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To a 6- to 8-quart slow cooker, add the heavy cream, chicken broth, butter, salt, pepper, garlic, and chicken. Stir to combine. Cover and cook until the internal temperature of the chicken is 165°F, on low heat for 3 to 5 hours or high heat for 2 to 3 hours.
Remove the chicken to a cutting board. When it is cool enough to handle, slice crosswise into bite-size pieces. Cover and set aside.
Add the pasta to the slow cooker and stir to coat in the sauce. Increase the heat to high. Cover and cook, stirring occasionally, until the pasta is tender, 25 to 30 minutes.
Gently stir in the chicken and parmesan cheese. Serve topped with parsley and more parmesan and black pepper.