Angel Chicken Pasta in a Creamy Sauce

If there’s one dinner my kids never argue about, it’s this Creamy Angel Chicken Pasta. Imagine tender chicken bathed in a silky cream cheese sauce, lightly seasoned with Italian herbs, and tossed with delicate angel hair noodles. It feels like a labor-intensive comfort meal, but it actually comes together while you catch up on your favorite show.

I first discovered this dish at a church potluck back in 2015, and I’ve been fine-tuning it ever since. (Tip: cream cheese with chives really elevates the flavor!)

🍝 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 and creaminess
Angel hair pasta	1 lb	Delicate noodles

👩‍🍳 Instructions

1. Prep the Chicken
Preheat oven to 325°F. Grease a 9×13-inch baking dish, place the chicken inside, and season with salt and pepper.

2. Make the Sauce
In a saucepan, melt butter. Whisk in Italian dressing mix, cream of mushroom soup, and chicken broth. Stir in the softened cream cheese until smooth.

3. Bake
Pour the sauce over the chicken. Bake for 45 minutes, or until the chicken reaches an internal temperature of 165°F.

4. Cook the Pasta
Boil angel hair pasta according to package directions. Drain well.

5. Serve
Toss the cooked pasta with the creamy sauce and top with the baked chicken. Garnish with fresh chives if desired.

📝 Notes

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