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Unpack your chicken breasts and pat dry with a paper towel.
Place the chicken breasts in the slow cooker and with a fork, poke each breast 3 to 4 times.
Sprinkle pepper, garlic powder, and half of the shredded cheese.
Gently pour the Olive Garden dressing over the chicken
Sprinkle the remaining of the shredded cheese and add the cream cheese on top.
Cover and cook on High for 4 ½ hours to 5 hours.
Cook your pasta. Drain. Set aside. You may want to add a little bit of olive oil (about 1 tablespoon) or butter, so it does not stick too much together.
Once cooked, take the chicken out on a plate and shred the chicken using 2 forks.
Place the chicken back into the slow cooker and mix well with the sauce. Mix until the chicken is all coated with the sauce.
Add the cooked pasta and mix well until pasta and chicken are well coated.
Keep warm until ready to serve