Description
A comforting slow-cooked dish featuring tender chicken in a creamy sauce served over delicate angel hair pasta.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 24 ounces total)
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 packet Italian dressing mix (about 1 oz)
- 1 cup (240 ml) chicken broth (use low-sodium if desired)
- 8 oz angel hair pasta (dry)
- Grated Parmesan cheese, for serving (about 1/4 cup total, optional)
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Place the chicken breasts in the bottom of a crock pot in a single layer if possible.
- In a medium bowl, whisk together the condensed cream of chicken soup, Italian dressing mix, and chicken broth until smooth. Season lightly with salt and pepper.
- Pour the soup mixture evenly over the chicken in the crock pot, coating each piece.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is easily shredded.
- While the chicken finishes, cook the angel hair pasta according to package instructions in well-salted boiling water. Drain and toss with a little butter or olive oil to prevent sticking.
- When the chicken is cooked, remove each breast to a cutting board and shred with two forks. Stir the shredded chicken back into the sauce.
- Serve generous scoops of shredded chicken and sauce over angel hair pasta. Top with grated Parmesan and fresh parsley if desired.
Notes
For precise nutrition values, consult product labels and USDA FoodData Central. For a lighter dish, use low-sodium soup and broth. You can customize the recipe with various vegetables or pasta options.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 585
- Sugar: 3g
- Sodium: 900mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 64g
- Cholesterol: 80mg