We like to call it ‘Effortless Ziti’ in our household. It’s so tasty, you’d never guess how easy it is!

Place the chicken breasts in the slow cooker and season with garlic powder, onion powder, salt, and pepper.

Pour the chicken broth over the chicken and cover the slow cooker. Cook on low for 4-5 hours or until the chicken is tender and easily shredded.

Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

Stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the sauce is smooth.

Meanwhile, cook the rigatoni pasta according to package instructions until al dente. Drain and add the pasta to the slow cooker.

Drizzle the olive oil over the pasta and sauce, stirring gently to combine all ingredients.

Cover and cook on low for an additional 30 minutes to allow the flavors to meld together.

Before serving, sprinkle the chopped fresh parsley over the top for a burst of color and freshness.

For a bit of a kick, add a pinch of red pepper flakes to the sauce. You can also substitute the chicken with shrimp for a seafood twist. If you prefer a lighter version, use half-and-half instead of heavy cream and reduce the amount of Parmesan cheese. For a vegetarian option, omit the chicken and add sautéed mushrooms and spinach to the sauce. Feel free to experiment with different types of pasta, such as penne or fettuccine, to suit your preference.