1. 1. Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of your slow cooker. Sprinkle them evenly with garlic powder, salt, and black pepper.

2. 2. Add the Creamy Base: In a medium bowl, whisk together the condensed cream of chicken soup, softened cream cheese, chicken broth, and milk until smooth. Pour this mixture over the seasoned chicken in the slow cooker.

3. 3. Slow Cook: Cover the slow cooker with its lid. Cook on the LOW setting for 6-8 hours or on the HIGH setting for 3-4 hours. The chicken should be cooked through and easily shreddable with two forks.

4. 4. Shred the Chicken: Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the creamy sauce.

5. 5. Stir in Parmesan: Add the 1/2 cup of grated Parmesan cheese to the slow cooker. Stir until the cheese is fully melted and incorporated into the sauce, making it even richer and creamier.

6. 6. Cook the Pasta: While the chicken is cooking in the slow cooker, or during the last 20-30 minutes of its cooking time, prepare your fettuccine pasta according to the package directions. Cook until al dente, then drain well.

7. 7. Combine and Serve: Add the drained, cooked fettuccine directly into the slow cooker with the chicken and sauce. Toss gently to coat all the pasta evenly. Serve immediately, garnished with extra Parmesan cheese and fresh chopped parsley, if desired.