Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the heavy cream and chicken broth over the chicken. Add the minced garlic, Italian seasoning, salt, and pepper. Place the cubed cream cheese on top.

Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.

Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Set aside. Whisk the sauce remaining in the slow cooker until the cream cheese is fully incorporated and the sauce is smooth.

While you shred the chicken, cook the fettuccine in a large pot of salted water according to package directions until al dente. Drain well.

Stir the shredded chicken and the freshly grated Parmesan cheese into the sauce in the slow cooker. Once the cheese is melted, add the drained fettuccine. Toss gently to coat everything evenly. Garnish with fresh parsley and serve immediately.