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Place 2 chicken breasts into the bottom of a 4-6 quart slow cooker.
Pour 32 ounce container chicken broth over the top. Cover and cook on low for about 6 hours or until chicken is done.
Pull chicken out (do not discard broth) and shred with two forks or dice up into smaller chunks with a knife.
Put chicken back into crock pot with the chicken broth.
Add 4 ounces (½ block) cream cheese, cubed and softened to room temperature and whisk for a minute or two until you start to see the cream cheese melt into the broth a bit.
Add 3 teaspoons minced garlic, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt and ½ teaspoon pepper and stir.
Then pour in 4 cups half and half and 2 ¼ cups mafalda pasta (or broken lasagna noodles) and 1 cup chopped spinach (if using) and stir.
Finally, in a small bowl, whisk together 2 Tablespoons cornstarch and 2 Tablespoons water and then whisk this slurry into the soup.
Turn the slow cooker to the high setting. Cover and cook for an additional 30 minutes or until the lasagna noodles are soft and fully cooked.
Just before serving and add ½ cup shredded or grated parmesan cheese and stir. Note: If you find it has gotten too thick to your liking, just add in a bit of milk or more chicken broth to thin it out. Enjoy!