Slow Cooker Olive Garden Chicken Pasta: A Cozy, Creamy Copycat in One Pot
Slow Cooker Olive Garden Chicken Pasta is the kind of weeknight hero that makes you feel like you treated yourself without spending hours in the kitchen. Imagine tender morsels of chicken, creamy parmesan sauce, and perfectly cooked pasta all mingling in a single pot as the house fills with comforting aromas. This version stays faithful to the flavors you love from Olive Garden—garlic, Parmesan, and a hint of Italian seasoning—while keeping things simple, economical, and easy to customize. Whether you’re feeding a busy family, planning date-night leftovers, or just craving a cozy bowl after a long day, this recipe has you covered.
What you can expect from this recipe is a forgiving, hands-off approach that rewards you with a rich, creamy sauce and a flavorful, hearty finish. No need to sauté onions or brown chicken first; the slow cooker does the heavy lifting, infusing the chicken with taste as it gently cooks. When you add pasta in toward the end, you get a luscious, al dente texture that holds up beautifully in the sauce. Ready in a few stages, this dish is perfect for batch cooking, meal prep, or a comforting dinner that tastes like a restaurant favorite at home.
Why You’ll Love This Slow Cooker Olive Garden Chicken Pasta
This section gives you a quick glimpse into why this dish hits the mark. First, it’s ultra-convenient. Toss everything into the slow cooker in stages, and you’re done—no babysitting required. Second, the flavor is bright and comforting at once. Garlic, Italian seasoning, and Parmesan deliver that familiar Olive Garden vibe, while the creamy sauce coats the pasta in silky goodness. Third, it’s family-friendly. The ingredients are pantry-friendly, affordable, and easy to tweak for picky eaters or dietary needs. And finally, it’s versatile. Want extra greens? Stir in spinach or kale. Prefer a lighter sauce? Swap half-and-half for milk or add more broth. The beauty is in the balance of simple components that come together to feel indulgent without being heavy.
Ingredients for Slow Cooker Olive Garden Chicken Pasta
- 1 lb chicken breasts, diced — the protein star. It becomes tender and juicy as it cooks slowly.
- 3 cups chicken broth — the flavorful base that carries the sauce and cooks the pasta.
- 1 can (14 oz) diced tomatoes, undrained — adds brightness and a gentle acidity to balance the richness.
- 1 cup heavy cream or half-and-half — creates the creamy, luscious sauce that coats every bite.
- 8 oz penne pasta, uncooked — the medium-range pasta that holds sauce beautifully.
- 1 cup grated Parmesan cheese — editorial parmesan notes deepen the flavor and thickness of the sauce.
- 2 cloves garlic, minced — aromatic backbone that wakes up the dish.
- 1 tsp Italian seasoning — a quick all-in-one blend that echoes Olive Garden flavors.
- 1 tsp salt — enhances every component's taste; adjust to your preference.
- 1/2 tsp black pepper — a gentle kick to finish the balance.
- 2 cups fresh spinach — adds color, nutrients, and a light pop of brightness.
- 1 tbsp olive oil — helps distribute flavors and keeps ingredients from sticking.
Step-by-Step Guide to Making Slow Cooker Olive Garden Chicken Pasta
- Prep and layer: Lightly oil the inside of your slow cooker. Place the diced chicken in the pot, drizzle with olive oil, then sprinkle minced garlic, Italian seasoning, salt, and pepper. Toss to coat evenly.
- Introduce the liquids: Pour in the chicken broth and the can of diced tomatoes with juices. Stir gently to combine at the bottom, ensuring the chicken is mostly submerged.
- First cook: Cover and cook on low for 4 hours (or high for 2–3 hours) until the chicken is tender and cooked through.
- Add pasta and cream: Uncover and add uncooked penne pasta and the heavy cream. Stir to distribute evenly so the pasta gets immersed in the flavorful liquid.
- Second cook: Re-cover and cook on low for 20–25 minutes, or until the pasta is al dente and the mixture is creamy. If the sauce thickens too quickly, loosen with a splash of broth or cream.
- Finish with greens and cheese: Stir in grated Parmesan cheese and fresh spinach. The heat from the dish will wilt the spinach and melt the cheese into a silky sauce. Taste and adjust salt and pepper as needed.
- Serve and enjoy: Spoon into bowls, add an extra dusting of Parmesan if you like, and serve with a side salad or crusty bread to complete the meal.
Timing & Preparation Details
- Active prep time: about 15 minutes to chop chicken, mince garlic, and measure ingredients.
- First cook: 4 hours on low (or 2–3 hours on high).
- Second cook: 20–25 minutes to finish the pasta and sauce.
- Total active time (excluding slow cooker time): around 20–25 minutes if you count the final stir and cheese addition.
- Cooling/resting: the dish benefits from a few minutes of resting after you turn off the heat, allowing flavors to meld more deeply before serving.
- Ready to enjoy: after the final stir, it’s best served hot right away for the creamiest texture.
Nutritional Snapshot
Here is a rough estimate per serving to help you plan. Exact values vary by brands and portion sizes.
- Calories: approximately 550
- Protein: about 34 g
- Carbohydrates: around 42 g
- Fat: roughly 22 g
- Fiber: ~5 g
- Sodium: ~760 mg
Frequently Asked Questions
Is this recipe dairy-free or lighter on fat?
To make it lighter, substitute half-and-half or milk for the heavy cream, or use a lighter pasta sauce base. You can also use a reduced-fat Parmesan and omit the extra cheese on top. For dairy-free options, try a plant-based cream and vegan Parmesan substitute, and check that your broth is dairy-free.
Can I freeze leftovers?
Yes, this dish freezes well. Store in an airtight container for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
Can I customize the vegetables?
Absolutely. Spinach is a classic add, but you can fold in chopped mushrooms, bell peppers, or zucchini in the last 15–20 minutes of cooking for extra texture and color. Just keep an eye on the liquid level so the pasta cooks evenly.
Slow Cooker Olive Garden Chicken Pasta
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cups chicken broth
- 1 can 14 oz diced tomatoes, undrained
- 1 cup heavy cream or half-and-half
- 8 oz penne pasta, uncooked
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups fresh spinach leaves
- 1 tbsp olive oil
Instructions
- Lightly oil the inside of your slow cooker or spritz with nonstick spray. This helps keep the pasta from sticking later.
- Place the chicken pieces in the slow cooker. Drizzle with olive oil, then sprinkle with garlic, Italian seasoning, salt, and pepper. Toss to coat evenly.
- Pour in the chicken broth and the can of diced tomatoes with their juices. Stir gently to combine everything at the bottom of the pot.
- Set the slow cooker to low and cook for 4 hours, or on high for 2–3 hours, until the chicken is cooked through and tender.
- Add the uncooked penne pasta and the heavy cream. Stir to evenly distribute the pasta so it cooks in the flavorful liquid.
- Cover and continue to cook on low for an additional 20–25 minutes, or until the pasta is al dente and creamy. If your pasta needs a touch more liquid, add a splash more broth or cream.
- Stir in the Parmesan cheese and the fresh spinach. The heat will wilt the spinach and melt the cheese into a rich sauce. Adjust salt and pepper to taste.
- Serve hot, garnished with extra Parmesan if you like. This dish pairs nicely with a simple green salad and crusty bread.