Pat the chicken dry with paper towels, then season generously on both sides with smoked paprika, chicken seasoning, salt, and pepper.

Heat a large skillet over medium-high heat and drizzle in the olive oil. Once hot, place the chicken in the skillet and sear for about 2–3 minutes per side, just until the outside is golden brown. (You aren’t cooking the chicken all the way through here — just building flavor.)

Transfer the seared chicken to the slow cooker. Pour in the heavy cream and chicken broth, then add the butter, cream cheese, and Italian seasoning. Stir gently to combine the sauce ingredients around the chicken, then cover with the lid.

Cook on high for 2 hours, until the chicken is tender and cooked through.

After 2 hours, stir the sauce well, then add the uncooked rigatoni, parmesan cheese, broccoli florets, and spinach directly into the slow cooker. Stir to coat everything in the sauce, making sure the pasta is mostly submerged.

Cover again and continue cooking for about 25–30 minutes, or until the pasta is just al dente and the broccoli is bright green and tender.

Once the pasta is cooked, taste the sauce and adjust seasoning with more salt and pepper if needed.

Sprinkle in shredded mozzarella, give everything a final stir so it’s creamy and melty, then serve hot with extra parmesan cheese on top.

Turn off the warm setting when you’re done serving so the pasta doesn’t overcook and become mushy.