Creamy Angel Chicken Pasta is a slow cooker one-pot meal where chicken tenders cook in a rich sauce of golden mushroom soup, chive and onion cream cheese, and Italian seasonings, then toss with tender angel hair pasta for a comforting dinner that requires minimal hands-on time.
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Place the chicken tenders in the bottom of the slow cooker.
Pour the two cans of golden mushroom soup over the chicken and spread to cover.
Add dollops of the chive and onion cream cheese on top of the soup.
Sprinkle both packets of Italian dressing mix over the cream cheese.
If using, add the frozen chopped onions and drained sliced mushrooms.
Cover and cook on low for 4 to 6 hours.
Once cooked, remove the chicken from the slow cooker, cut it into cubes, and return it to the pot.
Stir in the butter and chicken broth until the butter is melted and the sauce is well combined.
Add the cooked angel hair pasta to the slow cooker.
Stir everything together until the pasta is fully coated in the creamy sauce.
Serve immediately, topping with grated Parmesan cheese if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth to loosen the sauce.
slow cooker
Yes, but cut them into smaller pieces so they cook evenly in the 4–6 hour window on low. Check for doneness (165°F internal temp) before proceeding.
Yes, reduce cooking time to 2–3 hours on high. Monitor chicken for doneness to avoid overcooking.
Yes, cook the angel hair pasta separately and add it in step 9 to prevent it from becoming mushy.
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth to loosen the sauce.
Yes, double all ingredients and use a larger slow cooker. Cooking time on low remains 4–6 hours; check that chicken reaches 165°F.
