Begin by heating 2 tablespoons of olive oil in a skillet over medium heat. Add 1 diced onion, sautéing for about 3-4 minutes until it becomes translucent. Then, incorporate 3 minced garlic cloves, cooking for an additional 30 seconds.

Carefully transfer the sautéed onion and garlic mixture into your Crock Pot. Nestle 2 boneless skinless chicken breasts on top. Pour in 4 cups of chicken broth.

Next, pour in 1 cup of heavy cream, stirring gently to combine. Add 8 ounces of cubed cream cheese, stirring briefly to incorporate.

Sprinkle in 1 cup of grated Parmesan cheese and 1 cup of shredded mozzarella cheese, stirring until both cheeses are well mixed.

Add in one 14-ounce can of undrained diced tomatoes, along with 1 tablespoon of Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir well.

Cover the Crock Pot with its lid and cook on low for 6 hours or on high for 3 hours.

Once the cooking time is up, remove the chicken, shred it, and return to the Crock Pot. Stir in 1 cup of uncooked pasta.

Cover the Crock Pot again and cook on high for an additional 20-30 minutes, or until the pasta is tender.

Once the pasta is ready, give the soup a good stir and garnish with freshly chopped basil before serving.