Creamy Angel Chicken (Print Version)
# Ingredients:
→ Key Items You’ll Need
01 -
¾ cup chicken broth, low sodium or no sodium
02 -
3 cloves garlic, finely chopped
03 -
1.5 pounds of skinless, boneless chicken breasts (about 2 large pieces)
04 -
Salt and pepper to your liking
05 -
10.5 ounces of cream of chicken soup, reduced sodium
06 -
1-2 tablespoons of cooking oil
07 -
3 tablespoons of softened unsalted butter
08 -
4 ounces of softened cream cheese (half a block)
09 -
0.7-ounce package of Good Seasons Italian Salad Dressing dry mix
10 -
16 ounces of angel hair pasta
11 -
Optional toppings: freshly grated Parmesan cheese, fresh parsley, or cracked black pepper
# Instructions:
01 -
Heat a cast iron pan over medium heat. Add oil and coat the surface. Sprinkle salt and pepper on the chicken, covering both sides. Sear each side for 2-3 minutes until golden. Take off the heat when done.
02 -
In a bowl, combine the softened butter and cream cheese. Whisk until smooth. Stir in the cream of chicken soup, garlic, broth, and the Italian seasoning mix until it’s all blended together.
03 -
Spray the crockpot with cooking spray. Put the seared chicken into the bottom of the crockpot. Pour the sauce mixture evenly over the chicken.
04 -
Put the lid on the crockpot and set to low. Cook for 2.5 to 3 hours. Make sure the chicken has reached an internal temperature of 165°F (74°C).
05 -
Right before serving, cook the pasta as per the instructions on the box until it’s al dente. Drain and set aside.
06 -
Serve the chicken whole or shredded. Either toss the pasta into the sauce or place the chicken over the pasta with sauce on top. Add parsley, Parmesan, or pepper if desired.
# Notes:
01 -
Crockpots may cook a bit differently, so always check the chicken's internal temperature instead of just following the cook time.