Creamy Italian Crockpot Angel Chicken Pasta
A comforting and creamy dish made with tender chicken breasts and angel hair pasta, all cooked in a crockpot for convenience.
Equipment
- Crockpot For slow cooking the chicken and sauce.
- Cast Iron Skillet For searing the chicken.
Ingredients
Main Ingredients
- 1 cup vegetable oil
- 1.5 pounds boneless, skinless chicken breasts (about 2 large)
- 4 ounces cream cheese softened
- 3 tablespoons unsalted butter softened
- 10.5 ounces cream of chicken soup (low or no sodium recommended)
- 3 cloves garlic minced
- 0.75 cup chicken broth (low or no sodium recommended)
- 1 packet Good Seasons Dry Italian Salad Dressing Mix
- 16 ounces angel hair pasta
Instructions
- Heat a cast iron skillet over medium-high heat. Add 1-2 tablespoons of vegetable oil and sprinkle salt and pepper on both sides of the chicken breasts.
- Sear the chicken breasts in the hot skillet for 2-3 minutes on each side until golden brown. Remove from heat.
- In a medium bowl, whisk together the softened cream cheese and butter until smooth.
- Add the cream of chicken soup, minced garlic, chicken broth, and Italian Salad Dressing Mix to the bowl. Whisk until fully combined.
- Spray the inside of a crockpot with non-stick cooking spray. Place the seared chicken breasts in the crockpot.
- Pour the soup mixture over the chicken breasts. Cover and cook on low for 3-4 hours or until the chicken reaches an internal temperature of 165°F.
- Shortly before serving, cook the angel hair pasta according to package instructions until al dente. Drain when cooked.
- Serve the chicken breasts whole or shredded. Toss the pasta in the sauce or spoon the chicken and sauce over individual servings of pasta.
- Optional: Top with chopped fresh parsley, cracked pepper, and/or grated Parmesan cheese.
Notes
For tender chicken, cook longer in the crockpot, but be cautious as the chicken may start to fall apart if cooked too long.