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

2. In a large skillet over medium heat, lightly brown the chicken on both sides, about 2-3 minutes per side. This will help seal in the flavors.

3. Remove the chicken and place it in the bottom of your slow cooker.

4. Add the sliced bell pepper, onion, and minced garlic on top of the chicken in the crock pot.

5. Pour in the diced tomatoes with their juices and the chicken broth.

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

7. Once the chicken is done, carefully remove it from the crock pot. Shred the chicken with two forks and return it to the crock pot.

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

9. In the meantime, cook the pasta according to package instructions until al dente. Drain and add the cooked pasta to the crock pot and stir well to combine with the sauce and chicken.

10. Allow everything to heat together in the crock pot for another 15-20 minutes on the low setting, to ensure it’s thoroughly warmed.

11. Serve hot, garnished with freshly chopped parsley.