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Slow Cooker Olive Garden Chicken Pasta

Our slow cooker Olive Garden chicken pasta is a creamy pasta dish that comes together quickly and is packed with so much flavor, your entire family will gobble it up.
Prep Time 15 mins
Cook Time 4 hrs 15 mins
Total Time 4 hrs 30 mins
Course Main Course
Cuisine Italian
Servings 8
Calories 811 kcal


  • 2 pounds chicken breasts 3 to4 pieces boneless skinless
  • 16 ounces penne pasta
  • 1 cup chicken broth low-sodium
  • 0.7 ounce dry Italian dressing mix
  • 1 teaspoon kosher salt divided
  • ½ teaspoon black pepper divided
  • 2 cups half & half
  • 1 ½ cups heavy cream
  • 1 ½ cups parmesan cheese grated
  • ½ cup all-purpose flour
  • 10 tablespoons unsalted butter
  • 2 tablespoon fresh garlic grated
  • 1 tablespoon dried parsley
  • 1 tablespoon fresh parsley chopped (optional garnish)


  • In the insert of your slow cooker/crockpot, place your boneless skinless chicken breasts. Sprinkle ½ teaspoon kosher salt and ¼ black pepper evenly over the chicken. Sprinkle the entire contents of the dry Italian dressing mix evenly over the chicken as well.
  • Pour the chicken broth into the crockpot with the chicken and spices. Cover with the lid and turn on HIGH for 4 hours.
  • Once your chicken is done, remove it and shred it using 2 forks to pull it apart into bite-sized pieces.
  • Pour out all but 1 cup of the excess liquid that is remaining in the pot. Return the shredded chicken back to the crockpot insert and add back the reserved 1 cup of the seasoned cooking liquid.
  • Turn your crockpot to WARM while you cook your pasta and make your sauce.
  • Cook your pasta according to package directions (8 to 10 minutes) and drain when done.
  • In a medium saucepan, on medium heat, melt your butter. Once your butter is melted, whisk in the flour making sure there are no lumps.
  • Add your grated garlic, dried parsley, remaining ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk to combine. Slowly add the half & half and heavy cream, making sure that you are whisking the entire time. This is very important to avoid any lumps in your final alfredo sauce.
  • Cook your cream mixture for 5 to 6 minutes, whisking often, until it starts to bubble and thicken. Once your cream mixture has thickened, turn off the heat and add your grated parmesan cheese. Stir to completely combine.
  • Add your cooked and drained pasta to your shredded chicken, then pour your alfredo sauce on top. Stir to combine. You can top your slow cooker Olive Garden chicken alfredo pasta with the fresh chopped parsley at this time if desired.


PRO TIP: Heat the butter and cream to bubbling so that the cheese melts better when added.
PRO TIP: To help make your sauce extra creamy, allow your cheese to come to room temperature before adding it to the sauce.
PRO TIP: Alfredo sauce thickens while standing and thickens even more when added to the cooked pasta. If it seems too thin, resist the urge to thicken it as it will thicken once mixed with your pasta.
PRO TIP: You can keep your crockpot on warm for 30 minutes before the pasta gets too soft and absorbs excess moisture.


Calories: 811kcalCarbohydrates: 55gProtein: 42gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 206mgSodium: 1139mgPotassium: 731mgFiber: 2gSugar: 2gVitamin A: 1536IUVitamin C: 6mgCalcium: 347mgIron: 2mg