Start by rinsing the chicken breasts under cool water, then pat them dry with paper towels. Cut them into bite-sized pieces and season with salt, black pepper, and Italian seasoning. Place the seasoned chicken in the bottom of a crockpot.

Sprinkle the minced garlic over the seasoned chicken. Pour in the chicken broth and heavy cream, ensuring the chicken is covered. Stir gently to combine.

Place the dried penne pasta on top of the liquid without stirring.

Cover the slow cooker and cook on low for about 6 hours. Check for doneness; the chicken should shred easily and the pasta should be al dente.

Carefully remove the chicken from the crockpot and shred it. Return it to the crockpot and stir everything together.

Stir in the grated parmesan cheese until it melts.

If you haven’t cooked the pasta separately, boil and cook the penne until al dente. Drain and mix into the sauce in the crockpot.

Ladle the warm pasta into serving bowls and garnish with fresh parsley before serving.