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Gather all ingredients.
Lightly coat the bottom of a 5- to 6-quart slow cooker with nonstick cooking spray. Place chicken breasts in a single layer in the slow cooker and sprinkle with garlic powder and lemon zest. Pour chicken broth and Caesar dressing over the chicken.
Cover and cook on Low for 5 hours or on High for 2 ½ hours or until an instant read thermometer inserted into the center of the chicken registers 165 degrees F (74 degrees C).
Remove chicken from the slow cooker and allow to cool slightly on a cutting board before shredding or chopping into bite-sized pieces.
Meanwhile, stir the pasta into the dressing mixture in the slow cooker. Cover and cook on High 20 to 30 minutes more or until pasta is tender.
Stir in cream cheese and ¼ cup of the Parmesan cheese until melted. Add shredded chicken, and parsley; stir to combine. Turn cooker off and let pasta mixture stand, uncovered to allow sauce to thicken slightly, 10 minutes.
Top with remaining ¼ cup Parmesan cheese and if desired, top with crushed red pepper, capers, and/or lemon wedges.