Angel Chicken Pasta Recipe -
Angel Chicken Pasta Recipe
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Angel Chicken Pasta
See how to make a super-simple, creamy baked chicken and pasta dish. See more
  • READY IN hrs

Angel Chicken Pasta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  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.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 07, 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.

Most Helpful Critical Review
Dec 30, 2002

Based on all the fairly positive reviews of this recipe, I was optomistic that this would be a great tasting dish. Unfortunately, it was quite bad. The taste was bland and to be honest, it just didn't even look very tasty. I would avoid this recipes and look elsewhere.

Jan 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.

Jan 06, 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!

Mar 10, 2011

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.

Apr 04, 2006

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.

Jan 17, 2004

I have made this a dozen imes and given this recipe away to many people - all who have loved it. This recipe also *very easily* adapts to the slow cooker!! Just mix together your ingresdients, place the chicken in the cooker and pour the seasoning mix over the top. If you don't have crm. cheese with chives, make your own from block cream cheese and fresh or dried chives. Try it in the slow cooker (crock pot) - you won't be disappointed!

Jan 17, 2004

This was a good recipe, and different than the norm. I used chicken broth as a subsitute for the wine. My daughter (5) who HATES cream of mushroom soup, and can usually tell whenever I use it but she LOVED this. She said "mom-I like this cheese sauce" (lol), and she ate seconds!! My husband LOVED it, and couldn't stop saying how well it tasted. I thought it was good, but not 5 star quality. The chicken was really tender, but the long cooking time seems to take away a lot of the sauce--there didn't seem to be enough. The second time I made this I added a whole can of chicken broth, which made a BIG difference in the amount it made.


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  • Calories
  • 528 kcal
  • 26%
  • Carbohydrates
  • 48.3 g
  • 16%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 37.5 g
  • 75%
  • Sodium
  • 1265 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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