Place the raw chicken breasts at the bottom of your crockpot. Sprinkle both sides generously with salt, black pepper, dried oregano, and red pepper flakes. Use your hands to press the seasoning into the meat to ensure the flavors stick during the long cooking process.

In a medium bowl, whisk together the heavy cream, chicken broth, and minced garlic. Pour this mixture directly over the seasoned chicken. Scatter the cubes of cream cheese over the top. Do not worry if the cream cheese looks chunky; it will melt into a perfectly smooth sauce as it heats up.

Cover the crockpot with the lid. Set the temperature to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. You want the chicken to be tender enough that it pulls apart easily with a fork. Avoid opening the lid during the process, as this releases the steam necessary for tenderizing the meat.

Once the cook time is up, remove the chicken breasts and place them on a cutting board. Shred the chicken using two forks. While the chicken is out, boil your pasta on the stove until it is just al dente. Drain the pasta and set it aside.

Whisk the warm liquid in the crockpot until the cream cheese is fully incorporated and the sauce is smooth. Stir in the grated Parmesan cheese until it melts. Add the shredded chicken back into the pot along with the cooked pasta and fresh baby spinach. Toss everything together until the spinach wilts and the pasta is coated in the thick sauce.

Scoop generous portions into deep bowls. Garnish with an extra sprinkle of Parmesan cheese and freshly chopped parsley. Serve immediately while the sauce is at its creamiest.