Ingredients
Equipment
Method
Season and slow-cook the chicken
- Place the chicken breasts into the crockpot and sprinkle with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
- Add the cream of chicken soup, cream cheese, chicken broth, butter, and Italian dressing seasoning mix over the chicken.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken reaches 165°F and shreds easily (no stirring needed; keep the lid closed).
Shred and build the creamy Parmesan sauce
- Remove the chicken, shred it with two forks, and return the shredded chicken to the crockpot.
- Stir until the cream cheese and butter have completely melted into a smooth sauce, with the mixture looking glossy and uniform.
- Stir in the grated Parmesan cheese until fully incorporated and the sauce becomes thick and creamy (pause and scrape the sides so no cheese clumps remain).
Cook pasta, serve, and garnish
- Cook the angel hair pasta according to the package directions until al dente, then drain well.
- Serve the creamy chicken mixture over the cooked angel hair pasta and gently toss if desired to coat the pasta with the sauce.
- Garnish with chopped fresh parsley and additional grated Parmesan before serving, so the top looks bright and speckled.
Notes
Pro tip: soften the cream cheese before adding so it melts smoothly and prevents lumps. Refrigerate leftovers in a sealed container for up to 3–4 days; rewarm gently on the stovetop or in the microwave with a splash of chicken broth if needed. Freezing is not recommended for best pasta texture. For a lighter option, use reduced-fat cream cheese and a lower-sodium cream of chicken soup.