This baked Olive Garden chicken is one of those dinners you throw together and just know everyone’s going to be happy about it. It uses Olive Garden Italian dressing and just 5 other ingredients to create a creamy, cheesy pasta bake!
Why You Need This on Your Menu
- Short, budget friendly ingredient list:Â Big, cozy flavor without the long grocery list, this one keeps things easy on your wallet.
- One dish, no stress: Stir it together, pop it in the oven, and let it do its thing. Dinner doesn’t get much simpler!
- Comfort food vibes, restaurant style: Creamy, cheesy, and perfect served with an Olive Garden salad and warm breadsticks for the full experience.
Ingredients for Olive Garden Chicken
- Pasta:Â Use any short pasta you have. Penne, rotini, or fusilli all work well.
- Chicken:Â Shredded leftover chicken is perfect here. You can also use raw chicken cut into small pieces. It will cook as the dish bakes.
- Add Greens:Â Want a boost of color and nutrition? Stir in some chopped spinach.
6 Ingredient Olive Garden Chicken Bake Recipe
This baked Olive Garden chicken is the kind of dinner that’s perfect for busy weeknights! Don’t miss my other favorite casseroles like Mexican street corn chicken and my Caesar chicken bake.
- Combine: Preheat the oven to 425ºF, then add 16 ounces of uncooked rotini pasta, cooked shredded chicken, and half of the Parmesan cheese to a 9 x 13-inch baking dish.
- Add Broth and Dressing: Pour chicken broth and Olive Garden Italian dressing over the pasta and chicken.
- Bake: Stir everything together, then add cream cheese to the center, then cover with foil and bake for 45-50 minutes.
- Stir and Continue Baking: Remove from the oven and stir the pasta well until everything is combined, then top with the remaining Parmesan cheese. Return to the oven, uncovered, and bake for an additional 5 minutes, until the cheese is melted and bubbly.
Must Have Tools For This Recipe
- 9×13 inch Baking Dish: Perfect size for baking evenly in one pan.
- Cheese Grater: Freshly grates cheese for better melt and flavor.
Olive Garden Chicken Bake
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Equipment
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1 9 x 13-inch baking dish
Ingredients
- 16 ounces uncooked rotini pasta
- 3 cups cooked shredded chicken
- ½ cup Parmesan cheese divided
- 3 cups chicken broth
- 1 (16-ounce) bottle Olive Garden Italian dressing or homemade Olive Garden Italian Dressing
- 1 (8-ounce) package cream cheese
Instructions
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Preheat the oven to 425 degrees Fahrenheit. To a 9 x 13-inch baking dish, add 16 ounces uncooked rotini pasta, 3 cups cooked shredded chicken, and half of the ½ cup Parmesan cheese. Pour over 3 cups chicken broth and 1 (16-ounce) bottle Olive Garden Italian dressing.
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Stir everything together, then add 1 (8-ounce) package cream cheese to the center. Cover with foil and bake for 45-50 minutes.
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Remove from the oven and stir the pasta well until everything is combined.
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Top with the remaining half of the Parmesan cheese. Return to the oven, uncovered, and bake for an additional 5 minutes, until the cheese is melted and bubbly.
Notes
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 1-2 minutes, until heated through.
- Freezer:Â Freeze in a freezer-safe airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
- Make Ahead: Assemble the casserole and cover with foil. Store in the fridge for up to 24 hours, until ready to bake.
Nutrition
More One-Dish Recipes to Try
If you love easy chicken casseroles, I’ve got a few more cozy, simple recipes you’ll want to make next!
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