Season the Chicken: Pat the chicken breasts dry with a paper towel. Season them generously on all sides with salt, black pepper, and the onion powder.

Sear for Flavour (Optional but Recommended): Heat the olive oil in a large frying pan over medium-high heat. Add the chicken breasts and sear for 2-3 minutes on each side until golden brown. This step isn't essential, but it adds a significant layer of flavour. Transfer the seared chicken to the Crockpot.

Start the Slow Cooker: To the Crockpot, add the minced garlic, dried Italian herbs, and pour over the chicken stock. Give it a gentle stir.

Cook Low and Slow: Cover the Crockpot and cook on the LOW setting for 4 hours, or on HIGH for 2-2.5 hours, until the chicken is cooked through and very tender. You can check the internal temperature to be safe; according to the Food Standards Agency, it should reach at least 70°C for 2 minutes.

Shred the Chicken: Once cooked, carefully remove the chicken breasts from the Crockpot and place them on a board. Using two forks, shred the chicken into bite-sized pieces. It should fall apart very easily.

Cook the Pasta: While you're shredding the chicken, cook the pasta in a large pot of salted boiling water according to the package directions until al dente. Drain well, reserving about 100ml of the pasta water just in case you need it later.

Create the Creamy Sauce: Turn the Crockpot to the HIGH setting. Whisk the single cream, unsalted butter, and grated Parmesan cheese into the liquid remaining in the pot. Continue to whisk until the cheese is completely melted and the sauce is smooth and has thickened slightly, which should take about 5-7 minutes.

Combine Everything: Return the shredded chicken to the sauce in the Crockpot. Add the cooked and drained pasta. Stir everything together gently until the pasta and chicken are thoroughly coated in the glorious, creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. What works best for me is adding the pasta water one tablespoon at a time until I get the perfect consistency.

Serve: Season with additional salt and pepper if needed. Serve the garlic parmesan chicken pasta immediately, garnished with fresh parsley and an extra sprinkle of Parmesan cheese.