Creamy Angel Chicken Pasta

If there’s one dish my kids can all agree on, it’s this Creamy Angel Chicken Pasta. Imagine tender chicken immersed in a luxurious cream cheese sauce, infused with Italian herbs, all mingling with delicate angel hair pasta. It’s the ultimate comfort food that seems like it took hours to prepare, but in reality, it comes together effortlessly while you’re curled up enjoying your favorite show.

Why This Recipe Works

• Pantry Staples: Cream of mushroom soup and Italian dressing mix—no special ingredients needed.
• Set-It-and-Forget-It: Bake the chicken while you cook the pasta. Easy and efficient.
• Crowd-Pleaser: Even my mushroom-averse husband licks his plate clean.

Ingredients You’ll Need
(Don’t worry, it’s mostly pantry staples!)

• Chicken: 3 lbs boneless, skinless breasts (trim the fat and unwanted bits).
• Cream of Mushroom Soup: 2 cans. Yes, the canned kind. It’s essential.
• Italian Dressing Mix: 2 packets or 4 tbsp from the shaker.
• Cream Cheese: 8 oz block with chives, softened (or you’ll curse me).
• Butter: ½ cup (salted for added flavor, unsalted if you’re watching sodium).
• Broth: 1 cup low-sodium chicken broth, or white wine for a fancier twist.
• Angel Hair Pasta: 1 lb. Break it in half if you prefer a more manageable noodle.

Optional Add-Ins:

• Sautéed mushrooms (for mushroom lovers)
• Frozen peas (toss them in at the last minute)
• Parmesan cheese (because cheese makes everything better)

Step-by-Step Instructions

1. Prep the Chicken
   Preheat the oven to 325°F and grease a 9×13-inch baking dish.
   Lay the chicken breasts in the dish without overlapping, and 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 the Italian dressing mix, soup, and broth until smooth.
   Crumble in the cream cheese and stir vigorously until the sauce becomes silky and lump-free.
3. Bake & Boil
   Pour the sauce over the chicken. Bake for 45 minutes or until the chicken reaches 165°F and the sauce is bubbling.
   While it bakes, cook the pasta until al dente. Drain, but don’t rinse—the starch will help the sauce cling to the noodles.
4. Serve Like a Pro
   Shred or slice the chicken. Toss the pasta with the sauce.
   Plate the noodles, top with chicken, and garnish with chives. Watch the applause roll in.

Pro Tips

• Room-Temperature Cream Cheese: Allow it to soften on the counter for 30 minutes to avoid lumps in the sauce.
• Crockpot Option: Throw everything (except the pasta) into a slow cooker on low for 6 hours for a hands-off version.
• Freezing: The sauce and chicken freeze beautifully for up to 1 month, but skip freezing the pasta.

Frequently Asked Questions

• Can I use chicken thighs instead?
  Sure! Chicken thighs will stay juicier, but adjust the baking time to 50-55 minutes.
• What if I hate mushrooms?
  No problem! Swap the cream of mushroom soup for cream of chicken soup.
• Why is my sauce runny?
  Stir in an extra 2 oz of cream cheese. If it’s too thick, splash in some broth or milk to reach your desired consistency.

Serving Suggestions

• Garlic Bread: Perfect for soaking up every last bit of sauce.
• Simple Salad: Arugula with lemon vinaigrette offers a refreshing contrast to the rich sauce.
• Wine Pairing: Chardonnay or a crisp Pinot Grigio pairs wonderfully.

Nutrition (Per Serving):
Calories: 612 | Carbs: 42g | Protein: 48g | Fat: 27g
(Nutrition estimates may vary.)

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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

1. Prep Chicken: Preheat oven to 325°F. Place chicken in a greased 9×13-inch dish and season with salt and pepper.
2. Make Sauce: Melt butter in a saucepan. Whisk in dressing mix, soup, and broth. Stir in cream cheese until smooth.
3. Bake: Pour sauce over chicken. Bake for 45 minutes until chicken reaches 165°F.
4. Cook Pasta: Boil angel hair according to package directions and drain.
5. Serve: Toss pasta with sauce, top with chicken, and garnish with chives.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk.
• Freezing: Freeze the sauce and chicken (without pasta) for up to 1 month.