Step 1: Prepare the Sauce

1. In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, cream cheese, sour cream, garlic, Italian salad dressing mix, black pepper, and crushed red pepper flakes (if using). Whisk until smooth and well combined.

Step 2: Add Chicken to the Crockpot

1. Place the chicken breasts in the bottom of the crockpot in a single layer.
2. Pour the prepared sauce evenly over the chicken, ensuring all the pieces are well coated.

Step 3: Cook the Chicken

1. Cover the crockpot with the lid and cook on low for 4–6 hours or on high for 2–3 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender enough to shred or slice easily.

Step 4: Cook the Pasta

1. About 20 minutes before the chicken is done, bring a large pot of salted water to a boil.
2. Cook the angel hair pasta according to the package instructions until al dente. Drain and toss with olive oil to prevent sticking.

Step 5: Combine Pasta and Sauce

1. Remove the cooked chicken from the crockpot and shred or slice it as desired.
2. Add the cooked pasta directly to the crockpot, stirring to coat it with the creamy sauce. Return the chicken to the crockpot, placing it on top of the pasta.

Step 6: Serve

1. Garnish with freshly chopped parsley and grated parmesan cheese, if desired. Serve the dish hot, with a side of garlic bread or a fresh green salad.