Friday, May 8, 2009

Angel Chicken Pasta

I've been making this dish since college... so that would mean for over 7 years (yikes, that makes me feel old.) This dish is so simple! It uses very basic and minimal ingredients, but keep in mind the baking time- 1 hour. I usually throw this together in the morning before work and then pop it into the oven when I get home. This is one my DB's favorite chicken dishes. The sauce is really tasty and pairs well with pasta. The chicken comes out fork-tender and so moist. Adding a side of steamed broccoli would be an excellent accompaniment to this dish, but we enjoy making it with my Homemade Cheesy Bread. It's rare to have a double-carb night at the house, but it's THAT GOOD. The recipe below originally came from my sorority cookbook, but can be found widely on the Internet, including It's gotten over 1,800 positive reviews too. I've modified the recipe slightly to our tastes, which is included below. This will make enough sauce for the chicken and pasta. This recipe is awesome.


  • 1.25-1.5 lbs boneless, skinless chicken breasts, pounded
  • Garlic salt, Cayenne pepper
  • 4 Tbsp unsalted butter
  • 0.7-oz package dry Italian salad dressing mix (1 packet)
  • 1/2 cup white wine (I use Chardonnay)
  • 10.75-oz can of condensed 99% fat-free Cream of Mushroom soup or condensed Golden Mushroom soup
  • 4-oz reduced-fat cream cheese with chives
  • 1 lb angel hair pasta

1. Preheat oven to 325 degrees.
2. Season chicken on both sides with garlic salt (regular salt is fine too). On one side only, do a quick dash of cayenne pepper on each chicken breast. Pound the chicken breasts, and arrange chicken breasts in a single layer in a 13x9 pan (we used a 2-qt baking dish):

3. In a saucepan, melt butter over low heat. Once melted, whisk in the dry salad dressing mix.
4. Blend in wine and condensed soup; allow it to heat/cook for 5 minutes.
5. Mix in cream cheese, and stir until smooth and all ingredients are incorporated. Heat through, but do not boil. Pour over chicken breasts.

6. Bake for 45 minutes.
7. 20 minutes before the chicken is done, bring a large pot of water to a rolling boil. Cook pasta according to package directions, approximately 5 minutes. Drain.
8. Serve chicken and sauce over pasta.

Yields: 2-3 servings

To decrease baking time: Baking times can vary depending on how the chicken is prepared. If using chicken breasts, baking time is 1 hour. If using pounded chicken breasts, baking time can decrease to 45 minutes.


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