In the crockpot, combine the bite-sized chicken pieces, minced garlic, dried oregano, dried thyme, dried basil, onion powder, crushed red pepper flakes (if using), salt, and black pepper. Stir to coat the chicken evenly with the seasonings.

Add the uncooked penne pasta on top of the chicken and spread it out evenly.

Pour the chicken broth over the pasta and chicken, making sure the pasta is fully submerged in the liquid.

Cover the crockpot with the lid and cook on low heat for 3 to 4 hours or on high heat for 1.5 to 2 hours. Stir occasionally to prevent the pasta from sticking together.

After the cooking time, check the pasta for doneness. It should be tender but still slightly firm (al dente). If the pasta is cooked to your liking, proceed to the next step. If not, continue cooking for a bit longer.

Stir in the heavy cream and grated Parmesan cheese until well combined. The sauce will thicken slightly and coat the pasta and chicken beautifully.

Let the Crockpot Garlic Parmesan Chicken Pasta cook for an additional 15-20 minutes on low heat to allow the flavors to meld together.

Serve the pasta hot, garnished with chopped fresh parsley for a burst of color and added freshness.