Place the chicken breasts in your slow cooker in a single layer.

In a medium bowl, whisk together the chicken broth, minced garlic, paprika, oregano, onion powder, salt, and pepper until well combined.

Add the diced sundried tomatoes to the seasoned broth and stir.

Pour this mixture evenly over the chicken breasts in the crockpot.

Cover with the lid and cook on high for 2-3 hours or low for 4-5 hours. You'll know the chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.

Once the chicken is fully cooked, remove it from the crockpot and place it on a cutting board.

Using two forks, shred the chicken into bite-sized pieces.

Return the shredded chicken to the crockpot with all those flavorful juices.

Cut the cream cheese into chunks and add it to the crockpot along with the half & half.

Stir gently to combine, then cover and cook on low for another 20-30 minutes until the cheese is completely melted and the sauce is smooth.

While the sauce is becoming creamy, cook your chickpea pasta according to the package instructions. I usually cook it 1 minute less than directed for the perfect al dente texture.

Drain the pasta, then add it directly to the crockpot with the chicken and creamy sauce.

Add the parmesan cheese and stir everything together until well combined.

Taste and adjust seasonings if needed.

Serve hot, garnished with additional parmesan, a sprinkle of red pepper flakes, and fresh basil if desired.