Cut the chicken breasts into cubes and place in the bottom of the crockpot.

Make the sauce. Melt the butter over medium heat in a large saucepan. Once melted, add in the minced garlic, oregano, basil, and a pinch of salt. Let cook for 1-2 minutes.

Whisk in the flour quickly until well combined. Then, add the chicken broth slowly while whisking continually.

Whisk over high heat until sauce thickens, about 5-7 minutes.

Once the sauce is nice and thick, remove the pan from the heat. Stir in 1/4 cup grated parmesean cheese. Taste and add more salt and pepper if necessary.

Let the sauce cool for a bit, then add it into the crockpot and stir to combine with the chicken. Place the 8 oz block of cream cheese on top of everything. Cover and cook for 2 hours on high or 4 hours on low. (Check the chicken with a meat thermometer to make sure it's done! Cooking time may vary depending on the size of your chicken pieces).

About 20 minutes before chicken is ready, cook the pasta according to the package directions. Once cooked through, drain the water out.

Once the chicken and pasta is done, use a whisk to stir in the cream cheese. It may look a little lumpy at first but just keep whisking it until smooth.

Add in the cooked pasta. If desired, chop up a handful of spinach and add that too. Stir to combine everything and serve!