Ingredients

• 1–2 Tablespoons vegetable oil
• Salt and pepper, to taste
• 1.5 pounds boneless, skinless chicken breasts (about 2 large chicken breasts)
• 4 ounces (½ block) cream cheese, softened to room temperature
• 3 Tablespoons unsalted butter, softened to room temperature
• 10.5 ounce can cream of chicken soup (recommend low or no sodium if sensitive to salt – see notes below)
• 3 cloves garlic, minced
• ¾ cup chicken broth (recommend low or no sodium if sensitive to salt – see notes below)
• 1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix (or your favorite mix)
• 16 ounce box angel hair pasta
• Chopped fresh parsley, cracked pepper and/or grated Parmesan cheese (optional for serving)

Instructions

1. Place a cast iron skillet over medium-high heat. Add 1–2 Tablespoons vegetable oil and swirl to coat the surface. Season both sides of the chicken breasts with salt and pepper to taste.
2. When the skillet is hot, lay the chicken breasts in the pan and sear for 2–3 minutes per side, until nicely golden. Remove from heat.
3. In a medium bowl, combine the softened cream cheese and softened butter. Whisk together until smooth and creamy.
4. Add the cream of chicken soup, minced garlic, chicken broth, and dry Italian dressing mix to the bowl. Whisk until the sauce is well blended.
5. Lightly coat the inside of a crock pot with non-stick cooking spray. Arrange the seared chicken breasts in the bottom.
6. Pour the prepared sauce evenly over the chicken. Cover and cook on low for 3–4 hours, or until the internal temperature of the chicken reaches 165°F.
   • Cooking longer will result in more tender chicken, though it may begin to fall apart.
   • Always rely on the internal temperature rather than time alone, as slow cookers can vary in heat output and chicken breast size affects cooking time.
7. Shortly before serving, prepare the angel hair pasta according to package directions, cooking to al dente. Drain well.

• Leave the chicken breasts whole or shred them before serving.
• Either mix the pasta directly into the sauce or plate the pasta and spoon the chicken and sauce over each portion.
• Finish with chopped fresh parsley, cracked pepper, and/or grated Parmesan cheese if desired.

• If you are sensitive to salt, choose low or no sodium versions of the cream of chicken soup and chicken broth. Adjust seasoning to taste at the end.
• Cooking on high is not recommended for the most tender texture. However, if necessary, cook on high for 1.5–2 hours, or until the chicken reaches an internal temperature of 165°F. Keep in mind the texture may not be as tender.
• For additional substitution ideas and common questions, refer to the ingredient list and FAQs for guidance.