Crockpot Olive Garden Chicken with Pasta

The aroma of Italian herbs and tender chicken slowly simmering throughout your home is just the beginning of what makes this Crockpot Olive Garden Chicken with Pasta so irresistible. This creamy, restaurant-quality dish brings the beloved flavors of Olive Garden right to your dinner table with minimal effort. The slow-cooked chicken becomes incredibly tender while absorbing the rich Italian seasonings, and when paired with perfectly cooked pasta, it creates a meal that’s both comforting and impressive. You’ll learn how to recreate this fan-favorite dish with simple ingredients and easy-to-follow steps that guarantee delicious results every time.

Why You’ll Love This Recipe

This Crockpot Olive Garden Chicken with Pasta recipe will quickly become a family favorite for multiple reasons. First, the convenience factor is unbeatable—simply add ingredients to your slow cooker, set it, and return hours later to a meal that tastes like you’ve been cooking all day. The contrast between the tender, melt-in-your-mouth chicken and the al dente pasta creates a textural experience that’s incredibly satisfying.

The creamy sauce strikes the perfect balance between richness and tanginess, coating each bite with velvety goodness. The Italian seasoning blend infuses the dish with authentic Olive Garden flavors that transform ordinary chicken breasts into something extraordinary. Plus, this recipe is incredibly versatile, working just as well for a casual weeknight dinner as it does for entertaining guests.

Perhaps best of all, this slow cooker chicken pasta recipe requires minimal hands-on time, making it perfect for busy days when you still want to serve a homemade meal that brings everyone to the table with excitement.

Ingredients

For the Crockpot Olive Garden Chicken with Pasta, you’ll need:

• 2 lbs (900g) boneless, skinless chicken breasts
• 2 tablespoons (30ml) olive oil
• 1 packet (0.7 oz/20g) Italian dressing mix (the secret to authentic Olive Garden flavor)
• 8 oz (225g) cream cheese, softened and cubed
• 1 can (10.5 oz/300g) condensed cream of chicken soup
• 1/2 cup (120ml) chicken broth
• 4 cloves garlic, minced (about 2 tablespoons)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 lb (450g) penne pasta (or pasta of your choice)
• 1/2 cup (50g) grated Parmesan cheese, plus more for serving
• Fresh parsley, chopped, for garnish
• Salt and black pepper to taste

Pro Tips

To elevate your Crockpot Olive Garden Chicken with Pasta from good to restaurant-quality, follow these professional techniques:

First, don’t skip browning the chicken breasts before adding them to the slow cooker. This quick step creates a flavorful crust and locks in moisture, preventing the chicken from becoming dry during the long cooking process. Just a few minutes on each side in a hot skillet with olive oil makes a world of difference in the final dish.

Second, temperature timing is crucial for the cream cheese. Add it during the last 30 minutes of cooking time rather than at the beginning. This prevents the dairy from separating and ensures a smooth, creamy sauce. If you add it too early, you risk a grainy texture that can’t be fixed later.

Lastly, always cook your pasta separately, not in the slow cooker. This gives you perfect al dente pasta every time. The starch released when cooking pasta directly in the sauce can make the dish too thick and gummy. Cook the pasta just until it has some resistance when bitten, as it will continue to absorb sauce when combined with the chicken mixture.

Instructions

Step 1

In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then brown them for 2-3 minutes on each side. You’re not cooking them through, just creating a flavorful exterior.

Step 2

Transfer the browned chicken to your slow cooker. Sprinkle the Italian dressing mix evenly over the chicken. Pour in the chicken broth and add the minced garlic, dried basil, oregano, and red pepper flakes if using.

Step 3

Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C). You’ll notice the amazing aroma filling your kitchen as it cooks!

Step 4

About 30 minutes before serving, add the cubed cream cheese and condensed soup to the slow cooker. Stir gently to combine with the cooking liquid. Replace the lid and continue cooking for another 30 minutes, allowing the sauce to become creamy and smooth.

Step 5

While the sauce is finishing, bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente, typically 8-10 minutes. Don’t overcook it as it will continue to soften slightly when mixed with the hot sauce.

