Heat a cast iron skillet over medium-high heat, adding vegetable oil to coat the bottom. Season chicken breasts with salt and pepper, then sear each side for 2-3 minutes until golden brown before transferring to the crock pot.

In a medium bowl, whisk together cream cheese, unsalted butter, cream of chicken soup, minced garlic, and chicken broth. Stir in the Good Seasons Dry Italian Salad Dressing Mix until smooth.

Spray the inside of your crock pot with non-stick cooking spray. Place seared chicken breasts at the bottom and pour the sauce evenly over the chicken.

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

About 15-20 minutes before the chicken is done, bring a large pot of salted water to a boil and cook the angel hair pasta according to package instructions, usually around 3-5 minutes. Drain and set aside.

Once cooked, spoon the chicken and sauce over the pasta in serving bowls. Garnish with fresh parsley, cracked pepper, and grated Parmesan cheese.