Begin by coating the chicken breasts generously with olive oil and sprinkle the Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper over the chicken. Rub seasonings thoroughly into the meat.

In a hot skillet over medium-high heat, add the seasoned chicken breasts. Sear for about 2–3 minutes on each side until golden-brown. Keep an eye on them to avoid cooking through.

Transfer the browned chicken breasts into the bottom of the Crock Pot, arranged evenly.

Top the chicken with vibrant slices of bell pepper, thinly sliced onion, and minced garlic.

Pour in the diced tomatoes and chicken broth, scraping up any flavorful bits from the skillet.

Cover the Crock Pot and cook on low for 4–5 hours or on high for 2–3 hours until the chicken is fork-tender.

Remove the chicken from the Crock Pot once cooked and shred it into bite-sized pieces.

Return the shredded chicken to the Crock Pot and stir in the heavy cream and Parmesan cheese until melted and creamy.

Boil water and cook the penne pasta according to package instructions until al dente, then drain.

Add the hot, drained pasta into the Crock Pot, folding it gently into the chicken and sauce mixture. Heat together for about 15–20 minutes.

Serve the dish hot, garnished with freshly chopped parsley.