1 hour until the pasta is tender, stirring occasionally.
- Once the pasta is cooked, mix in 1/2 cup freshly grated Parmesan cheese until it blends well.
- Taste and adjust salt and pepper if needed.
- Serve hot and enjoy your creamy, flavorful dish!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 4
- Calories: 700kcal
- Fat: 45g
- Saturated Fat: 15g
- Trans Fat: 0g
- Polyunsaturated: 4g
- Monounsaturated: 24g
- Cholesterol: 150mg
- Sodium: 900mg
- Potassium: 600mg
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 4g
- Protein: 40g
- Vitamin A: 600IU
- Vitamin C: 2mg
- Calcium: 150mg
- Iron: 2mg