Add the chicken breasts to your crockpot and season with garlic salt, black pepper, Heath Riles Garlic Butter Seasoning, and Kinder’s Buttery Garlic & Herb Seasoning.
Add the block of cream cheese, drained artichoke hearts, and chicken broth to the crockpot.
Cover and cook on HIGH for 3 hours, or until the chicken is fully cooked and tender.
Shred the chicken directly in the crockpot.
Add the frozen spinach, mix everything together, cover, and cook for another 10–15 minutes until the spinach is heated through.
Stir in the cooked pasta, shredded mozzarella cheese, and a splash of heavy cream.
Mix everything together until the cheese is melted and the sauce is creamy.
Let the pasta sit for a few minutes to thicken, then serve and enjoy.
