Description
Tender chicken in a tangy cream sauce, served over delicate angel hair pasta. A comforting and effortless weeknight meal.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 packet Italian dressing mix (dry)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth (low-sodium if preferred)
- 8 oz cream cheese, cut into 1/2-inch cubes
- 8 oz angel hair pasta
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Place the chicken breasts in the bottom of a 6-quart crock pot in a single layer if possible. Season lightly with salt and pepper.
- In a medium bowl, whisk together the dry Italian dressing mix, cream of chicken soup, and chicken broth until smooth.
- Pour the sauce evenly over the chicken breasts.
- Scatter the cubed cream cheese over the top of the sauce.
- Cover and cook on LOW for 6 to 8 hours (or HIGH for 3–4 hours).
- About 30 minutes before you plan to eat, bring a large pot of salted water to a boil and cook the angel hair according to package directions.
- Remove the chicken to a plate or shred it right in the crock pot.
- Taste the sauce and adjust seasoning with salt and pepper. Spoon the shredded chicken and sauce over the cooked angel hair.
- Garnish with chopped fresh parsley and serve immediately.
Notes
For a richer flavor, use boneless thighs instead of chicken breasts. For a dairy-free option, swap cream cheese for a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American