Angel Chicken with Italian Dressing Mix (The Creamiest “No-Effort” Pasta)
I served a big bowl of this Angel Chicken earlier this evening, and it was a delicious reminder that a handful of pantry staples can create something truly gourmet. It’s ultra-creamy, savory, and has that signature “tang” from the Italian dressing mix that makes the sauce irresistible. My family usually asks for seconds before I’ve even sat down—a rare and beautiful victory for a weeknight dinner.
This dish looks like a high-end restaurant pasta, but it’s shockingly simple. No complex roux, no sautéing for hours, and no dry chicken. The cream cheese and butter melt together to create a velvety sauce that coats every strand of angel hair pasta. It’s one of those recipes that feels like a special occasion meal but fits perfectly into a hectic “I forgot to plan dinner” schedule.
Whether you make it in the slow cooker or on the stovetop, this is the kind of comfort food that disappears in a flash.
Simple Angel Chicken with Italian Dressing Mix
Ingredients
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1.5 lbs boneless, skinless chicken breasts
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1 packet (0.7 oz) dry Italian dressing mix (like Good Seasons)
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1 can (10.5 oz) condensed cream of chicken soup
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1 block (8 oz) cream cheese, softened and cubed
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½ cup unsalted butter (1 stick), melted
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1 lb angel hair pasta, cooked and drained
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Optional: Fresh parsley or grated Parmesan for topping
Instructions
1) Prep the Chicken Place the chicken breasts in a slow cooker or a deep baking dish. If they are very large, cut them into smaller, even portions to ensure they soak up as much sauce as possible.
2) Make the Sauce In a medium bowl, whisk together the melted butter, cream of chicken soup, Italian dressing mix, and the cubed cream cheese. Don’t worry if it’s a little lumpy; it will melt down during the cooking process.
3) Combine and Cook Pour the sauce mixture evenly over the chicken.
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Slow Cooker Method: Cover and cook on Low for 5–6 hours (or High for 3 hours) until the chicken is tender and shreds easily.
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Oven Method: Cover with foil and bake at 350°F (175°C) for 40–45 minutes.
4) Shred and Finish Once the chicken is done, use two forks to shred it directly in the sauce. Stir everything together until the sauce is smooth and the chicken is fully coated.
5) Serve Toss the shredded chicken and sauce with the cooked angel hair pasta. Serve immediately with a sprinkle of fresh parsley or Parmesan.
Why Angel Chicken Is the Best
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Pantry Staple Hero: Uses items you likely already have in your cupboard.
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The Italian Mix Secret: The dressing packet provides all the salt, herbs, and garlic you need in one go.
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Ultra-Creamy Texture: The combination of cream cheese and butter makes a sauce that is far better than a jarred alfredo.
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Set and Forget: The slow cooker does the heavy lifting while you go about your day.
Tips for Success
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Soften Your Cheese: Make sure the cream cheese is at room temperature before mixing to help it melt into a silky sauce.
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Angel Hair Warning: Since angel hair is so thin, don’t overcook it! Drain it just as it hits “al dente” so it doesn’t get mushy when tossed with the heavy sauce.
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Thinning the Sauce: If the sauce is too thick for your liking, stir in a splash of chicken broth or a little of the pasta water.
Easy Variations
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Mushroom Twist: Stir in a can of drained sliced mushrooms or a can of cream of mushroom soup instead of chicken.
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Vegetable Boost: Add a cup of frozen peas or some fresh spinach during the last 15 minutes of cooking.
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Wine Infusion: Add ¼ cup of dry white wine to the sauce mixture for a more “sophisticated” flavor.
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Low-Carb Version: Serve the chicken and sauce over zoodles (zucchini noodles) or roasted cauliflower.
FAQ – Angel Chicken
Can I use chicken thighs?
Yes! Boneless, skinless thighs work beautifully and stay very juicy in this sauce.
Is it too salty?
The dressing mix contains salt, so avoid adding extra salt until you’ve tasted the final sauce.
Can I make this on the stovetop?
Yes. Cut the chicken into bite-sized pieces, brown them in a pan, then stir in the sauce ingredients and simmer covered for 15–20 minutes.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. When reheating, add a tiny splash of milk to bring the creaminess back.
