Description
A creamy and comforting slow cooker chicken dish served over angel hair pasta, infused with Italian herbs and perfect for an easy weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 (8 oz) package cream cheese, softened
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup chicken broth
- 1/4 cup dry white wine (or additional chicken broth)
- 1 packet (0.7 oz) Italian dressing mix
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 lb angel hair pasta, cooked
- Fresh parsley for garnish (optional)
Instructions
- In a mixing bowl, combine the softened cream cheese, cream of mushroom soup, chicken broth, white wine (or additional broth), Italian dressing mix, garlic powder, and black pepper. Mix until smooth and well-blended.
- Place the chicken breasts in the bottom of your crockpot. Pour the sauce mixture over the chicken, ensuring it’s evenly covered.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender and fully cooked.
- Once done, remove the chicken and shred it if desired, or serve whole. Spoon the sauce over cooked angel hair pasta, place the chicken on top, and garnish with fresh parsley if desired.
- Optional: For a thicker sauce, remove the chicken and let the sauce cook uncovered in the crockpot on high for another 15–20 minutes.
Notes
- Use additional broth instead of wine if preferred.
- Shredding the chicken helps it soak up more sauce and distribute flavor better.
- Angel hair pasta should be cooked right before serving for best texture.
Nutrition
- Serving Size: 1 plate (1 chicken breast with pasta)
- Calories: 580
- Sugar: 3g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 135mg