1. Add the diced onion and minced garlic to the bottom of a 5 to 7 quart slow cooker.

2. Pour in the chicken broth and marinara sauce and stir to combine.

3. Stir in the Italian seasoning dried basil kosher salt black pepper and crushed red pepper flakes.

4. Nestle the chicken breasts into the sauce mixture making sure they are mostly submerged.

5. Cover and cook on low for 4 to 6 hours or on high for about 3 hours until the chicken is very tender and cooked through.

6. Transfer the cooked chicken to a cutting board and shred it with two forks then return the shredded chicken to the slow cooker.

7. Stir in the dry pasta making sure it is submerged in the liquid.

8. Cover and cook on high for 15 to 25 minutes stirring once or twice until the pasta is just tender.

9. Turn the slow cooker to warm. Add the cubed cream cheese and heavy cream.

10. Stir until the cream cheese is fully melted and the broth is creamy and smooth.

11. Add 1 cup of the grated Parmesan cheese and stir until melted.

12. If the soup seems too thick stir in a little extra warm chicken broth or water until it reaches your desired consistency.

13. Taste and adjust seasoning with additional salt and pepper if needed.

14. Ladle the soup into bowls and top each serving with some of the remaining Parmesan and a handful of shredded mozzarella.

15. Garnish with chopped fresh parsley and serve hot.