Spray the inside of the crockpot with non-stick cooking spray. Place 1 ½ pounds boneless skinless chicken breast in the bottom of the crockpot.
Add the cubed 4 ounces cream cheese, cubed ¼ cup butter, 1 cup chicken broth, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon ground black pepper, and 2 ½ cups heavy whipping cream to the slow cooker.
Cook on high for 2 to 3 hours or low for 4 to 5 hours or until the chicken breast is fully cooked.
Remove the cooked chicken from the crockpot and shred it into bite-size pieces.
Return the shredded chicken, 12 ounces penne pasta, and 1¼ cups grated parmesan cheese to the crockpot. Cook on high for about 30 minutes or until the pasta is fully cooked and tender.
Top with freshly grated parmesan and chopped greens and serve.
