Spray the insert of the slow cooker with non-stick spray.

Then add the full bottle of Italian dressing, garlic powder, onion powder & black pepper. Using a whisk or mixing spoon, stir to combine.

Place the chicken in the slow cooker, coating all sides with the sauce.

Cover and cook for 2-3 hours on high (5-6 hours on low) until the chicken is cooked through and reaches 165 degrees internal temperature.

Once the chicken is cooked, reduce the temperature to low and remove the chicken from the slow cooker, placing it on a cutting board or into a large bowl, allowing it to cool for 2-3 minutes. Using two heavy-duty forks, shred the chicken into bite-sized pieces and return it to the slow cooker. Mix with the sauce.

Mix in the heavy cream and the cubed cream cheese into the shredded chicken, stirring to combine, and allow the cheese to melt and thicken the sauce. Cover and keep on low temperature for about 10 minutes.

Cook the pasta in boiling salted water until al dente, approximately 8-9 minutes, based on package directions. *Before draining the cooked pasta, reserve ¼ to ½ cup of pasta water**.

Drain the pasta and add it to the shredded chicken, using a heavy spoon to mix together. Top with the ⅓ cup of parmesan cheese and serve immediately.

a. *Note* if the cream sauce hasn’t been thickened yet, add a small amount of pasta water to help cream the pasta.

Garnish with fresh chopped parsley, additional grated parmesan cheese, and some grated black pepper.