Turn on your crockpot to the low setting. In the pot, combine warm chicken broth, one diced onion, and three cloves of minced garlic until well mixed.

Add boneless chicken thighs or breasts to the mixture, ensuring they are submerged. Stir in one block of softened cream cheese and one cup of heavy cream, blending until smooth.

Cover and let it slow cook for about five hours or until the chicken is tender and shreds easily.

Prepare your pasta separately by boiling salted water and cooking for about 7-9 minutes, or until al dente. Drain, reserving a little pasta water.

Once the chicken is ready, use two forks to shred it in the crockpot. Fold in the cooked pasta and stir in freshly grated Parmesan cheese.

Ladle the finished dish into bowls, garnishing with additional Parmesan or herbs if desired.