Place the chicken breasts in the bottom of your slow cooker and season evenly with salt, black pepper, Italian seasoning, paprika, and red pepper flakes. Sprinkle minced garlic and chopped sun-dried tomatoes over the top. Pour both jars of Alfredo sauce over the chicken, fully coating the chicken.

About 15 minutes before the chicken is done, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions for al dente, then drain and set aside.

When the chicken is done, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces or cut it into cubes.

Return the shredded or cubed chicken to the slow cooker and stir it into the Alfredo sauce until well combined.

Add the cooked spaghetti to the slow cooker and stir thoroughly to evenly coat the pasta in the sauce and distribute the chicken.

Sprinkle the grated Parmesan cheese and shredded mozzarella cheese over the mixture in the slow cooker. Stir until the cheeses are melted and fully incorporated, then cover and allow everything to warm together for about 10 minutes on low.

Serve the pasta hot, garnished with fresh basil and additional grated Parmesan cheese. Enjoy!