Place the boneless, skinless chicken breasts in the crock pot and pour an entire bottle of Olive Garden salad dressing over the chicken breasts.
Add the Parmesan cheese to the crock pot.
Add the block of cream cheese to the slow cooker. You don't need to cut it as the heat from cooking will cause it to melt.
Cook on low for 6 hours.
Cook pasta according to package directions. Drain and set aside when done. When the cook time in the crock pot is done, stir to break up the cream cheese and create the sauce.
Shred the chicken in the crock pot.
Add the cooked pasta to the slow cooker and top with the remainder of the Parmesan cheese.
Mix to combine until all the chicken and pasta is coated in the sauce.
Serve and enjoy!