In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced small onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.

Carefully transfer the sautéed onion and garlic mixture into your crock pot.

Place the boneless skinless chicken breasts directly on top of the onion and garlic mixture in the crock pot.

Pour in 4 cups of chicken broth, ensuring that the chicken is partially submerged.

Add 1 cup of heavy cream to the crock pot, gently stirring until combined.

Cube 8 ounces of cream cheese and add it to the mixture in the crock pot. Stir gently until the cream cheese is completely dissolved.

Stir in 1 cup of grated Parmesan cheese and 1 cup of shredded mozzarella cheese.

Open a can of undrained diced tomatoes and pour it into the crock pot. Stir everything together.

Sprinkle in Italian seasoning, along with salt and black pepper to taste. Stir well.

Cover the crock pot with its lid and set it to cook on low for 6 hours or on high for 3 hours.

Once the cooking time is complete, remove the chicken breasts and shred them using two forks.

Stir in 2 cups of uncooked pasta into the soup. Cover and cook for an additional 20-30 minutes, or until the pasta is tender.

Once the pasta is cooked, sprinkle chopped fresh basil on top as a garnish. Serve hot.