Place the chicken breasts in the slow cooker liner.
Poke each breast with a fork 3 to 4 times.
Sprinkle the zesty Italian dressing on the chicken breasts.
Add the condensed cream of chicken and chicken broth.
Cover the slow cooker and cook for 3 hours on high or 5-6 hours on low. (Until the chicken reaches an internal temperature of 165 degrees F.)
30 minutes before the end of the cook, place your cream cheese on the counter. I have noticed if I bring my cream cheese to room temperature it will melt more evenly in the broth/cream.
Cook your pasta according to the directions on the package.
Once the chicken has reached 165 degrees F shred the chicken using 2 forks.
Add the cream cheese to the broth and cover for 10-15 extra minutes or until the cheese is melted.
Add the cooked pasta to the slow cooker. Mix to coat the pasta.