Rub the chicken breasts with Cajun seasoning, garlic powder, paprika, salt, and pepper. Let it marinate for 15–20 minutes if possible.

Place the seasoned chicken in the slow cooker along with the sliced red bell pepper, green bell pepper, sliced onion, and chicken broth.

Cover and cook on low for 6–7 hours or on high for 3–4 hours.

Once cooked, shred the chicken into bite-sized pieces and return to the slow cooker.

Stir in the cream cheese and shredded Parmesan cheese until melted and creamy. Cook for an additional 10–15 minutes on low.

Meanwhile, cook the pasta according to package directions until al dente, then drain and stir it into the slow cooker mixture.

Serve hot, garnished with fresh parsley, extra Parmesan, and crushed red pepper flakes if desired.