16ouncesOlive Garden Italian Dressingor your favorite brand of Italian dressing
8ouncesblock-style cream cheesecubed
16ouncespenne pasta
½cupParmesan cheesegrated off the block, plus more for serving
½cuphalf and halfor more to thin out the pasta
Freshly chopped parsleyfor garnish
Instructions
Spray the crockpot with cooking spray then add the chicken breasts. Arrange them in a single layer so they cook evenly.
1 ½ to 2 pounds boneless skinless chicken breasts
Pour in the salad dressing then add the cream cheese. Place a lid on the crockpot and cook on HIGH for 3 to 4 hours or low for 5 to 6 hours. It takes about 3 ½ hours on high in my crockpot. The chicken should reach an internal temperature of 165°F at its thickest point when it's finished cooking.
When the chicken is almost finished cooking, cook the pasta on the stovetop and drain the starchy water.
16 ounces penne pasta
Use two forks to shred the cooked chicken. Stir the contents of the slow cooker then add the parmesan cheese. Stir until it melts completely.
½ cup Parmesan cheese
Pour in the half and half and stir to combine then add the cooked pasta.
½ cup half and half
Top with additional shredded parmesan cheese, freshly chopped parsley, or basil. Serve immediately!
Scroll up and see the post for tips, storage options, and FAQs.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of pasta. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.