Place the boneless chicken breasts in your crockpot and sprinkle garlic powder, onion powder, salt, and black pepper over the top.

Pour the chicken broth into the pot, ensuring the chicken is nearly submerged. Add the grated Parmesan cheese and softened cream cheese, then toss in the minced garlic.

Cover the crockpot and set it on low for 4-5 hours or high for 2-3 hours, until the chicken is cooked through and shreds easily with a fork.

Once the chicken is ready, shred it in the crockpot using two forks, stirring to combine with the creamy sauce.

Meanwhile, cook the pasta according to package directions. Drain the pasta and gently fold it into the crockpot, mixing until everything is well coated.

Drizzle in the heavy cream or half-and-half, stirring until the pasta has a creamy consistency. Serve warm, garnished with extra Parmesan or chopped parsley as desired.