Prep the slow cooker: Lightly grease the insert or use a liner. Place chicken breasts in a single layer.

Season the chicken: Sprinkle with salt, pepper, Italian seasoning, and red pepper flakes. Add minced garlic.

Add the flavor base: Pour the Italian dressing over the chicken. Dot the top with cubed cream cheese. Add butter if using.

Slow cook: Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the chicken shreds easily with two forks.

Cook the pasta: About 20 minutes before serving, boil your pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.

Shred the chicken: Open the slow cooker and shred the chicken directly in the pot. Stir well to melt the cream cheese into the dressing.

Finish the sauce: Add parmesan and heavy cream. Stir until smooth. If the sauce seems too thick, add 1/2–1 cup chicken broth and mix. Adjust salt and pepper.

Toss with pasta: Add the cooked pasta and gently fold to coat. If needed, loosen with reserved pasta water, a few tablespoons at a time.

Serve: Garnish with more parmesan and chopped parsley. Serve warm with a side salad or steamed veggies.