Slow Cooker Chicken Spaghetti

Spray slow cooker with a light coat of nonstick cooking spray.
Add the chicken, Rotel, cream of chicken soup, onion, garlic, Italian seasoning, onion powder, garlic powder, salt, and pepper to the crockpot.
1 pound chicken breasts, ½ yellow onion, 3 garlic cloves, 2 teaspoons Italian seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon black pepper, 1 10-ounce can Rotel diced tomatoes and green chilies, 2 10.5-ounce cans cream of chicken soup
Cover and cook on LOW for 4-5 hours (recommended) or on HIGH for 3-4 hours, or until the chicken reaches an internal temperature of 165°F.
Add the cream cheese and shredded cheese.
2 cups shredded colby jack cheese, 4 oz cream cheese
Using a hand mixer on low speed, mix until the cheese is mixed into the sauce and the chicken is shredded. Place the lid back on and continue cooking on low while you prepare the pasta.
Cook the spaghetti according to package instructions. Drain, reserving about 1 cup of pasta water. Stir the spaghetti into the crockpot.
1 pound spaghetti
If needed, add a little reserved pasta water at a time to reach your desired consistency.
Top with parsley before serving, if desired.
1 Tablespoon chopped parsley