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Add the chicken breasts to the crockpot. Pour in the cream of chicken soup and the undrained Rotel. Sprinkle in the garlic powder, paprika, salt, black pepper, and Italian seasoning. Stir slightly, making sure the chicken is covered by the sauce.
Cover and cook on LOW for 6-7 hours or HIGH for 4-5 hours, until the chicken is cooked through and shreds easily.
Remove the chicken from the crockpot, shred it with two forks, then return it to the sauce.
Stir in the sour cream and shredded cheese until the cheese is completely melted and the sauce is smooth and creamy.
Meanwhile, cook the spaghetti according to the package directions. Drain well.
Add the cooked spaghetti to the crockpot and stir until everything is evenly coated in the creamy sauce.
Taste and adjust the seasoning if needed, then serve warm and enjoy!