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Add chopped chicken, frozen vegetables, onion, and garlic to the slow cooker.
Pour in the chicken broth and heavy cream. Stir gently to combine.
Add softened cream cheese in chunks so it melts gradually.
Sprinkle in thyme, parsley, salt, and pepper.
Cover and cook on low for 4–6 hours, stirring once or twice to prevent sticking.
During the final 30 minutes of cook time, boil pasta according to package instructions. Drain and set aside.
Stir the cooked pasta and Parmesan cheese into the slow cooker until creamy and evenly mixed.
Taste and adjust salt and pepper before serving.
Garnish with extra parsley or a touch of hot sauce if desired.