Trim the chicken breasts and add them to the bottom of a 6 quart slow cooker.
    Sprinkle the salt, pepper, onion powder, and Italian seasoning evenly over the chicken.
    Add the minced garlic on top.
    Pour in the marinara sauce and alfredo sauce. Stir gently.
    Cover and cook on LOW for 3-4 hours or HIGH for 1-2 hours.
    Note – I use thinly sliced chicken breasts that were cooked in 4 hours on LOW. You know your slow cooker best. As long as the chicken reaches an internal temperature of 165°F, it is ready to eat, so adjust as needed.
    Before the cook time is up, cook the pasta in salted water until al dente. Once done, drain and set aside.
    Once the chicken is cooked through, use tongs to remove it from the crockpot to a cutting board. Cut it into cubes.
    Give the sauce a stir and then add the cubed chicken back to the sauce. Add in the shredded mozzarella and stir to combine.
    Pour in the cooked pasta and stir to evenly coat the noodles with sauce.
    Serve immediately, topping with parmesan cheese.