Season the Chicken: In a large mixing bowl, combine chicken breasts with olive oil, Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub spices thoroughly into the chicken.

Brown the Chicken: Heat a skillet over medium heat and sear the seasoned chicken for 2-3 minutes on each side until golden brown. Transfer to the slow cooker.

Add the Vegetables: Layer sliced bell peppers, diced onion, and minced garlic over the chicken in the slow cooker.

Stir in the Sauce Ingredients: Pour diced tomatoes and chicken broth over the chicken and vegetables. Stir gently to combine.

Slow Cook the Chicken: Cover the Crock Pot and cook on low for 4-5 hours or high for 2-3 hours until the chicken is tender.

Shred the Chicken: Remove the chicken, shred using forks, and return it to the slow cooker.

Create the Creamy Sauce: Add heavy cream and grated Parmesan cheese to the slow cooker. Stir until melted and combined.

Cook the Pasta: In a separate pot, cook the penne pasta according to package directions until al dente. Drain and set aside.

Mix and Heat Together: Add the drained pasta to the slow cooker and stir to combine. Heat on warm setting for 15-20 minutes.

Garnish and Serve: Scoop the pasta into serving bowls and sprinkle fresh parsley on top.