Begin by heating 2 tablespoons of vegetable oil in a cast-iron skillet over medium-high heat. Season 1.5 lbs of boneless skinless chicken breasts with salt and pepper, then add them to the hot skillet. Sear the chicken for 2-3 minutes on each side until golden brown. Once seared, remove the chicken from the skillet and set aside.

In a mixing bowl, whisk together 4 oz of cream cheese, 3 tablespoons of unsalted butter, and a 10.5 oz can of cream of chicken soup until the mixture is smooth and creamy. Next, incorporate ¾ cup of chicken broth and 3 minced garlic cloves. Finally, stir in one packet of Good Seasons Dry Italian Salad Dressing Mix.

Coat the interior of your slow cooker with non-stick spray. Layer the seared chicken in the crock pot, then pour the prepared creamy sauce mixture over the chicken.

Cover the crock pot and set it to cook on low for 3-4 hours. Check that the internal temperature reaches 165°F.

When your chicken is nearly done, prepare 16 oz of angel hair pasta according to package instructions. Cook the pasta until al dente, typically around 4-6 minutes, then drain thoroughly.

Plate the tender chicken over the pasta, generously drenching it with the sauce. Garnish with chopped fresh parsley and cracked pepper to taste, and sprinkle grated Parmesan cheese if desired.