This is a heavenly delicious pasta dish! Angel Chicken Pasta Bake starts with a bed of tender, ethereal angel hair pasta and tops it with a creamy, tangy, herbaceous sauce. And it’s within that same sauce that the juicy, savory, and flavorful chicken bakes. Sounds divine, doesn’t it? That’s the Angel Chicken Pasta Bake for you… it certainly earns its wings!
Ingredients
- 6 chicken breast halves, skinless and boneless
- 1/4 cup butter
- 1 (0.7-ounce) package dry Italian-style salad dressing mix
- 1 (10.5-ounce) can condensed golden mushroom soup
- 1/2 cup white wine
- 4 ounces cream cheese with chives
- 1 (16-ounce) package angel hair pasta
- parsley, chopped, optional, to taste, for garnish
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Arrange the chicken breasts in a single layer in a 9×13-inch baking dish.
Step 3 –Melt the butter in a large saucepan over low heat.
Step 4 –Stir the dressing mix, the condensed soup, and the wine into the butter.
Step 5 –Add the cream cheese to the butter mixture and cook, stirring to not let it boil, until smooth and heated through.
Step 6 –Pour the sauce over the chicken with a spoon.
Step 7 –Bake the chicken until it is no longer pink in the center, the juices run clear, and it reaches 165 degrees F internally, about 30 minutes-1 hour.
Step 8 –About 15 minutes before the chicken is finished, bring a large pot of lightly salted water to a rolling boil.
Step 9 –Add the angel hair pasta to the boiling water and cook, stirring occasionally, until al dente, about 4-5 minutes.
Step 10 –Drain the pasta.
Step 11 –Serve the chicken and the sauce over the pasta and garnish with the parsley.
