Description
Want to taste heaven on earth? This Creamy Angel Chicken might just make you believe in culinary miracles. Rich, velvety, and ready to become your new family favorite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 tablespoon olive oil
- 8 ounces cream cheese, softened
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup dry white wine
- 1 packet (0.7 ounces) dry Italian dressing mix
- 1/2 cup chicken broth
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces angel hair pasta (for serving)
Instructions
- Pat chicken breasts dry with paper towels and season with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown. Transfer to a plate and tent with foil.
- Reduce heat to medium and add butter to the same skillet. Add garlic and sauté for 30-45 seconds until fragrant.
- Pour in white wine and scrape up browned bits from pan bottom. Simmer for 2-3 minutes until reduced by half.
- Reduce heat to medium-low. Add cream cheese in small chunks, stirring until it begins to melt.
- Add condensed soup, chicken broth, and Italian dressing mix. Whisk until smooth and combined.
- Return chicken to the skillet, nestling into the sauce. Cover and simmer for 10-15 minutes until chicken reaches 165°F.
- Meanwhile, cook angel hair pasta according to package directions.
- Sprinkle finished dish with fresh parsley and serve chicken and sauce over pasta.