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Angel Chicken Pasta
Emily

Angel Chicken Pasta

A comforting pasta dish with tender baked chicken smothered in a creamy Italian-seasoned mushroom sauce, served over delicate angel hair pasta. A family favorite!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Meals for Every Night
Cuisine: American, Italian Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 6 boneless, skinless chicken breast halves
  • ¼ cup butter
  • 0.7 oz dry Italian-style salad dressing mix
  • 10.5 oz condensed golden mushroom soup
  • 4 oz cream cheese with chives
  • 16 oz angel hair pasta
  • 1 tbsp salt (for pasta water)

Equipment

  • 9x13-inch baking dish
  • Saucepan
  • Large pot
  • Mixing spoon
  • Measuring cups and spoons
  • Colander

Method
 

  1. Preheat the oven to 325°F (165°C). Arrange the chicken breasts in a single layer in a 9x13-inch baking dish.
  2. In a large saucepan over low heat, melt the butter. Stir in the dry Italian dressing mix, then add the condensed soup . Stir in the cream cheese and cook until smooth and heated through, without boiling.
  3. Pour the sauce over the chicken in the baking dish. Bake for about 1 hour, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  4. About 15 minutes before the chicken is done, bring a large pot of lightly salted water to a boil. Cook the angel hair pasta according to package instructions, about 4–5 minutes, until al dente. Drain.
  5. Serve the chicken and sauce over the cooked angel hair pasta. Garnish with fresh parsley if desired.

Notes

You can substitute golden mushroom soup with cream of mushroom if needed. For extra flavor, add sautéed mushrooms or spinach into the sauce. Serve with garlic bread and a green salad for a complete meal.