Lay your chicken breasts in the crockpot and season them with salt, pepper, and Italian seasoning. Scatter minced garlic over the top. Gently pour the chicken broth and heavy cream over the chicken. It’s fine if the chicken isn’t fully submerged.
Cover and cook on low for 5 hours (or on high for 2½ hours).
After 5 hours on low (or 2½ hours on high), stir in the uncooked pasta. Make sure it's submerged in the liquid to cook evenly.
Continue to cook on low for another hour or on high for about 30 minutes. Check the pasta at around the 30-minute mark to ensure it's cooking to your desired tenderness.
Once the pasta is cooked, gently remove the chicken, shred it, and return it to the crockpot. Add the Parmesan cheese and stir everything together well.
Let the dish sit for a few minutes after cooking. It will thicken up and the flavors will meld together beautifully.
Sprinkle with fresh parsley for a touch of color and freshness.
