Season the chicken. Pat the chicken dry, then sprinkle both sides with salt, pepper, Italian seasoning, and onion powder.

Build the base. Add the chicken to the slow cooker. Pour in the chicken broth. Scatter in the minced garlic and dot the top with butter.

Cook low and slow. Cover and cook on Low for 3–4 hours or on High for 2–2 1/2 hours, until the chicken is cooked through and tender but not falling apart.

Shred or slice. Transfer the chicken to a cutting board and shred with two forks or slice into bite-sized pieces. Keep warm.

Finish the sauce. Add heavy cream and cream cheese to the slow cooker. Whisk until the cream cheese melts and the sauce looks smooth. Stir in the grated Parmesan until it dissolves and the sauce thickens slightly. Taste and adjust salt and pepper. Add a pinch of red pepper flakes if you like a little heat.

Cook the pasta. While the sauce comes together, boil the pasta in salted water until just al dente. Reserve 1/2 cup of pasta water, then drain.

Combine. Return the chicken to the slow cooker and stir to coat. Add the pasta and toss gently. If the sauce seems too thick, loosen with a splash of the reserved pasta water.

Serve. Top with chopped parsley and a little extra Parmesan. Serve warm with a green salad or steamed broccoli.