Place the chicken breasts in the bottom of the slow cooker. Then pour the garlic parmesan sauce over the chicken.

Add the milk and ¼ cup of the shredded parmesan cheese.

Set the cream cheese on top of the mixture without stirring.

Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender and cooked through.

Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce and stir until everything is smooth and well combined. Keep the slow cooker covered on low while you prepare the pasta according to the package directions.

Add the cooked and drained pasta to the slow cooker and stir until evenly coated in the sauce.

Sprinkle the remaining parmesan cheese over the pasta and mix lightly.

Finish with freshly chopped parsley and serve warm.