Spray the inside of your slow cooker with non-stick cooking spray.

Place the chicken breasts in an even layer at the bottom of the slow cooker.

Pour the entire bottle of Olive Garden Italian dressing over the chicken.

Sprinkle the grated parmesan cheese evenly over the dressing.

Place the block of cream cheese right in the center, on top of the chicken.

Cover and cook on LOW for 5-6 hours, or on HIGH for 4 hours, until the chicken is easily shreddable.

Using two forks, shred the chicken directly in the slow cooker. Stir everything together until the melted cream cheese forms a smooth, rich sauce.

Boil the penne pasta separately on the stove. Drain and stir the cooked pasta into the slow cooker until fully coated.

Serve hot, garnished with fresh parsley and extra parmesan cheese.