Ingredients

1-2 Tablespoons vegetable oil

Salt and pepper, to taste

1.5 pounds boneless, skinless chicken breasts (about 2 large chicken breasts)

4 ounces (½ block) cream cheese, softened to room temperature

3 Tablespoons unsalted butter, softened to room temperature

10.5 ounce can cream of chicken soup (recommend low or no sodium if sensitive to salt)

3 cloves garlic, minced

¾ cup chicken broth (recommend low or no sodium if sensitive to salt)

1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix (or your favorite mix)

16 ounce box angel hair pasta

Chopped fresh parsley, cracked pepper, and/or grated Parmesan cheese (optional for serving)

Instructions

Step 1: Heat a cast iron skillet over medium-high heat. Add 1-2 tablespoons vegetable oil and swirl to coat the bottom of the pan. Season both sides of the chicken breasts with salt and pepper.

Step 2: Once the pan is hot, sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove from heat.

Step 3: In a medium bowl, whisk together the cream cheese and butter until smooth and creamy.

Step 4: Add the cream of chicken soup, minced garlic, chicken broth, and Italian dressing mix to the bowl. Whisk until fully combined.

Step 5: Spray the inside of a crock pot with non-stick cooking spray. Place the seared chicken breasts at the bottom of the crock pot.

Step 6: Pour the creamy soup mixture over the chicken. Cover and cook on low for 3-4 hours, or until the chicken reaches an internal temperature of 165°F. The chicken will become more tender the longer it cooks, but may begin to fall apart if cooked too long.

Step 7: Shortly before serving, cook the angel hair pasta according to package instructions until al dente. Drain well.

Step 8: Serve the chicken whole or shredded. You can toss the pasta in the sauce or spoon the chicken and sauce over the pasta on individual plates.

Step 9: Optional: garnish with chopped parsley, cracked pepper, and grated Parmesan cheese for extra flavor.

Tips & Variations

For a lighter option, use low-fat cream cheese and low-sodium soup and broth.

If you prefer a thicker sauce, remove the chicken once cooked and simmer the sauce on the stove to reduce before serving.

Add a handful of fresh spinach or mushrooms to the crock pot for extra veggies.

Serve with gluten-free pasta to accommodate dietary needs.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and will be even more tender and flavorful when slow cooked. Adjust cooking time as needed, but 3-4 hours on low should suffice.

Can I make this recipe without a crock pot?

You can prepare this dish on the stove by simmering the chicken in the sauce over low heat, covered, until cooked through (about 30 minutes), but be sure to check the internal temperature to ensure it reaches 165°F.