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Savory Baked Italian Angel Chicken

Tender chicken breasts baked in a creamy Italian herb and golden mushroom sauce, served over delicate angel hair pasta for an elegant yet easy dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 packet Italian dressing mix 0.7 oz
  • 1/4 cup butter melted
  • 1/2 cup chicken broth
  • 1 can condensed golden mushroom soup 10.75 oz
  • 4 oz cream cheese softened
  • salt and pepper to taste
  • 12 oz angel hair pasta
  • fresh parsley chopped, optional for garnish
  • grated Parmesan cheese optional for serving

Equipment

  • 9x13-inch baking dish
  • Small mixing bowls
  • whisk
  • Large pot for pasta
  • Meat Thermometer

Method
 

  1. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with cooking spray or butter.
  2. Arrange the chicken breasts in the prepared baking dish, spacing them evenly. If breasts are particularly thick on one end, pound to even thickness.
  3. Combine the Italian dressing mix with the melted butter in a small bowl, stirring until fully incorporated.
  4. Pour the seasoned butter mixture over each chicken breast, using a brush or spoon to ensure every piece is well-coated.
  5. In a separate bowl, whisk together the chicken broth, golden mushroom soup, and softened cream cheese until completely smooth with no lumps, about 2-3 minutes.
  6. Pour the cream sauce evenly over and around the chicken breasts.
  7. Season the top with salt and pepper to taste.
  8. Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, until the chicken reaches an internal temperature of 165°F in the thickest part.
  9. While the chicken bakes, bring a large pot of salted water to a boil and cook the angel hair pasta according to package directions, usually 4-5 minutes. Drain well and toss with a bit of olive oil.
  10. Remove the chicken from the oven, carefully remove the foil, and let rest for 5 minutes.
  11. To serve, place a portion of angel hair pasta on each plate, top with a chicken breast, and generously spoon the creamy sauce over everything. Garnish with fresh parsley and Parmesan cheese if desired.

Notes

Storage: Cool chicken to room temperature, then store in airtight container in refrigerator for 3-4 days. Store pasta separately when possible to prevent mushiness. Reheating: Microwave at 50% power for 2-3 minutes or reheat in 325°F oven covered for 15-20 minutes. Add splash of broth if sauce has thickened. Freezing: Store chicken and sauce in freezer-safe container for up to 2 months. Thaw overnight in refrigerator before reheating. Substitutions: Use half-and-half or heavy cream instead of chicken broth for richer sauce. Substitute fettuccine or spaghetti for angel hair pasta. Use cream of mushroom soup if golden mushroom is unavailable. Variations: Add sliced mushrooms or bell peppers to baking dish. Use Greek yogurt for half the cream cheese for lighter version. Try chicken thighs instead of breasts. Make-Ahead: Assemble chicken and sauce up to 24 hours ahead, cover and refrigerate. Let sit at room temperature 15-20 minutes before baking.