Place the boneless, skinless chicken breasts in the crock pot and pour the entire bottle of Olive Garden salad dressing over the chicken breasts.
Add the ½ grated Parmesan cheese to the crock pot.
Add the block of cream cheese to the slow cooker.
Cook on low for 6 hours.
With about 15 minutes left in the crock pot cook time, cook your pasta on the stove. Drain and set aside when done.
When the cook time is done, stir to break up the cream cheese and create the sauce.
Shred the chicken in the crock pot. You can use two forks, to shred the chicken.
Add the cooked pasta to the slow cooker and top with the ¼ cup remainder of the Parmesan cheese.
Mix to combine.
Calories: 774kcal | Carbohydrates: 68g | Protein: 41g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1199mg | Potassium: 718mg | Fiber: 2g | Sugar: 11g | Vitamin A: 677IU | Vitamin C: 2mg | Calcium: 207mg | Iron: 2mg