Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden but not cooked through. Set aside.

In a medium bowl, whisk together the softened cream cheese, butter, chicken broth, minced garlic, and Italian dressing seasoning until smooth.

Place the seared chicken breasts at the bottom of the slow cooker. Pour the prepared cream cheese mixture over the chicken.

Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken reaches an internal temperature of 165°F (74°C).

Once the chicken is fully cooked, remove it from the slow cooker and set it aside.

Mix the heavy cream and cornstarch in a small bowl until completely combined and smooth. Stir the heavy cream mixture into the slow cooker with the cooking liquid.

Return the whole chicken breasts to the slow cooker, cover and cook for another 15-20 minutes on high to thicken the sauce.

While the sauce thickens, cook the angel hair pasta in boiling salted water according to the package directions. Drain well.

Serve the chicken breasts over the angel hair pasta and spoon with the creamy sauce. Garnish with freshly chopped Italian parsley and grated parmesan cheese, if desired. Enjoy!