Description
Tender chicken simmered in a creamy, herb-infused sauce, perfect for a comforting meal that’s easy to prepare.
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 1-2 tablespoons vegetable oil
- Salt and pepper to taste
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 can (10.5 ounces) cream of chicken soup
- 3 cloves garlic, minced
- ¾ cup chicken broth
- 1 packet (0.7 ounces) Italian salad dressing mix
- 16-ounce box angel hair pasta
- Fresh chopped parsley, cracked black pepper, or grated Parmesan cheese (optional)
Instructions
- Heat a cast iron skillet over medium-high heat with 1-2 tablespoons of oil. Season both sides of chicken breasts with salt and pepper. Sear each side for 2-3 minutes until golden brown, then set aside.
- In a medium bowl, whisk together the softened cream cheese and butter until smooth. Add cream of chicken soup, minced garlic, chicken broth, and Italian dressing mix. Whisk until well combined.
- Spray the slow cooker with non-stick cooking spray. Place the seared chicken in the bottom and pour the creamy sauce mixture over the top.
- Cover and cook on low for 3-4 hours, until the chicken reaches an internal temperature of 165°F.
- About 15 minutes before serving, cook the angel hair pasta according to package directions until al dente. Drain well.
- Serve by either tossing the cooked pasta in the crock pot sauce or plating individual servings with sauce spooned over the top. Garnish with parsley, cracked pepper, or Parmesan if desired.
Notes
For a lower-carb option, serve the chicken and sauce over cauliflower rice or zucchini noodles. If you prefer more sauce, increase the cream of chicken soup to 1½ cans and add an extra ¼ cup of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian