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In a large (6- to 9-qt.) slow cooker, cover chicken with cream and broth. Add salt, garlic powder, Italian seasoning, red pepper flakes, black pepper, and onion powder and stir to combine.
Cover and cook on High until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°, about 2 hours. Transfer chicken to a plate and shred with 2 forks. Set aside.
Add fettuccine (if it doesn’t fit, break in half) and butter to slow cooker and continue to cook on high until fettuccine is al dente, 20 to 40 minutes, depending on your slow cooker’s heat level.
Return chicken to slow cooker along with Parmesan and toss to combine. Cook, uncovered, until sauce clings to pasta, 5 to 8 minutes more. If sauce is too thick, add more broth; season with salt and pepper, if needed.
Top with parsley and more Parmesan before serving.