Step 6

Once the sauce is ready, remove the chicken breasts and shred them using two forks. The meat should pull apart easily after slow cooking. Return the shredded chicken to the slow cooker and stir to coat with the creamy sauce.

Step 7

Drain the cooked pasta and either stir it directly into the slow cooker if there’s room, or combine the pasta and chicken mixture in a large serving bowl. Add the grated Parmesan cheese and toss everything together until the pasta is evenly coated with the creamy sauce.

Step 8

Serve your Crockpot Olive Garden Chicken with Pasta hot, garnished with additional Parmesan cheese and freshly chopped parsley. The contrast of the creamy sauce against the bright green herbs makes for a beautiful presentation.

Variations

The versatility of this Crockpot Olive Garden Chicken with Pasta recipe allows for several delicious adaptations to suit different tastes and dietary needs.

For a lighter version, substitute the cream cheese and condensed soup with Greek yogurt (added after cooking) and additional chicken broth thickened with a cornstarch slurry. This maintains the creamy texture while reducing calories and fat.

Turn this into a complete one-pot meal by adding vegetables during the last hour of cooking. Spinach, sun-dried tomatoes, and mushrooms complement the Italian flavors perfectly and add nutritional value. The spinach will wilt quickly, while the sun-dried tomatoes add a pop of color and concentrated flavor to the Olive Garden chicken pasta.

For those who enjoy a seafood twist, replace half the chicken with large raw shrimp added during the last 30 minutes of cooking. The combination of chicken and shrimp creates a deluxe version reminiscent of Olive Garden’s popular seafood dishes, while still maintaining the creamy Italian flavors that make this slow cooker recipe so popular.

Storage and Serving

This Crockpot Olive Garden Chicken with Pasta stores beautifully, making it perfect for meal prep. Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or milk to revitalize the sauce, as it tends to thicken when cold.

For freezing, store the chicken and sauce separately from the pasta for best results. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating gently on the stovetop.

Serve this creamy chicken pasta with garlic bread for the authentic Olive Garden experience. The bread is perfect for soaking up every last bit of the delicious sauce. For a complete meal, pair with a simple side salad dressed with Italian vinaigrette to cut through the richness of the main dish.

For an elegant presentation, serve in shallow pasta bowls with a sprinkle of fresh herbs, extra Parmesan, and a twist of black pepper. This simple touch elevates the home-cooked meal to restaurant quality.

FAQs

Can I use frozen chicken for this Crockpot Olive Garden Chicken recipe?
For food safety reasons, it’s best to thaw chicken before placing it in the slow cooker. Frozen chicken takes too long to reach a safe temperature, potentially allowing bacteria to multiply.

My sauce is too thin. How can I thicken it?
If your sauce needs thickening, mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir this slurry into the sauce during the last 30 minutes of cooking with the lid off.

Can I make this Olive Garden chicken recipe dairy-free?
Yes! Substitute the cream cheese with dairy-free cream cheese and use coconut cream instead of condensed soup. The flavor will be slightly different but still delicious.

What if I don’t have Italian dressing mix?
Make your own by combining 1 tablespoon dried Italian herbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Can I cook the pasta in the slow cooker with everything else?
It’s not recommended as the pasta would become mushy. For the best texture, always cook pasta separately and combine it with the chicken mixture just before serving.

Conclusion

This Crockpot Olive Garden Chicken with Pasta is comfort food at its finest — creamy, herbaceous, and satisfyingly rich with tender shreds of chicken that melt in your mouth. It’s the kind of dish that transforms an ordinary weeknight into a special family dinner, without keeping you tied to the kitchen. The slow cooker does all the heavy lifting, infusing the chicken with those signature Italian flavors while you go about your day. Whether you’re cooking for picky eaters, entertaining guests, or simply craving those beloved Olive Garden flavors without leaving home, this recipe delivers restaurant-quality results with minimal effort. Give your family the gift of this heartwarming meal and watch how quickly it becomes a requested favorite in your regular rotation.

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