Season chicken with salt and pepper and place in slow cooker.

Spoon pesto over chicken and add drained tomatoes and broth.

Cook on low 4–5 hours or high 2–3 hours until chicken shreds easily.

Shred chicken in pot with two forks. Stir in cream and pasta.

Cook on high 20–30 minutes, stirring occasionally, until pasta is tender.

Stir in Parmesan, adjust salt and pepper, then serve hot.