Creamy Angel Chicken Pasta

Creamy Angel Chicken Pasta is the ultimate comfort food—juicy chicken baked in a rich, velvety cream cheese sauce with Italian herbs, all tossed with delicate angel hair pasta. It’s a foolproof, family-friendly dish that tastes like you spent hours in the kitchen but comes together effortlessly!

Why You’ll Love This Recipe

✔️ Simple Ingredients – Made with pantry staples like cream of mushroom soup and Italian dressing mix.
✔️ Effortless Prep – Bake the chicken while the pasta cooks—so easy!
✔️ Crowd-Pleasing – Even picky eaters love this creamy, cheesy goodness.

Ingredients

For the Chicken & Sauce:

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 (or 4 tbsp from a shaker bottle)
2 (10.5 oz) cans cream of mushroom soup
1 cup low-sodium chicken broth (or white wine for extra depth)
8 oz cream cheese with chives, softened

For the Pasta:

1 lb angel hair pasta (break in half to avoid long, messy strands)

Optional Add-Ins:

Sautéed mushrooms (for extra umami)
Frozen peas (add in the last minute of cooking)
Parmesan cheese (because more cheese = more happiness!)

How to Make Creamy Angel Chicken Pasta

1. Prep & Season the Chicken

Preheat oven to 325°F.
Grease a 9×13-inch baking dish and lay the chicken breasts in a single layer.
Season both sides with salt and pepper.

2. Make the Creamy Sauce

In a saucepan over medium heat, melt the butter.
Whisk in the Italian dressing mix, cream of mushroom soup, and chicken broth until smooth.
Crumble in the softened cream cheese and stir constantly until completely melted and silky.

3. Bake the Chicken

Pour the creamy sauce over the chicken in the baking dish.
Bake uncovered for 45 minutes, or until the chicken reaches 165°F internally.

4. Cook the Pasta

While the chicken bakes, cook angel hair pasta according to package directions.
Drain, but do not rinse—starchy noodles help the sauce cling better!

5. Assemble & Serve

Shred or slice the baked chicken.
Toss the pasta with the sauce until fully coated.
Plate the pasta, top with chicken, and garnish with chives or Parmesan.

Pro Tips for the Best Creamy Chicken Pasta

✔️ Use room-temperature cream cheese – Softening it first prevents lumps in your sauce.
✔️ Test the seasoning – Fry a small piece of chicken with the sauce before baking for flavor adjustments.
✔️ Crockpot Shortcut – Toss everything (except pasta) in a slow cooker on low for 6 hours.
✔️ Freezer-Friendly – Store cooked chicken and sauce for up to 1 month (freeze separately from pasta).

FAQs

💬 Can I use chicken thighs instead?
Yes! Thighs stay juicier. Increase bake time to 50-55 minutes.

💬 What if I don’t like mushrooms?
Swap the cream of mushroom soup for cream of chicken—problem solved!

💬 Why is my sauce too thin?
Stir in extra cream cheese (2 oz) to thicken. If too thick, add a splash of broth or milk.

Serving Suggestions

🍞 Garlic Bread – Perfect for soaking up the creamy sauce.
🥗 Light Salad – A crisp arugula or Caesar salad balances the richness.
🍷 Wine Pairing – Serve with Chardonnay or Pinot Grigio for a touch of elegance.

Storage & Reheating

🧊 Fridge: Store leftovers in an airtight container for up to 3 days.
🔥 Reheat: Warm in a skillet with a splash of milk or broth to keep the sauce creamy.
❄️ Freeze: Freeze chicken and sauce for 1 month. Don’t freeze pasta—it gets mushy!

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