Italian dressing: 16 ounces (about 2 cups), use Olive Garden brand or your favorite Italian dressing for added authenticity
Cream cheese: 8 ounces, softened
Grated Parmesan cheese: 1/2 cup
Garlic powder: 1 teaspoon
Black pepper: 1/2 teaspoon
Pasta: 1 pound, penne or your choice, cooked al dente
Fresh spinach: 2 cups (optional), for adding color and nutrition
Sun-dried tomatoes: 1/2 cup (optional), chopped, for a tangy flavor
Instructions
Prepare the Chicken:
Place the chicken breasts at the bottom of the slow cooker.
Add the Dressing and Spices:
Pour the Italian dressing over the chicken. Sprinkle with garlic powder and black pepper.
Cook:
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and shreds easily.
Add Cream Cheese and Parmesan:
About 30 minutes before the cooking time is up, shred the chicken with two forks directly in the slow cooker. Add the softened cream cheese and grated Parmesan cheese. Stir well to combine and melt the cheeses into the sauce. If using, add the fresh spinach and sun-dried tomatoes at this point.
Prepare the Pasta:
While the sauce finishes cooking, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain well.
Combine and Serve:
Stir the cooked pasta into the chicken and sauce mixture in the slow cooker until everything is well coated. If the sauce is too thick, you can thin it with a little pasta cooking water or milk until you reach your desired consistency.
Garnish and Enjoy:
Serve hot, garnished with additional grated Parmesan cheese and fresh herbs like basil or parsley if desired.
