Add the chicken, dressing and lemon juice to a 6 qt. slow cooker. Cover and cook on LOW for 8 hours without peeking. Shred the chicken into bite size pieces.
Cook the pasta according to package directions. Add the cut asparagus the last 3 minutes of cooking. Drain and add to the slow cooker.
Add the red pepper flakes and parmesan cheese.
Serve with additional parmesan cheese.
Notes
Recipe from The Magical Slow Cooker by Sarah Olson
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2015/04/17/cookbook-review-the-magical-slow-cooker/