Place chicken breasts in the slow cooker.
Add minced garlic, cream of chicken soup, black pepper, garlic powder, and onion powder.
Cover and cook on low for 6 hours or high for 3–4 hours.
Once cooked, shred the chicken in the crockpot using two forks.
Add sour cream, mozzarella cheese, cheddar cheese, and chicken broth. Stir to combine.
Cook pasta separately according to package directions, then drain.
Add cooked pasta to the slow cooker and mix until evenly coated with the cheesy chicken mixture.
Serve hot and enjoy!