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Add chicken to the crockpot and season evenly with 1 tsp salt, 1 tsp pepper, 2 tsp garlic powder, and 1 tsp Italian seasoning.
Cook LOW 5–6 hours or HIGH 3–4 hours until very tender. Do not add liquid.
Shred chicken directly in the crockpot.
Add 2 tbsp butter, heavy cream, and cream cheese.
Cover and cook 15–20 minutes, stirring once or twice, until fully melted and smooth.
Reduce heat to LOW or WARM.
Stir in Greek yogurt until fully incorporated.
Slowly add Parmesan, stirring continuously, until the sauce is thick, glossy, and cohesive.
Stir in remaining 1 tbsp butter, 2 tsp garlic powder, 1 tsp salt, 1 tsp black pepper, and chicken bouillon.
Add reserved pasta water 1–2 tbsp at a time only if needed to loosen slightly.
Add cooked pasta and gently fold until evenly coated.
Remove lid and rest uncovered 5 minutes so the sauce tightens and clings.
Finish with ½–1 tsp lemon juice, taste, and adjust seasoning if needed before serving.
Add your final touch of Parmesan, and parsley.