Gather all your ingredients, ensuring your chicken breasts are trimmed and ready for cooking. Chop your garlic to unleash its aromatic goodness!

Place the chicken breasts at the bottom of your slow cooker, then add minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth. Stir gently to combine.

Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours. You want the chicken to be tender and easy to shred.

Once cooked, use two forks to shred the chicken in the pot. It should fall apart effortlessly. Stir it into the flavorful broth!

Add the heavy whipping cream and the freshly shaved parmesan cheese. Mix well until the cheese is melted and the soup is creamy.

Add the uncooked rotini pasta directly into the soup. Cover and cook on high for 20-30 minutes until the pasta is tender.

In a small bowl, combine bread crumbs and melted butter, mixing until the crumbs are coated.

Once the pasta is cooked, ladle the soup into bowls and sprinkle with the buttery bread crumbs and shredded mozzarella.

If desired, place the bowls under a broiler for 2-3 minutes until the cheese is bubbly and golden brown.