Step 1

In a saucepan, combine softened cream cheese, butter, minced garlic, and cream of chicken soup. Cook over medium heat for 10 minutes. Stir often. Stir in the remaining Italian dressing seasoning, Chardonnay, heavy cream, chicken stock, garlic salt, and pepper. Set aside.

Step 2

Heat a frying pan over high heat.

Step 3

Toss the chicken tenderloins in olive oil and 2 teaspoons of the Italian dressing seasoning.

Step 4

Sear tenders for 1 minute per side,

Step 5

Add chicken to the crock pot. Cover with onions, then pour the contents of the saucepan over the top. Cover and cook on low for 6 hours.

Step 6

Once 15 minutes remains, prepare the angel hair pasta according to package instructions al dente.

Step 7

As the pasta finishes up, remove chicken from the crockpot and shred. Return to the crock pot and stir.

Step 8

Drain the pasta and add to the crockpot. Stir well to combine.

Step 9

Garnish with chopped parsley and shredded parmesan. Enjoy!