Description
A hands-off, comforting dinner featuring tender shredded chicken in a creamy sauce over angel hair pasta, perfect for weeknights or special occasions.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 can (10.5 oz) cream of chicken soup (low-sodium if preferred)
- 1 packet (0.7 oz) Italian dressing mix
- 1/2 cup water
- 1 cup shredded cheese — mozzarella or Parmesan
- 8 oz angel hair pasta
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Place the chicken breasts in the bottom of the Crock Pot in a single layer. Season lightly with salt and pepper.
- In a bowl, whisk together the cream of chicken soup, Italian dressing mix, and 1/2 cup water until smooth.
- Pour the sauce evenly over the chicken, ensuring each breast is covered.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is very tender.
- About 30 minutes before serving, bring a large pot of salted water to a boil and cook the angel hair pasta according to package instructions. Drain and keep warm.
- Once the chicken is done, shred it directly in the Crock Pot and stir in the shredded cheese until melted. Adjust seasoning to taste.
- Spoon the chicken mixture over portions of angel hair pasta and garnish with chopped parsley if desired. Serve immediately.
Notes
For a lighter sauce, use Greek yogurt or a roux-thinned milk added at the end. Allow chicken to reach 165°F before serving.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American