Ingredients
Scale
- 1–2 tablespoons vegetable oil
- Salt and pepper, to taste
- 1.5 pounds boneless, skinless chicken breasts
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 (10.5-ounce) can cream of chicken soup
- 3 cloves garlic, minced
- 3/4 cup chicken broth
- 1 (0.7-ounce) packet dry Italian salad dressing mix
- 16 ounces angel hair pasta
- Chopped fresh parsley, cracked pepper, or grated Parmesan cheese (optional)
Instructions
- Heat a skillet over medium-high heat. Add vegetable oil. Season chicken with salt and pepper and sear for 2–3 minutes per side until golden. Remove from heat.
- In a bowl, whisk together cream cheese and butter until smooth.
- Add cream of chicken soup, garlic, chicken broth, and Italian dressing mix. Whisk until fully combined.
- Spray the crock pot with non-stick spray and place chicken in the bottom.
- Pour the sauce over the chicken. Cover and cook on low for 3–4 hours, until chicken reaches 165°F.
- Cook angel hair pasta according to package instructions just before serving.
- Serve chicken whole or shredded, spooned over pasta or tossed directly with the sauce.
Notes
- If sensitive to sodium, use low- or no-sodium soup and broth and season to taste.
- Cooking on low is recommended for the most tender chicken.
- Always rely on internal temperature, not just time, for doneness.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American