Thursday, January 27, 2011

Deep South Eats: Angel Chicken Pasta

Well after a recipe that completely bombed last night (in my opinion although my little nut ate EVERY single bite) I decided I need to feature a house standard recipe. This stuff is fool-proof. I have yet to hear of anyone bombing this recipe. I have been making it since I was 18 and it is delicious! I think it is a great recipe to serve for company because it makes a good quantity, is filling, and has a good presentation. Serve it with salad and some crusty french bread, and you will have an excellent meal. I know that many of my readers already know and cook this recipe, but for those of you who don't I feel the need to enlighten you.


  • 6 skinless, boneless, chicken breast halves (I traditionally buy the tenderloins as it helps with portion control and makes leftovers easier)
  • 1/4 cup butter
  • 1 (.7 oz) package of dry Italian-style salad dressing mix (think Good Seasons)
  • 1/2 cup of white wine
  • 1 (10.75 oz) can of Golden Mushroom soup
  • 4 oz cream cheese with chives (half a tub)
  • 1 pound of angel hair pasta


  • Preheat oven to 325 degrees F.
  • In a large saucepan, melt butter over low heat.
  • Stir in dressing mix until well combined.
  • Blend in wine and soup.
  • Mix in cream cheese and stir until smooth.
  • Heat through but do not boil.
  • Arrange chicken in a single layer in a 9x13 casserole dish and pour sauce over.
  • Bake in preheated oven for 1 hour.
  • Twenty minutes before chicken will be done heat a large pot of salted water to a boil.
  • Cook pasta to al dente, about 5 minutes.
  • Serve chicken and sauce over pasta.
I also think this would be good to chop up some sun dried tomatoes and mix in with the sauce.

Original recipe from All Recipes.

with Belles and Beauxs


  1. Sounds really yummy! Will have to try, thanks for sharing :)

  2. You keep giving me all these good recipes to try! Thanks, Rach.