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

In a mixing bowl, combine 4 ounces of cream cheese and 3 tablespoons of unsalted butter. Whisk together until smooth and creamy. Next, add the 10.5 ounces of cream of chicken soup, 3 cloves of minced garlic, ¾ cup of chicken broth, and the packet of Good Seasons dry Italian salad dressing mix. Mix well until everything is evenly incorporated.

Lightly spray the insides of your crock pot with non-stick cooking spray to prevent sticking. Layer the seared chicken breasts at the bottom of the crock pot, ensuring they are evenly spaced. Pour the prepared creamy sauce over the chicken, making sure to coat each piece generously for maximum flavor infusion.

Cover the crock pot with its lid and set it to cook on low for 3-4 hours, or on high for 2.5-3 hours. The chicken is ready when it reaches an internal temperature of 165°F.

Around 10 minutes before serving, bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions, usually about 4-5 minutes, until al dente. Once cooked, drain the pasta.

To serve, you can shred the tender chicken into pieces or place it whole over the angel hair pasta. Drizzle some of the creamy sauce from the crock pot over the chicken and pasta for extra flavor. Garnish with chopped fresh parsley, cracked pepper, or grated Parmesan cheese.