If there’s one dish my kids actually agree on, it’s this Creamy Angel Chicken Pasta. Picture tender chicken swimming in a velvety cream cheese sauce with a hint of Italian herbs, all tossed with delicate angel hair noodles. It’s the ultimate comfort food that tastes like it took hours—but secretly comes together while you’re binge-watching your favorite show.
I first had this at a church potluck in 2015, and I’ve tweaked it relentlessly since. (Pro tip: Use cream cheese with chives. Game. Changer.)
Why This Recipe Works
- Pantry staples: Cream of mushroom soup, Italian dressing mix—no fancy ingredients.
- Set-it-and-forget-it: Bake the chicken while you boil pasta. Done.
- Crowd-pleaser: Even my mushroom-hating husband licks the plate clean.
Ingredients You’ll Need
(Don’t panic—it’s mostly pantry stuff!)
- Chicken: 3 lbs boneless, skinless breasts (trim the icky bits).
- Cream of Mushroom Soup: 2 cans. Yes, the canned stuff. Trust me.
- Italian Dressing Mix: 2 packets. Or 4 tbsp from the shaker bottle.
- Cream Cheese: 8 oz block with chives. Softened, or you’ll curse me.
- Butter: ½ cup (salted for flavor, unsalted if you’re watching sodium).
- Broth: 1 cup low-sodium chicken broth. Or white wine for fancy nights.
- Angel Hair Pasta: 1 lb. Break it in half unless you want noodle whiplash.
Optional Add-Ins:
- Sautéed mushrooms (double the ‘shroom love!)
- Frozen peas (toss ’em in last minute)
- Parmesan for topping (because cheese is life)
Step-by-Step Instructions
1. Prep the Chicken
- Preheat oven to 325°F. Grease a 9×13-inch baking dish.
- Lay chicken breasts in the dish—no overlapping! Sprinkle with 1 tsp salt and 1 tsp pepper.
2. Make the Magic Sauce
- Melt ½ cup butter in a saucepan over medium heat.
- Whisk in Italian dressing mix, soup, and broth until smooth.
- Crumble in the cream cheese. Stir like your life depends on it until silky. No lumps allowed!
3. Bake & Boil
- Pour sauce over chicken. Bake 45 minutes until bubbly and chicken hits 165°F.
- While it bakes: Cook pasta al dente. Drain but don’t rinse—starchy noodles hold sauce better.
4. Serve Like a Boss
- Shred or slice chicken. Toss pasta with the sauce.
- Plate noodles, top with chicken, and garnish with chives. Cue the standing ovation.
Pro Tips
- Room-temp cream cheese: Soften it on the counter for 30 mins. No one likes lumpy sauce.
- Crockpot hack: Dump everything (except pasta) in a slow cooker on low for 6 hours.
- Freeze it: Sauce and chicken freeze beautifully for up to 1 month. Skip freezing the noodles.
FAQ
Can I use chicken thighs?
Sure! Thighs stay juicier, but adjust baking time to 50-55 mins.
What if I hate mushrooms?
Swap cream of mushroom for cream of chicken soup. Crisis averted.
Why is my sauce runny?
Stir in an extra 2 oz cream cheese. Too thick? Splash in broth or milk.
Serving Ideas
- Garlic bread: For mopping up every last drop of sauce.
- Simple salad: Arugula with lemon vinaigrette cuts the richness.
- Wine pairing: Chardonnay or a crisp Pinot Grigio.
Nutrition (Per Serving):
Calories: 612 | Carbs: 42g | Protein: 48g | Fat: 27g
Nutrition estimates vary. Your mileage may differ.
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Creamy Angel Chicken Pasta
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 6-8
Ingredients
- 3 lbs boneless, skinless chicken breasts
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ cup salted butter
- 2 (0.7 oz) packets Italian dressing mix
- 2 (10.5 oz) cans cream of mushroom soup
- 1 cup low-sodium chicken broth
- 8 oz cream cheese with chives, softened
- 1 lb angel hair pasta
Instructions
- Prep Chicken: Preheat oven to 325°F. Arrange chicken in greased 9×13-inch dish. Season with salt and pepper.
- Make Sauce: Melt butter in saucepan. Whisk in dressing mix, soup, and broth. Stir in cream cheese until smooth.
- Bake: Pour sauce over chicken. Bake 45 mins until chicken reaches 165°F.
- Cook Pasta: Boil angel hair according to package. Drain.
- Serve: Toss pasta with sauce. Top with chicken. Garnish with chives.
Notes
- Storage: Keep leftovers airtight in fridge up to 3 days. Reheat with a splash of milk.
- Freezing: Freeze sauce and chicken (without pasta) up to 1 month.
