In a small bowl, add the salt, garlic powder, onion powder, dried parsley and pepper. Stir to combine. Season both sides of chicken.

Heat a large cast iron skillet on medium-high heat for 5 minutes. Add avocado oil. Once oil is heated through, sear the chicken for 2-3 minutes each side. Remove the chicken from the skillet and place in the bottom of the slow cooker.

Add minced garlic to the hot skillet and stir, cooking for 1 minute or until fragrant. Deglaze the pan by adding 1 cup of chicken broth. Use a wooden spoon to scrape the brown bits off the bottom of the pan. Allow the liquid to come to a simmer before pouring the broth over the chicken.

Add the heavy cream, remaining chicken broth, and butter to the slow cooker.

Cover the slow cooker and cook for 2-3 hours on high or 4 hours on low. Chicken is done when it reaches 165 degrees F.

Once cooked, remove chicken from the slow cooker and place on a cutting board. Slice the chicken into bite size pieces and set aside.

Add the uncooked penne pasta to the slow cooker and cook on high for an additional 20-30 minutes or until pasta is tender.

Once pasta is cooked, stir in the sliced chicken and freshly grated parmesan cheese. Taste and add additional salt and/or pepper if needed.

Serve warm topped with fresh parsley and additional parmesan cheese if desired.