Throw cream cheese, soup, Italian dressing mix, and chicken into a slow cooker. Stir to coat chicken.
Cook on low for 7-9 hours (see disclaimer).
Cook egg noodles according to directions and drain.
Remove chicken from slow cooker and shred or cut into bite sized pieces, if desired. Whisk creamy sauce in crockpot until smooth.
In a large bowl or your pasta pot, layer pasta, spinach, chicken, and sun dried tomatoes, drained from the oil. Pour the warm sauce over top, which will help wilt the spinach. Stir to combine, then add pepper and lemon juice and stir to combine again.