Creamy Angel Chicken Pasta

1 minute read

If there’s one dish my kids can all agree on, it’s this Creamy Angel Chicken Pasta. Imagine tender chicken nestled in a velvety cream cheese sauce, lightly seasoned with Italian herbs, then tossed with delicate angel hair noodles. It’s the kind of comfort food that tastes like you spent hours in the kitchen—but really, it comes together while you’re catching up on your favorite show.

I first discovered this recipe at a church potluck back in 2015, and I’ve been perfecting it ever since. (Insider tip: use cream cheese with chives—it’s a total game changer.)

🍝 Creamy Angel Chicken Pasta

🥣 Ingredients

Ingredient	Amount	Notes
Boneless, skinless chicken breasts	3 lbs	Main protein
Kosher salt	1 tsp	For seasoning
Black pepper	1 tsp	For seasoning
Salted butter	½ cup	Adds richness
Italian dressing mix	2 packets (0.7 oz each)	Flavor base
Cream of mushroom soup	2 cans (10.5 oz each)	Creamy texture
Low-sodium chicken broth	1 cup	Thins sauce
Cream cheese with chives, softened	8 oz	Adds tang & creaminess
Angel hair pasta	1 lb	Delicate noodles

👩‍🍳 Instructions

Prep Chicken
Preheat oven to 325°F. Grease a 9×13-inch baking dish. Arrange chicken inside and season with salt and pepper.
Make Sauce
In a saucepan, melt butter. Whisk in Italian dressing mix, cream of mushroom soup, and chicken broth. Stir in softened cream cheese until smooth.
Bake
Pour sauce over chicken. Bake for 45 minutes, or until chicken reaches an internal temperature of 165°F.
Cook Pasta
Boil angel hair pasta according to package directions. Drain well.
Serve
Toss pasta with the creamy sauce. Top with baked chicken. Garnish with fresh chives if desired.

📝 Notes

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

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1 minute read