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Place the chicken breasts in the bottom of the slow cooker.
Pour the Italian dressing over the chicken.
Sprinkle Parmesan cheese on top.
Add the cream cheese, either in dollops or cut into chunks for easier melting.
Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is cooked through and tender.
Once cooked, use two forks to shred the chicken directly in the slow cooker.
Stir well to mix the shredded chicken with the creamy sauce.
About 15 minutes before serving, cook the pasta according to the package instructions. Drain well.
Add the cooked pasta to the slow cooker and stir to coat in the sauce. Adjust seasoning with salt and pepper if needed.
Garnish with fresh parsley and additional Parmesan cheese if desired.