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Place the chicken breasts at the bottom of the slow cooker and season generously with salt and pepper.
Pour the marinara sauce evenly over the chicken.
In a small bowl, whisk together the heavy cream, onion powder, garlic powder, and cornstarch until smooth.
Pour this mixture over the chicken and marinara.
Cook on high for 3-4 hours, or on low for 5-6 hours, until the chicken is fully cooked and tender.
Once done, carefully remove the chicken from the slow cooker. Cut it into cubes or shred it, based on your preference, and return it to the slow cooker, allowing it to blend with the sauce.
Stir in the grated Parmesan cheese and fresh basil leaves.
Meanwhile, bring a large pot of salted water to a boil and cook 1 pound of pasta according to package instructions. Drain.
Serve the pasta topped with the creamy marinara chicken sauce, and enjoy!