Creamy Crockpot Angel Chicken with Pasta

Introduction

Some recipes promise comfort; this one delivers it effortlessly. Creamy Crockpot Angel Chicken with Pasta transforms humble pantry staples into an elegant, slow-cooked dish brimming with silky richness and balanced flavors. Tender chicken breasts bathe in a velvety sauce of cream cheese, mushroom soup, and white wine — a combination that feels indulgent yet completely approachable.

If you love slow-cooker meals that taste like they came from a restaurant kitchen, this dish will earn a permanent spot in your rotation.
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Overview of the Recipe

What It Is:
A slow-cooked chicken dish layered with cream, wine, and herbs, served over delicate angel-hair pasta.

Why You’ll Love It:

Minimal prep — just 10 minutes of hands-on work
Creamy, savory sauce that thickens beautifully in the slow cooker
Family-friendly yet elegant enough for company
Freezer-friendly and perfect for make-ahead dinners
Adaptable — works with variations and substitutions year-round

Taste Profile:
Luxurious creaminess from the cheese and soup meets the savory depth of chicken broth and Italian herbs. The white wine adds brightness, balancing the sauce so it never feels heavy.

Health & Comfort in One:
Each serving is satisfying without excess effort — high in protein, rich in flavor, and ready when you are.

Ingredients

Main Components

4 boneless, skinless chicken breasts — stay tender through long cooking.
1 (8 oz) package cream cheese, softened — the base of the luscious sauce.
1 (10.5 oz) can cream of mushroom soup — provides earthy depth.
½ cup chicken broth — balances richness with savory lightness.
¼ cup dry white wine (or additional broth) — for acidity and aroma.
1 packet (0.7 oz) Italian dressing mix — concentrated herbs in one easy step.
½ tsp garlic powder — subtle warmth that infuses the sauce.
¼ tsp black pepper — wakes up the creamy flavors.
1 lb angel-hair pasta, cooked al dente — the perfect silky base.
Fresh parsley, chopped — optional garnish for color and freshness.

Tools You’ll Need

Slow cooker (4 qt or larger)
Mixing bowl and whisk
Measuring cups and spoons
Tongs or a slotted spoon
Pasta pot and strainer

Step-by-Step Instructions

1. Make the Sauce

In a medium bowl, whisk together softened cream cheese, cream of mushroom soup, chicken broth, white wine, Italian dressing mix, garlic powder, and pepper. Whisk until smooth and cohesive. The mixture should be pourable but thick enough to coat the back of a spoon.

2. Layer the Chicken

Arrange chicken breasts in a single layer in the slow cooker. Pour the prepared sauce evenly over them, coating every surface.

3. Slow-Cook Gently

Cover and cook:

Low: 4–5 hours
High: 2–3 hours
until the chicken reaches 165 °F (74 °C) and can be easily pulled apart. Avoid lifting the lid — every peek adds 20 minutes of cooking time.

4. Prepare the Pasta

When the chicken is nearly done, cook angel-hair pasta in salted boiling water until just tender. Drain and keep warm.

5. Finish and Serve

Serve chicken whole or shredded. Spoon generous ladles of creamy sauce over pasta. Top with chopped parsley for brightness and serve immediately.

Optional Enhancements

Mushroom Lovers: Add 8 oz sliced mushrooms halfway through cooking.
Cheesy Finish: Stir in ¼ cup grated Parmesan just before serving.
Vegetable Boost: Fold in steamed spinach or peas for color and freshness.
Crunchy Top (for entertaining): Transfer to a casserole dish, sprinkle with toasted panko and Parmesan, and broil 2–3 minutes until golden.

Serving Suggestions

Pair with a simple green salad dressed in lemon vinaigrette and warm crusty bread to capture every drop of sauce. A chilled Pinot Grigio or sparkling water with lemon complements the dish beautifully.

Storage & Make-Ahead Tips

Refrigerate: Store chicken and sauce separately from pasta for up to 3 days.
Freeze: Sauce and chicken freeze well for 3 months. Thaw overnight, reheat gently, and serve over fresh pasta.
Thickening: If the sauce feels thin, simmer uncovered in the slow cooker on high for 15–20 minutes.

Pro Tips from the Kitchen

Bring cream cheese to room temperature for a perfectly smooth sauce.
Sear chicken before slow-cooking for deeper flavor.
Use low-sodium broth to better control seasoning.
Stir sauce occasionally during reheating to preserve texture.

Frequently Asked Questions

→ Can I make it without wine?
Yes. Substitute the wine with more chicken broth and a teaspoon of lemon juice for a similar brightness.

→ What other pasta can I use?
Fettuccine, spaghetti, or egg noodles work well — just avoid short pasta shapes, which hold less sauce.

→ Can I cook it on the stovetop?
Yes. Simmer the chicken in the sauce over low heat for 30–35 minutes until tender.

→ How do I make it lighter?
Use reduced-fat cream cheese and low-fat soup; replace half the pasta with spiralized zucchini.

→ How long will leftovers keep?
Up to 3 days refrigerated. Reheat gently to avoid sauce separation.

Nutritional Information (approx. per serving)

(Values are approximate and may vary by ingredient brand.)