Sear the chicken in a cast-iron skillet with vegetable oil for 2-3 minutes on each side until golden brown.

In a bowl, whisk cream cheese and butter until smooth, then mix in cream of chicken soup, garlic, broth, and dressing mix.

Spray the interior of the crock pot, place the seared chicken, and pour the sauce mixture over it.

Cover and cook on LOW for 3–4 hours until chicken reaches an internal temperature of 165°F.

Boil water and cook pasta according to package instructions until al dente, then drain.

Serve chicken over pasta, drizzle with sauce, and garnish with parsley or cheese if desired.