1. Place the chicken breasts in the bottom of your crockpot. Sprinkle with the Italian dressing mix, making sure each piece is well-coated.
2. In a bowl, whisk together the cream cheese, Parmesan cheese, cream of chicken soup, and chicken broth until smooth. Pour this mixture over the chicken.
3. Cover the crockpot and cook on low for 4-5 hours or until the chicken is tender and fully cooked.
4. About 30 minutes before serving, cook the penne pasta according to package instructions until al dente. Drain and set aside.
5. Shred the chicken directly in the crockpot using two forks. Stir in the cooked pasta, mixing everything until the pasta is coated in the creamy sauce.
6. Taste and adjust seasoning with salt and pepper if necessary. Let the mixture heat through for an additional 10-15 minutes.
7. Serve warm, garnished with freshly chopped parsley if desired. Enjoy the smiles and happy bellies around your table!

One thing I always tell new cooks: don’t stress about getting it perfect. My mom taught me that a little improvisation in the kitchen is a beautiful thing. If you don’t have an ingredient, see what you can swap it with! This recipe is forgiving.