Combine all the ingredients except the chicken and the barbecue sauce to make a dry rub. Coat the chicken with the dry rub. Place the chicken in your slow cooker, pour the barbecue sauce over the chicken and cover with a piece of baking paper. Put the lid on and cook on Low setting for 3-4 hours, or until chicken is tender. Cool slightly before shredding the chicken with a pair of forks. Set aside.

Heat olive oil in a skillet. Add onion and garlic and saute for 1 minute. Add the red pepper and zucchini. Stir to mix. Add the chicken, followed by the chicken stock, condensed soup, and cream. Stir to combine. Season with salt and pepper to your liking. Bring to a boil. Once the liquid is boiling, add the pasta, give everything a stir and lower the heat to a simmer.

Place a cover on the skillet and simmer the pasta for 10-15 minutes, stirring occasionally. If the liquid dries out too much, add a little water. Once the pasta is cooked, remove from heat and serve, garnish parsley and chili flakes if desired.