Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with paper towels, then rub them with olive oil.
2. In a small bowl, mix the Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes.
3. Rub the seasoning mixture all over the chicken breasts to coat them evenly.

Step 2: Slow Cook the Chicken

1. Place the seasoned chicken breasts in the Crock Pot.
2. Add the chicken broth, diced tomatoes with green chilies, and chopped bell peppers.
3. Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is fully cooked and tender.

Step 3: Shred the Chicken

1. Once the chicken is cooked through, remove it from the Crock Pot and shred it using two forks.
2. Return the shredded chicken to the slow cooker and stir to mix it with the juices.

Step 4: Add the Creamy Ingredients

1. Add the heavy cream, cream cheese, Parmesan cheese, and minced garlic to the Crock Pot.
2. Stir well until the cheeses are melted and the sauce is smooth and creamy.
3. Cover and let it cook for an additional 15–20 minutes on low to allow the flavors to blend.

Step 5: Cook the Pasta

1. While the sauce finishes, cook the pasta according to package instructions until al dente.
2. Drain the pasta and toss it with butter to prevent sticking.

Step 6: Assemble and Serve

1. Stir the cooked pasta into the slow cooker, coating it evenly with the sauce.
2. Garnish with fresh parsley and an extra sprinkle of Cajun seasoning if desired.
3. Serve hot and enjoy!