Creamy chicken spaghetti

    1 hour 15 min

    This delicious chicken pasta is a cinch to make. Chicken is baked in a creamy white wine and mushroom sauce and then served with fresh spaghetti.

    3466 people made this

    Serves: 6 

    • 6 skinless, boneless chicken breast fillets
    • 50g butter
    • 20g Italian-style salad dressing mix
    • 125ml white wine
    • 1 (295g) tin condensed cream of mushroom soup
    • 115g cream cheese with chives
    • 450g spaghetti pasta

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 170 C / Gas 3.
    2. In a large saucepan, melt butter over low heat. Stir in the dressing mix. Blend in wine and soup. Mix in cream cheese and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 20x30cm baking dish. Pour sauce over.
    3. Bake for 60 minutes in the preheated oven. 20 minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta according to packet's instructions. Drain. Serve chicken and sauce over pasta.

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    Reviews in English (2918)


    I dont understand the positive reviews for this recipe, it is extremely salty and looks and tastes disgusting. Stop editing my comment!  -  02 Aug 2017


    My family loves this! The recipe I have is actually a slow cooker recipe and the ingredients are doubled as follows: 1/2 C butter, 2 pkgs dry italin dressing, 1 C white wine, 2 Cans golden mushroom soup, 8 oz tub cream cheese w/chives & onion. Place chicken in slow cooker, pour melted ingredients over chicken, cover and cook on low for 4 to 5 hours. I serve over penne pasta.  -  07 Apr 2006  (Review from Allrecipes US | Canada)


    This is a wonderful recipe. I used some of the suggestions on the other reviews. I used a 10oz. can of chicken broth instead of the wine. Since we don't like mushrooms I substituted cream of chicken with herbs this was a good choice. I also cut chicken into strips, seasoned well and cooked on stove. I then put chicken in the pan and poured the sauce over and baked for 30 min just so flavors could blend. It could be eaten right away. I used rigatoni pasta instead of angel. This was absolutely delicious!!! Will make many times!  -  09 Jul 2002  (Review from Allrecipes US | Canada)