Ingredients
Equipment
Method
- Set a cast iron skillet over medium-high heat and add the vegetable oil to coat the surface. Season both sides of the chicken breasts generously with salt and pepper.
- Sear the chicken in the hot skillet for 2-3 minutes per side until a golden-brown crust forms, then remove from heat.
- Combine the softened cream cheese and softened butter in a medium bowl and whisk until the mixture is completely smooth.
- Stir in the cream of chicken soup, minced garlic, chicken broth, and the dry Italian dressing mix until the sauce is fully incorporated.
- Prepare the slow cooker with non-stick spray and arrange the seared chicken breasts in an even layer at the bottom.
- Pour the prepared creamy sauce over the chicken, cover, and cook on low for 3-4 hours until the internal temperature reaches 165F.
- Boil the angel hair pasta in a large pot of salted water according to package directions until al dente, then drain well.
- Serve the chicken whole or shredded over the warm pasta, ensuring every strand is coated in the savory sauce.
- Garnish with fresh parsley, extra cracked pepper, or a dusting of Parmesan cheese if desired.
Notes
For the best results, use low-sodium broth and soup to control the saltiness of the Italian seasoning packet. While you can cook this on high for 1.5 to 2 hours, the low setting produces the most tender results. Store leftovers in an airtight container in the refrigerator for up to three days, though the pasta is best enjoyed fresh as it absorbs the sauce over time.