Search thousands of recipes reviewed by home cooks like you.

Angel Chicken Pasta

Angel Chicken Pasta

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Marian Collins

Marian Collins

A delicious, easy company dish - the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 1265 mg
  • 51%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
  3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LynnG
978

LynnG

4/7/2006

My family loves this! The recipe I have is actually a slow cooker recipe and the ingredients are doubled as follows: 1/2 C butter, 2 pkgs dry italin dressing, 1 C white wine, 2 Cans golden mushroom soup, 8 oz tub cream cheese w/chives & onion. Place chicken in slow cooker, pour melted ingredients over chicken, cover and cook on low for 4 to 5 hours. I serve over penne pasta.

The Bunny Chef
385

The Bunny Chef

1/17/2004

This chicken was SOOOOO GOOOOOOD!!! I added olives, green onions, and mushrooms and used plain cream cheese, doubled the sauce, and served it over penne pasta and fresh broccoli(yummmm, definitely try it with broccoli). It was one of the best chicken recipes I've ever tasted or made!! It would also be pretty simple to lower the fat in this recipe. I'm new to cooking and didn't let the cream cheese soften before putting it in the sauce- definitely a mistake!! It took more than half an hour to get the sauce smooth, but that was my fault.

Jana
356

Jana

1/6/2004

This is a wonderful recipe. I used some of the suggestions on the other reviews. I used a 10oz. can of chicken broth instead of the wine. Since we don't like mushrooms I substituted cream of chicken with herbs this was a good choice. I also cut chicken into strips, seasoned well and cooked on stove. I then put chicken in the pan and poured the sauce over and baked for 30 min just so flavors could blend. It could be eaten right away. I used rigatoni pasta instead of angel. This was absolutely delicious!!! Will make many times!

More reviews

Similar recipes

ADVERTISEMENT