• Heat a cast iron skillet over medium-high heat. Add 1-2 Tablespoons vegetable oil and swirl to coat the bottom of the pan. Sprinkle salt and pepper, to taste over both sides of 1.5 pounds boneless, skinless chicken breasts.
• Once the pan is hot, add the chicken breasts to the pan and sear each side for 2-3 minutes or until golden brown. Remove from heat.
  
• In a medium bowl, add 4 ounces (½ block) cream cheese, softened to room temperature and 3 Tablespoons unsalted butter, softened to room temperature. Whisk until smooth.
  
• Add 10.5 ounce can cream of chicken soup, 3 cloves garlic, minced, ¾ cup chicken broth and 1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix to the same bowl. Whisk to fully combine.
  
• Spray the inside of a crock pot with non-stick cooking spray. Place the seared chicken breasts in the bottom of the pot.
  
• Pour the soup mixture over the top of the chicken breasts. Cover and cook on low for 3-4 hours or until the chicken reaches a temperature of 165F degrees. The longer you cook it, the more tender the chicken breasts get but they will also start to fall apart - if that doesn't bother you, you can continue to cook longer.

  NOTE: Always go by internal temperature of the meat to know when it is done - especially with crock pot cooking. Never base it solely on time since crock pots, depending on their age and brand, can cook hotter (or much less hot) than others. Also, the size of the chicken breasts make a difference as well.
  
• Shortly before serving, cook 16 ounce box angel hair pasta according to the package instructions to al dente. Drain when cooked.
  

Ways to serve:

• You can serve the chicken breasts whole or you can shred the chicken. You can toss the pasta directly in the sauce or you can spoon the chicken and sauce onto the pasta for each individual serving.
• Optional: Serve it topped with chopped fresh parsley, cracked pepper and/or grated Parmesan cheese.