Angel Chicken Pasta Recipe

First, I read about 300 of this recipes reviews so that I had a clear picture of what was wrong with it. I used an 8 oz pkg of cream cheese, 2 cans of soup, one packet of Italian dressing mix, 1/4 cup chicken broth and 1/2 cup milk, I didn't use butter, just mixed the seasoning packet into the soup while it was warming. I also added a can of mushrooms. One full pound of pasta serves 8, so it would be okay to not use a full pound with 6 breasts. I cut my breasts into strips and poured the sauce over and baked for about 40 minutes at 350, perfect. Everyone liked this recipe, including me, but we must be tough coz the family gave this 4 stars so that is how I rated it as well. We will be making this again.

Wonderful easy dish that translates well to a slow cooker. Used 1 package of Garlic Herb Italian Dressig mix as that's all I had. Cut back on the butter to 1/8 cup. Added 1 tsp of minced garlic and 1 8oz package of mushrooms. Sauce was a little thinner that I anticipated, but nothing a nice golden roux couldn't correct!. This is a great recipe to make ahead or freeze: Prepare recipe as directed. Transfer to a 13- x 9-inch baking dish, and let cool completely. Can be frozen up to three months. Thaw before reheating. To reheat, cover tightly with aluminum foil, and bake at 325° for 45 minutes. Uncover and bake 15 minutes or until thoroughly heated. Easy, uncomplicated, simple ingredients that will tantilize your tastebuds upon the first bite.

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!

I have made this numerous times and it is Great every time!! I have done it in the slow cooker also, and that works if you are not going to be home until dinner. Love this!

This is my son's favorite dish of all time! I usually brown the chicken on the stove in bite size pieces, and double the sauce. I have made it with cream of chicken instead and it is still very good. However, I usually use regular cream of mushroom soup, instead of rhe golden mushroom soup. Tonight I am cooking the chicken in a pressure cooker first then will shred the chicken, put half of the sauce over the chicken and half of the sauce over angel hair pasta. Crock pot version is AMAZING as well! i have never tried the oven version, but I am sure it is great too!

Pretty good! I made a few changes based on our family's tastes: -I used spaghetti instead of angel hair, -I made only 3/4 lb of pasta but only used about 1/2 lb (we like our pasta saucy), -I cut up the chicken breasts into chunks, -When it was done baking, I removed the chicken, out the sauce in a skillet and sprinkled 2 tbsp of flour and cooked until thickened.

I've made it many times as is. It is 5 star. Over time because my health needs have changed and I need to add more vegetables to my diet, I've added the following (all saute'd prior to adding to the sauce) - 1 8-ounce container of sliced mushrooms, 1/2 a head of small green cabbage, 1 small head of broccoli chopped up, and the full 0.75 ounce container of chives chopped. I also add 1 cup of cream to the sauce to cut the saltiness. I make the sauce first (without adding the mushrooms), put the sauce and frozen chicken breasts into my Instapot with a 1/2 cup of chicken broth. It takes about 10 minutes on high pressure with a natural release. You need to make sure the chicken has sauce beneath it in the Instapot so that the chicken doesn't burn. If the chicken isn't cooked thru, put it back into the Instapot and add 3 minutes. Then I shred the chicken in my KitchenAid mixer with the bread paddle. Sauce and shredded chicken then get added to the cabbage, mushroom, and broccoli mixture I saute'd.

Although I made a couple of additions, I still followed the recipe. I sauted some green pepper and onion in the saucepan before adding the rest of the sauce ingredients. I also used cream of chicken soup because that is what I had, and as suggested in other reviews, I doubled the sauce ingredients. What a fantastic dinner! I will definitely be making this again. I might try using chicken thighs next time. Only because the reheated breasts get kind of tough. I'm thinking that thighs might stay more tender. This is a very good recipe to play around with. I'm wondering about adding bacon, or chopped up artichoke hearts? Or different flavors of cream cheese? The recipe is 5 stars as written though. No need to do anything if you'd rather not.

I made this in my new crockpot with a sauté element. I heated up the sauce ingredients on 350 and then added the chicken and set on low for 5 hours. It turned out moist and very tender, easily shredded and combined with the angel hair pasta. I added steamed asparagus and a loaf of Portuguese sweet bread (also found on this site), and we were set. The family loved it and we will be making it again soon!

I've been making this recipe for 10+ years and it has never failed me. I've followed the recipe word for word many times, and I've also made many changes based on what I have on hand. Usually I use 4oz block cream cheese (half the block) because it's cheaper than the chive. Sometimes I'll forget and add the whole block by mistake, or a whole stick of butter instead of half. If I don't feel like heating up the oven, I will just boil some chicken breast, shred it up, and add it to the sauce then serve over pasta or rice. It always turns out great.

I have made this recipe several times exactly as described and have always loved it. Last night I made it with some minor variations. I used chicken legs instead of breasts, topped them with 8 oz of sliced white mushrooms, made the sauce without the wine (someone drank the last of it), and poured it over the mushrooms and chicken. It was great!

This is my absolute favorite recipe! Easy to make and wow's everyone at the table!

I cook mine in a Crockpot on low. I also use chicken stock instead of wine..and some fresh Garlic.

Excellent recipe! Instead of the cream cheese with chive, I add Boursin shallot and chive cheese. I also add in mushrooms sometimes. Thanks for a GREAT recipe!

This is one of my husband and my new absolute favorites. The flavor is awesome. The only difference in the recipe was accidentally not using the Italian Salad Dressing Mix. I mistakenly bought the regular bottled, but poured in about a cup of it. Also, I will recommend Chardonnay white wine. Everything about this is easy to make and is delicious. I did cut the chicken breasts in strips though. It was easier to eat and turned out perfect. I cannot wait to take it to our next potluck.

I made this for brunch with friends, and everyone kept raving about it. It looked beautiful and tasted even better. The instructions were clear and easy to follow, and it came together so quickly. I can’t wait to make it again.

Makes your home smell like an expensive restaurant! Tastes like it was made in one!

My wife and (very picky) daughter really liked this recipe. I made it pretty much as written. I melted a liiiiittle extra butter in my pan and finished with parmesan, but those were my only alterations. Nummers!

This has become one of my favorite chicken recipes. I make it exactly according to the recipe except I make it in a slow cooker. Just throw all the ingredients in (minus the pasta of course) and turn it on. So good!

My husband loves it