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In a Crock-Pot, whisk together the heavy cream, chicken broth, Italian seasoning, salt, and black pepper until combined.
Add the chicken breasts to the Crock-Pot and top with the cubed butter.
Cover and cook on high for 2 hours or on low for 3 to 4 hours until the chicken is cooked through.
Transfer the chicken from the Crock-Pot to a cutting board. Use two forks to shred the chicken.
Add the penne pasta and Parmesan to the pot and continue cooking for 25 to 30 minutes until the pasta is tender.
Once the pasta is cooked, return the chicken to the crock pot and stir until combined.
Garnish with parsley and additional Parmesan if desired, then serve warm.