Crockpot Chicken Parm Pasta

1 Add chicken to crockpot: Place chicken breasts in the bottom of your slow cooker.
2 Add sauce + seasoning: Pour in the Mezzetta marinara sauce, sprinkle in garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir a bit to coat the chicken evenly.
3 Slow cook: Cover and cook on Low for 6 hours or High for 3–3½ hours, until the chicken is tender and easily shreds.
4 Shred + stir: Shred the chicken right in the crockpot using two forks. Stir in the cream cheese until smooth and creamy.
5 Add pasta: Add uncooked pasta and chicken broth or water, making sure the noodles are mostly submerged in the sauce.
6 Cook again: Cover and cook on High for 25–35 minutes, stirring halfway through, until pasta is tender.
7 Top + melt: Sprinkle mozzarella and parmesan over the top. Cover for another 5–10 minutes until melted and bubbly.
8 Serve: Garnish with fresh basil or parsley and serve warm.