Melt butter and cream cheese

• Place the butter and cream cheese in the slow cooker.
• Melt and stir until smooth.

Add aromatics and liquids

• Stir in the minced garlic.
• Add the chicken stock, cream of chicken soup and Italian seasoning packet.
• Mix until well combined.

Add chicken and Parmesan

• Add the chicken breasts and stir to coat.
• Stir in the Parmesan cheese.

Cook on low

• Cover and cook on low until the chicken is tender and cooked through.

Shred the chicken

• Shred the chicken directly in the sauce and stir to combine.

Cook the pasta and serve

• Cook the angel hair pasta in salted boiling water until al dente, then drain.
• Serve the chicken and sauce over the pasta.