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Place the chicken breasts in a single layer at the bottom of the Crockpot. Sprinkle the chicken breasts with salt, pepper, Italian seasoning, onion powder, paprika and minced garlic.
Pour the can of Rotel tomatoes over the chicken breasts and add the chicken broth.
Cook the chicken on low for 4-6 hours until fully cooked through. (*see notes)
Once the chicken is fully cooked, shred it using two forks. Add the cream cheese and Cheddar cheese to the Crockpot and stir until well combined.
Cover the Crockpot with the lid, and allow the sauce to continue heating through as you make the pasta.
Cook the spaghetti al dente according to the package instructions.
Add the cooked and drained spaghetti to the crock pot and stir well to combine.
Season to taste with salt, pepper, and optionally a pinch of red pepper flakes.