Step 1: Place the boneless, skinless chicken breasts at the bottom of your crockpot.
Step 2: In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, softened cream cheese, garlic powder, Italian seasoning, salt, and black pepper until completely smooth.
Step 3: Pour the creamy soup mixture evenly over the chicken breasts in the crockpot, ensuring they are well covered.
Step 4: Cover the crockpot and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the chicken is thoroughly cooked and easily shreds with a fork.
Step 5: Once the chicken is cooked, carefully remove it from the crockpot. Using two forks, shred the chicken and then return it to the crockpot, stirring it into the creamy sauce.
Step 6: Break the uncooked spaghetti in half and add it directly to the crockpot. Stir well to ensure all the spaghetti is submerged in the sauce. Recover and continue cooking on HIGH for an additional 30-40 minutes, or until the spaghetti is tender to your liking.
Step 7: Stir in the grated Parmesan cheese and shredded mozzarella cheese until both are fully melted and smoothly incorporated into the sauce.
Step 8: Serve your creamy chicken spaghetti hot, optionally garnished with a sprinkle of fresh chopped parsley for a pop of color and freshness. Enjoy this incredibly comforting meal!