Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (about 2 large)
- 1–2 tablespoons vegetable oil (for searing)
- Salt (to taste)
- Pepper (to taste)
- 4 ounces cream cheese (softened to room temperature)
- 3 tablespoons unsalted butter (softened to room temperature)
- 10.5 ounces cream of chicken soup (preferably low or no sodium)
- 3 cloves garlic (minced)
- ¾ cup chicken broth (preferably low or no sodium)
- 1 packet Good Seasons Dry Italian Salad Dressing Mix
- 16 ounces angel hair pasta
- Chopped fresh parsley (optional for serving)
- Cracked black pepper (optional for serving)
- Grated Parmesan cheese (optional for serving)
Instructions
- Warm 1-2 tablespoons of vegetable oil in a cast iron skillet over medium-high heat until it shimmers.
- Sprinkle salt and pepper evenly over both sides of the chicken breasts.
- Cook each chicken breast for 2-3 minutes until golden brown, then set aside.
- Combine cream cheese and butter in a medium bowl until smooth.
- Stir in cream of chicken soup, garlic, chicken broth, and salad dressing mix until blended.
- Spray the crock pot with non-stick cooking spray and layer the seared chicken at the bottom.
- Drizzle the creamy soup mixture over the chicken.
- Secure the lid and cook on low for 180-240 minutes until chicken reaches an internal temperature of 165°F.
- Prepare the angel hair pasta according to package instructions until al dente, then drain.
- Plate the chicken over the pasta and garnish with parsley, pepper, and Parmesan if desired.
Notes
For added flavor, consider marinating the chicken in Italian dressing before searing. You can also add vegetables like spinach or mushrooms for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg