Rub the chicken breasts with Cajun seasoning, garlic powder, paprika, salt, and pepper. If time allows, let them marinate for 15–20 minutes for more flavor.

Place the seasoned chicken in the slow cooker. Add sliced bell peppers, onion, and pour in the chicken broth.

Set your slow cooker to low and cook for 6–7 hours or high for 3–4 hours until the chicken is tender.

Remove the chicken from the cooker, shred it with forks, and then return it to the pot.

Stir in the cream cheese and Parmesan cheese. Let them melt and mix for about 10–15 minutes on low.

While that’s happening, cook the pasta according to package directions until al dente. Drain it and add it to the slow cooker mixture.

Serve hot, garnished with fresh parsley, extra Parmesan, or sprinkled red pepper flakes for added heat.