Yummy in my tummy! I’m always excited to eat this when it’s done!

Season the chicken breasts with salt and pepper, then place them in the slow cooker.

In a medium bowl, whisk together the heavy cream, chicken broth, Parmesan cheese, garlic, black pepper, and red pepper flakes (if using). Pour the mixture over the chicken.

Cover and cook on low for 4-6 hours or until the chicken is tender and fully cooked.

Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.

Cook the pasta according to package instructions until al dente. Drain and add the pasta to the slow cooker, tossing to coat the pasta with the creamy chicken sauce.

Stir in the crumbled bacon and mix well.

Serve hot, garnished with fresh parsley.

For a different flavor profile, try substituting pancetta or prosciutto for the bacon. You can also mix in some peas or sautéed mushrooms towards the end of cooking for added texture and nutrition. If you’re watching your carbs, swap the pasta with spaghetti squash or zucchini noodles.