We loved the easy slow cooker version so much that I created this creamy Angel Chicken Mac & Cheese that comes together in about 30 minutes—perfect for a comforting weeknight meal.
❤️ Why you’ll love it
- Tender chicken mixed with a rich, creamy sauce—true comfort food.
- Simple pantry ingredients and familiar flavors make this a family favorite, even for picky eaters.
- Baked pasta feels heartier and more homemade than boxed mac and cheese.
This casserole blends the beloved flavors of slow cooker “angel chicken” with the gooey goodness of baked macaroni and cheese. The sauce is creamy and savory, made with cream cheese and evaporated milk, and seasoned with Italian dressing mix for an easy flavor boost. Folded together with cooked chicken and rotini, then topped with extra cheese, it bakes to a bubbly, golden finish.
If you enjoy classic baked macaroni and cheese, this version offers a delicious twist by adding shredded or diced chicken for extra protein and texture. It’s an ideal dish for busy evenings when you want something satisfying with minimal fuss.
🧾 Ingredients
Below is an overview of what you’ll need. Exact measurements and full instructions are in the recipe card further down.
- Cream cheese
- Butter
- Cream of chicken soup (or cream of mushroom as an alternative)
- Evaporated milk
- Mozzarella and Parmesan cheeses
- Dry Italian dressing mix (used as a seasoning)
- Boneless, skinless chicken breasts (or use shredded/rotisserie chicken)
- Pasta such as rotini, elbows, or small shells
🔪 Instructions
This is a summary of the method. Full step-by-step instructions follow in the recipe card.
- Prepare the sauce by softening cream cheese with butter, then stirring in cream of chicken soup and evaporated milk. Add cheeses and Italian seasoning, heating gently until smooth.
- Cook the pasta until just al dente, drain, and combine with cooked, shredded or diced chicken in a baking dish.
- Pour the warm cheese sauce over the pasta and chicken, stirring to combine.
- Sprinkle reserved cheeses on top and bake until the casserole is heated through and bubbly.
🥫 Storage
Leftovers store well in the refrigerator for up to three days. Cover the casserole with plastic wrap or transfer portions to an airtight container. Reheat in the microwave or in a low oven until warmed through.
Freezing is possible but the texture of the pasta and sauce can change after thawing. If you freeze it, wrap tightly and use within about three months. Thaw in the refrigerator overnight before reheating.
📖 Variations
This recipe is very flexible. Here are some easy ways to adjust it for taste and dietary needs:
- Swap cream of chicken for cream of mushroom or golden mushroom for a different flavor profile.
- Try different cheeses—sharp cheddar or Monterey Jack lend extra depth.
- Add a splash of dry white wine to the sauce for a richer flavor.
- Use any short pasta you like: elbow macaroni, small shells, penne, or rotini all work well.
- Substitute chicken tenderloins, ground chicken, or shredded rotisserie chicken.
- Stir in vegetables such as broccoli florets or sliced baby Bella mushrooms to make it a complete meal.
- For a crunchy topping, sprinkle breadcrumbs or crushed cornflakes over the cheese before baking.
If you enjoy the slow-cooked angel chicken flavors, try making the original slow cooker version on a different day for a lighter serving over angel hair pasta or rice.
💭 Things to know
Expert Tip: Use the dry Italian salad dressing mix as a seasoning rather than turning it into liquid dressing. It adds a quick, concentrated burst of flavor without extra steps.
- Cook pasta to al dente—slightly firm—so it holds up after baking.
- To cook chicken quickly, simmer breasts in a pot of water or broth until they reach 165°F, then shred or dice.
- Alternatively, slice the chicken and sauté in a skillet, seasoning with salt and pepper for extra flavor.
- If you don’t have a casserole dish, a covered oven-safe Dutch oven works similarly for baking.
👩🍳 FAQs
The term usually refers to dishes served with angel hair pasta, which is very thin and delicate. The casserole version borrows the same flavor profile but pairs it with small pasta shapes that hold sauce better.
Al dente pasta is cooked so it still has a slight bite—tender but not soft. This prevents the pasta from becoming mushy after baking.
Freezing is possible, but the sauce and pasta texture may change. For best results, freeze only when necessary and use within a few months.
📚 Related recipes
- Crockpot Angel Chicken — the slow cooker version that inspired this casserole.
- Pulled Pork Mac and Cheese — combines BBQ flavor with creamy macaroni.
- Crockpot Chicken Spaghetti — a cheesy, hands-off dinner option.
- Spicy Chicken Mac and Cheese — made with salsa verde queso for heat.
🍽️ Serve with…
- Southern green beans or a simple side of steamed greens.
- Broccoli cauliflower salad for a fresh, crunchy contrast.
- Brownie cheesecake or another favorite dessert to finish the meal.
📞 The last word
This Angel Chicken Mac & Cheese is an easy, comforting casserole that works well for family dinners, potlucks, or meal prep. Adjust servings as needed and enjoy a creamy, cheesy dish that brings together two classic comfort-food favorites.
If you make this recipe and enjoy it, please consider rating it in your own notes or sharing it with friends and family.
📖 Recipe
Angel Chicken Mac & Cheese
Course: Main Dish (Quick and Easy)
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 623 kcal (approx.)
Ingredients
- 4 ounces cream cheese
- 1/4 cup butter
- 10.5 ounces cream of chicken soup (or cream of mushroom)
- 14 ounces evaporated milk
- 8 ounces mozzarella, shredded (reserve 1/2 cup)
- 1/2 cup Parmesan, reserve 1/4 cup
- 0.6 ounces dry Italian dressing mix
- 1.5 pounds boneless, skinless chicken breast (cooked and shredded)
- 16 ounces rotini pasta (or your preferred short pasta)
Instructions
- Preheat oven to 375°F. Spray a 13×9-inch baking dish with nonstick spray.
- Cook pasta according to package directions until al dente. Drain and place in the prepared baking dish.
- Stir in the cooked chicken so it mixes evenly with the pasta.
- In a microwave-safe large bowl, combine butter, cream of chicken soup, and cream cheese. Microwave on high for about 2 minutes, stirring occasionally, until smooth.
- Stir in evaporated milk, mozzarella, Parmesan, and the dry Italian dressing mix. Microwave again briefly, stirring, until the cheese melts and the sauce thickens to a medium consistency.
- Pour the cheese sauce over the chicken and pasta, stirring gently to combine.
- Mix any reserved cheeses and sprinkle them over the top of the casserole.
- Bake at 375°F for about 25 minutes, or until heated through and bubbly. Serve hot.
Notes
Storage: Cover and refrigerate leftovers up to three days. Freeze only if necessary; wrap tightly and use within three months. Thaw overnight before reheating.
Tips:
- Do not reconstitute the Italian dressing mix into liquid; use it dry as a seasoning.
- Cook pasta to al dente to avoid a mushy casserole after baking.
- Quick-cook chicken by simmering until it reaches 165°F, or sauté cut pieces for added flavor.
- If you lack a casserole dish, a covered oven-safe Dutch oven works as an alternative.
Nutrition Facts (approx.)
Calories: 623 kcal | Carbohydrates: 53 g | Protein: 39 g | Fat: 28 g
Nutrition information is estimated. Verify for medical or dietary needs using your own calculator.