This recipe is incredibly easy to make, especially in a slow cooker or Instant Pot. It uses simple ingredients but delivers big, bold flavor. The creamy Alfredo base pairs perfectly with juicy chicken and pasta, creating a dish that’s comforting and satisfying. It’s also budget-friendly and feeds a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless skinless chicken breasts
Olive Garden Signature Italian Dressing (or any Italian dressing)
Cream cheese
Alfredo sauce
Grated Parmesan cheese
Garlic powder
Black pepper
Pasta (penne, rotini, or fettuccine work well)
Optional: fresh parsley or red pepper flakes for garnish
Directions
Place chicken breasts in a slow cooker.
Pour Italian dressing and Alfredo sauce over the chicken.
Add cubed cream cheese, Parmesan, garlic powder, and pepper.
Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is cooked through and tender.
Shred the chicken directly in the slow cooker and stir to combine with the sauce.
Meanwhile, cook pasta according to package instructions. Drain and add to the chicken mixture.
Toss everything together until evenly coated. Garnish with parsley or red pepper flakes if desired.
Servings and timing
Makes about 6 servings. Prep time: 10 minutes Cook time: 4–6 hours (slow cooker) or 2–3 hours (high setting) Total time: up to 6 hours 10 minutes
Variations
Use rotisserie chicken to cut down cook time—just mix and heat until warm.
Swap the Alfredo with a homemade sauce or lighter version.
Make it spicy with crushed red pepper or a dash of hot sauce.
Add vegetables like spinach, sun-dried tomatoes, or mushrooms.
Use a different protein like shrimp or Italian sausage for a twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the microwave or on the stovetop over low heat. Add a splash of milk or broth to loosen the sauce if needed. Not ideal for freezing due to the dairy content, which can separate upon thawing.
FAQs
Can I use frozen chicken breasts?
Yes, but extend the cook time and ensure the chicken reaches an internal temperature of 165°F.
Is Olive Garden dressing necessary?
No, any creamy or zesty Italian dressing works, though the original adds a signature flavor.
Can I make this in the Instant Pot?
Yes. Cook on high pressure for 12 minutes, then quick release. Shred the chicken and stir in the pasta.
What type of pasta works best?
Short pasta like penne or rotini holds the sauce well, but you can also use fettuccine or spaghetti.
Can I use homemade Alfredo sauce?
Absolutely. A from-scratch sauce adds even more freshness and richness.
Can I lighten the recipe?
Use light cream cheese, low-fat Alfredo, or less Parmesan to reduce richness.
Will the cream cheese melt properly?
Yes, just be sure to cut it into cubes and stir well after cooking.
How do I prevent the sauce from getting too thick?
Add a little milk, cream, or pasta water when mixing in the pasta if the sauce is too thick.
Can I add veggies to this dish?
Yes, steamed broccoli, spinach, or peas make great additions.
Is this recipe kid-friendly?
Very! Its creamy, cheesy flavor makes it a hit with both kids and adults.
Conclusion
Olive Garden Chicken Pasta is a comforting, creamy, and satisfying dish that brings restaurant-quality flavor to your home kitchen. Whether you’re feeding your family or prepping for the week, this slow cooker recipe delivers ease and taste in every bite. Serve it with a side salad or breadsticks for a complete and delicious meal.
Olive Garden Chicken Pasta is a creamy, hearty slow cooker meal made with tender shredded chicken, Alfredo sauce, Italian dressing, and pasta. Inspired by the restaurant favorite, it’s rich, flavorful, and easy to prepare—perfect for family dinners or meal prep.
Ingredients
2–3 boneless skinless chicken breasts
1 cup Olive Garden Signature Italian Dressing (or any Italian dressing)
1 (8 oz) block cream cheese, cubed
1 jar (15 oz) Alfredo sauce
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon black pepper
12 oz pasta (penne, rotini, or fettuccine)
Optional: chopped fresh parsley or red pepper flakes for garnish
Instructions
Place chicken breasts in the bottom of a slow cooker.
Pour Italian dressing and Alfredo sauce over the chicken.
Add cubed cream cheese, Parmesan, garlic powder, and black pepper.
Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is fully cooked and tender.
Shred the chicken in the slow cooker and stir to mix with the sauce.
While the chicken cooks, prepare pasta according to package instructions. Drain well.
Add cooked pasta to the chicken mixture and toss until evenly coated.
Garnish with chopped parsley or red pepper flakes if desired. Serve warm.
Notes
Use rotisserie chicken to reduce cook time—just combine with sauce and heat through.Lighten the recipe with low-fat cream cheese or Alfredo sauce.Add vegetables like spinach, mushrooms, or sun-dried tomatoes for extra nutrition.If sauce is too thick, add a splash of milk, cream, or reserved pasta water when mixing in the pasta.Store leftovers in an airtight container in the refrigerator for up to 4 days.
