Step 1

Add the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth to the crockpot. Stir to combine.

Step 2

Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours until the chicken is fully cooked and tender.

Step 3

Once the chicken is cooked, shred the chicken directly in the crockpot using two forks.

Step 4

Stir in the freshly shaved Parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover and cook on low for an additional 30 minutes or high for 15 minutes, until the pasta is cooked through.

Step 5

While the pasta is cooking, sauté the bread crumbs in 1 tablespoon of butter in a small saucepan over medium heat until golden and crispy, about 3-4 minutes.

Step 6

To serve, ladle the soup into individual bowls and top each serving with shredded mozzarella cheese and a sprinkle of crispy bread crumbs.