Place the chicken breasts in a crockpot and pour the entire bottle of Italian dressing over them.
Put the block of cream cheese on top of the chicken and sprinkle with 1/4 tsp of pepper.
Cook on high for 3-4 hours or until the chicken is cooked through and easily shreddable.
Midway through cooking, add half of the bag of Parmesan cheese to the crockpot.
While the chicken is cooking, prepare the penne pasta according to the package instructions. Drain and set aside.
Once the chicken is done, use two forks to shred it in the crockpot, mixing it with the sauce and melted cream cheese.
Add the cooked and drained penne pasta to the crockpot, stirring well to combine the pasta with the creamy chicken mixture.
Top the pasta and chicken with the remaining Parmesan cheese.
Serve the Creamy Italian Chicken Pasta Bake hot with a side of breadsticks.
If you like, you can broil the dish in the oven for a few minutes to get a golden, cheesy crust on top.
Note: This recipe is not only budget-friendly but also kid-friendly. It provides a delicious and satisfying meal for a family of five with leftovers for the next day. Enjoy the delightful combination of creamy Italian flavors in every bite!