Place the chicken breasts in the bottom of your crock pot.

Pour in the heavy cream, chicken broth, and add the butter on top of the chicken.

Sprinkle in the Cajun seasoning and garlic powder. Stir slightly to combine the liquid with the spices.

Cover and cook on low for 4–6 hours, or on high for 2–3 hours, until the chicken is fully cooked (no longer pink inside).

Remove the chicken and shred it with two forks, then return it to the crock pot.

Stir the sauce well, then add the uncooked penne pasta, making sure it’s mostly submerged in the sauce.

Cover again and cook on high for about 20–30 minutes until the pasta is tender, stirring once or twice.

Once the pasta is cooked, sprinkle in the grated Parmesan cheese. Cover and let sit 5 minutes so the cheese melts into the sauce.

Taste and adjust seasoning with salt and pepper. Serve warm.