Place the chicken breasts in a large bowl. Drizzle with olive oil and sprinkle with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the seasonings into the chicken to ensure even coating.

If time allows, let the seasoned chicken rest for 15-30 minutes to let the flavors penetrate.

In a large skillet over medium heat, lightly brown the chicken on both sides, about 2-3 minutes per side.

You don’t need to cook the chicken through; a light golden crust is enough for added flavor.

Remove the chicken and place it in the bottom of your slow cooker. Add the sliced bell pepper, onion, and minced garlic on top of the chicken.

Arrange the vegetables evenly to ensure they release flavor.

Pour in the diced tomatoes with their juices and the chicken broth. Stir gently to distribute the liquid and aromatics.

Cover and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is cooked thoroughly and easy to shred.

Use a meat thermometer to check for 165°F for assurance.

Once cooked, carefully remove the chicken from the crock pot and shred using two forks. Return it to the crock pot and stir it into the vegetables and liquid.

Stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the sauce is creamy.

Let it simmer on low for 10-15 minutes if the sauce looks thin.

Cook the pasta according to package instructions until al dente.

Drain well and avoid overcooking as the pasta will finish cooking in the sauce.

Add the cooked pasta to the crock pot and stir well to combine with the sauce and chicken.

Heat everything together in the crock pot for another 15-20 minutes on low.

Serve hot, garnished with freshly chopped parsley and an extra sprinkle of Parmesan.