Ingredients
Chicken and Sauce
- 1-2 Tablespoons vegetable oil
- Salt and pepper, to taste
- 1.5 pounds boneless, skinless chicken breasts (about 2 large breasts)
- 4 ounces (½ block) cream cheese, softened to room temperature
- 3 Tablespoons unsalted butter, softened to room temperature
- 10.5 ounce can cream of chicken soup (low or no sodium recommended if sensitive)
- 3 cloves garlic, minced
- ¾ cup chicken broth (low or no sodium recommended if sensitive)
- 1 (0.7 ounce) packet Good Seasons Dry Italian Salad Dressing Mix (or preferred Italian seasoning mix)
Pasta and Garnishes
- 16 ounce box angel hair pasta
- Chopped fresh parsley (optional)
- Cracked black pepper (optional)
- Grated Parmesan cheese (optional)
Instructions
- Season and Sear Chicken: Heat a cast iron skillet over medium-high heat. Add 1-2 tablespoons vegetable oil and swirl to coat the pan. Season chicken breasts on both sides with salt and pepper. When the pan is hot, sear the chicken for 2-3 minutes per side until golden brown. Remove from heat.
- Prepare Creamy Sauce: In a medium bowl, whisk together softened cream cheese and butter until smooth. Add cream of chicken soup, minced garlic, chicken broth, and Italian dressing mix. Whisk thoroughly to combine all ingredients into a creamy sauce.
- Cook Chicken in Crock Pot: Spray the inside of a crock pot with non-stick cooking spray. Place the seared chicken breasts at the bottom of the crock pot, then pour the prepared sauce evenly over the chicken. Cover and cook on low for 3-4 hours, or until the chicken reaches an internal temperature of 165°F. Longer cooking results in more tender, fall-apart chicken.
- Prepare Pasta: About 15 minutes before the chicken is done, cook angel hair pasta according to package instructions until al dente. Drain and set aside.
- Serve: Optionally shred the chicken or leave breasts whole. Either toss the pasta directly with the sauce or plate the chicken and spoon sauce over the pasta individually. Garnish with chopped parsley, cracked pepper, and grated Parmesan cheese if desired.
Notes
- Always verify chicken doneness using a meat thermometer; the internal temperature should reach 165°F to ensure safety.
- Cooking times can vary depending on crock pot brand and size of chicken breasts.
- Use low or no sodium broth and cream of chicken soup to control salt levels.
- Shredding the chicken after cooking allows it to absorb more sauce and gives a different texture.
- Non-stick spray on the crock pot keeps the sauce from sticking and makes cleanup easier.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: American
