1. Wash and pat dry the chicken breasts.

2. Slice the chicken breasts horizontally to create a pocket.

3. Generously fill the pocket of each chicken breast with cream cheese.

4. Season the chicken breasts with salt and pepper.

5. Heat a skillet over medium heat and sear the stuffed chicken breasts until golden brown on both sides.

6. Remove the chicken breasts from the skillet and set aside.

7. In the same skillet, heat some oil and add the sliced mushrooms. Cook over medium heat until soft.

8. Add the chicken stock to the skillet and bring to a boil. Reduce the heat and let it simmer for 5 minutes.

9. Add the cream to the skillet and stir well. Let it simmer for another 5 minutes until the sauce thickens slightly.

10. Return the seared chicken breasts to the skillet and coat them in the sauce. Let it simmer for an additional 5 minutes until the chicken is fully cooked.

11. Serve the stuffed chicken breast with the mushroom sauce over cooked angel hair pasta.

12. Enjoy your meal!