Dump this bottled creamy Italian dressing and just 3 more ingredients over pasta in the slow cooker for an easy dinner that tastes like you made a sauce.

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

Pour the creamy Italian dressing over the chicken, turning the pieces once or twice to lightly coat.

Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is very tender and easily shreds with a fork.

About 30 minutes before serving, add the cubed cream cheese to the slow cooker. Cover and let it soften for 10–15 minutes, then stir well until the cream cheese is fully melted and the sauce is smooth and creamy.

Shred the chicken directly in the slow cooker using two forks, mixing it into the sauce so it’s evenly coated.

Cook the pasta in well-salted boiling water until just al dente, then drain.

Add the cooked pasta to the slow cooker and gently fold it into the creamy Italian chicken mixture until everything is well combined and coated in sauce.

Cover and let the pasta sit on WARM (or LOW, if your slow cooker doesn’t have a warm setting) for 5–10 minutes to allow the flavors to meld and the sauce to cling to the pasta. Taste and adjust seasoning with a pinch of salt or freshly ground black pepper if needed, then serve hot.

Because this recipe is so simple, it’s very forgiving and easy to adapt. If you prefer a lighter dish, use reduced-fat cream cheese and a lighter creamy Italian dressing; the sauce will be a bit thinner but still pleasantly tangy. For extra protein and texture, stir in a cup of thawed frozen peas or a handful of baby spinach during the last 5–10 minutes of cooking—the residual heat will cook the vegetables just enough. You can also swap the chicken for Italian sausage (browned first on the stovetop) for a heartier, more robust flavor. If you like a little heat, add a pinch of red pepper flakes when you stir in the cream cheese. Short pasta shapes with ridges, like penne rigate or rotini, hold the sauce best, but you can use whatever you have on hand; just avoid very delicate shapes that might over-soften in the warm sauce. Finally, if your sauce ever feels too thick, loosen it with a splash of the pasta cooking water; if it feels too thin, let the pasta sit in the slow cooker on WARM for a few extra minutes to absorb more of the sauce.