Introduction

Angel Chicken is a comforting and flavorful dish perfect for busy weeknights. Tender chicken breasts cook slowly in a creamy sauce infused with garlic and Italian herbs. Served over delicate angel hair pasta, this recipe is simple yet satisfying for the whole family.

A close-up of a creamy pasta dish featuring a single grilled chicken breast on top with light brown grill marks and black pepper sprinkled over it, resting on a bed of long, thin yellow spaghetti coated in white creamy sauce. The sauce covers the pasta evenly and pools slightly around it, with small green herb pieces scattered on top. A silver fork is holding a small nest of twisted spaghetti near the chicken. The whole dish is set on a white surface with a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-2 Tablespoons vegetable oil
Salt and pepper, to taste
1.5 pounds boneless, skinless chicken breasts (about 2 large breasts)
4 ounces (½ block) cream cheese, softened to room temperature
3 Tablespoons unsalted butter, softened to room temperature
10.5 ounce can cream of chicken soup (low or no sodium recommended)
3 cloves garlic, minced
¾ cup chicken broth (low or no sodium recommended)
1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix or favorite mix
16 ounce box angel hair pasta
Chopped fresh parsley, cracked pepper, and/or grated Parmesan cheese (optional for serving)

Instructions

Step 1: Heat a cast iron skillet over medium-high heat. Add 1-2 tablespoons vegetable oil and swirl to coat. Season both sides of the chicken breasts with salt and pepper.
Step 2: When the pan is hot, sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove from heat and set aside.
Step 3: In a medium bowl, whisk together the softened cream cheese and butter until smooth.
Step 4: Add the cream of chicken soup, minced garlic, chicken broth, and Italian salad dressing mix to the bowl. Whisk until fully combined.
Step 5: Spray the inside of a crock pot with non-stick cooking spray. Place the seared chicken breasts in the bottom of the crock pot.
Step 6: Pour the soup mixture evenly over the chicken. Cover and cook on low for 3-4 hours until the chicken reaches an internal temperature of 165°F. You may cook longer for more tender, shreddable chicken.
Step 7: Just before serving, cook the angel hair pasta according to package instructions until al dente. Drain well.
Step 8: Serve the chicken breasts whole or shredded. You can toss the pasta in the sauce or spoon the chicken and sauce on top of the pasta.
Step 9: Optionally, garnish with chopped fresh parsley, cracked pepper, and grated Parmesan cheese for extra flavor.

Tips & Variations

Use low or no sodium broth and soup if you are watching your salt intake.
For a richer sauce, stir in a splash of heavy cream just before serving.
Try swapping the Italian Salad Dressing Mix for your favorite seasoning blend to change the flavor profile.
If you don’t have a crock pot, you can bake the dish covered at 350°F for about 45 minutes or until cooked through.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or water to loosen the sauce if needed. Pasta is best cooked fresh but can be stored separately and reheated with a little moisture.

How to Serve

A white plate holds a serving of spaghetti with creamy white sauce and strips of tender chicken on top. The pasta is soft yellow, looking slightly twisted and layered beneath the sauce, which is speckled with cracked black pepper and sprinkled with small green parsley leaves. A silver fork rests on the right side of the plate, partially twirling some pasta. The plate sits on a white marbled surface with a grater and chunks of cheese visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay tender when slow-cooked. Adjust the cooking time as needed, checking for an internal temperature of 165°F.

Is this recipe freezer-friendly?

Yes, you can freeze the cooked chicken and sauce in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. For best texture, cook the pasta fresh when ready to serve.