Add the chicken, carrots, celery and bell pepper to a slow cooker.
Add the heavy cream, butter, chicken broth, buffalo sauce, garlic powder, red pepper flakes, black pepper, kosher salt, onion powder, paprika and cayenne pepper to the slow cooker and stir gently to combine.
Cook on low for 6-8 hours or on high for 3-4 hours.
Remove the chicken from the slow cooker and place on a cutting board.
Add the parmesan cheese and pasta to the slow cooker and stir everything together.
Place the lid back on the slow cooker and continue to cook for 30-40 minutes, or until the pasta is tender.
While the pasta is cooking in the slow cooker, use two forks to shred the chicken.
Once the pasta is cooked, add the chicken back to the slow cooker and toss everything together.
Vegetarian Option: Omit the chicken. The buffalo alfredo sauce is so good on its own, you could definitely do it without the chicken, and simply add extra vegetables.
Gluten Free Option: Use gluten-free pasta. Make sure the buffalo sauce is gluten free, Frank's, which is what I used in the recipe, is gluten-free.