Pat the chicken dry and season both sides with salt and pepper.

Warm the vegetable oil in a skillet over medium-high heat. Sear the chicken 1 to 2 minutes per side until lightly golden.

Transfer the seared chicken to the slow cooker.

Add the butter, cream of chicken soup, cream cheese chunks, minced garlic, chicken broth, and the packet of Italian dressing mix to the slow cooker.

Cover and cook on low for 3.5 to 4 hours, or on high for 2 to 3 hours, until the chicken reaches 165°F.

Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce until combined.

If the sauce seems too thick, add up to 1/4 cup more chicken broth to reach your desired consistency. Stir and taste.

Cook the angel hair pasta according to package directions until just al dente. Drain thoroughly and toss with the sauce and shredded chicken.

Serve immediately and finish with grated Parmesan, chopped parsley, and a crack of pepper if desired.