Italian Cream Cheese Chicken

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This is been a family favorite for years. It is still in the recipe rotation. That is how much everyone loves it. Like I said before, I love cream cheese in recipes. Some turn out better than others. This one is awesome. I skinny it up a little by using fat free cream cheese and wheat noodles.

Rating: 5 stars  Difficulty of Recipe: 2 stars
How I changed it:  I like it saucy. So I doubled it by adding in 2 cream cheese, 2 italian packets, and 2 cans of soup.
Things I may do diferently next time: Nothing

Will I make it again: You know it!

Italian Cream Cheese Chicken with pasta and garnish.

Italian Cream Cheese Chicken

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Author Alyssa Rivers
Servings: 6 Servings



  • 4 chicken breasts
  • 1 packet Zesty Italian dressing seasoning
  • 1 (8 oz.) cream cheese (softened),
  • 1 can cream of chicken soup


  • Cook on low in crockpot for 4- 6 hours. I always throw in frozen chicken breasts at around 11 and it is ready by 5.  (If sauce is too thick, add a little milk.) . Serve over pasta or rice.


Serves: 6

Calories218kcal (11%)Carbohydrates4g (1%)Protein33g (66%)Fat7g (11%)Saturated Fat2g (10%)Cholesterol101mg (34%)Sodium550mg (23%)Potassium582mg (17%)Sugar1g (1%)Vitamin A138IU (3%)Vitamin C2mg (2%)Calcium15mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American, Italian, Italian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I would love to make this while I’m at work but my husband doesn’t get home until about 9 hours after I would turn the crock pot on. unfortunately I am not home for 10 hours and its nice to come home to a meal that’s ready to eat. Have you attempted to cook this on low for longer or in the oven instead? I’m looking for a way to make this without overcooking it.

    1. This is precisely why I got a programmable crockpot! I am a substitute teacher and frequently get a call early in the morning that gives me only an hour to get to school. I had only a limited number of recipes that would be okay in the crockpot until I got home without getting over cooked. So I invested in a programmable crockpot that will switch to a keep warm setting after the cooking time was up. I love it and now I can cook many more recipes!

      1. I have made this recipe for years! I use frozen chicken breast to start (I buy the family packs of breast when they go on sale and opt for the thick ones). Cook on low and add plenty of chicken broth. I am usually gone about 9 hours before I get back from work and its always perfectly cooked. Haven’t tried it with fresh chicken breast but the frozen has never let me down 🙂

    2. Back in the day…….before we had programmable crock pots I used a wall timer, so I could set the time for the crock pot to turn on. And I ALWAYS started with frozen meat. It must have worked; I’ll still cookin’.

      1. Thanks this is a great idea! Cheaper that getting the programmable and tossing out my slow cooker that I got a deal on black Friday, that I’m just now taking out of the box:)

  2. I made it today for dinner and my husbands workers stop in for dinner occasionally and I recieved nothing but great reviews! Little do they know it was so easy to make! lol Thanks for the recipe! although i did add a tablespoon of garlic powder gave it a little extra kick.

  3. I am an avid home cook and this recipe was absolutely delicious! My daughters loved it served over rice. I made it again and added some garden peas and diced carrots for a little color… This is definitely a favorite!

  4. Looks good, but I’d like to know what are the directions for making in a pan or baking. I love cream cheese recipes.

    1. I would just combine the ingredients and soften the cream cheese to make sure it blends together and bake at 350 for 30-40 minutes until chicken is no longer pink and cooked through. This is one of our favorites! 🙂

  5. i would love to make this but am in UK and havnt a clue what zesty Italian is. Can anyone help with an equivalent. thanks in advance

  6. This sounds good till you read you put in a can of cream of chicken soup. I cook only from scratch. All the cans of soup, even the lower sodium ones have enough sodium to kill all of us. The daily intake of sodium that is safe, is between, 1500- 2300mg/per day. Thats about a tsp. The CDC recommends only 1500mg and no more to stay healthy. One can of cream of chicken soup has 1998mg. Thats just one meal for the day. You can make your own cream of chick soup with low sod chick broth or stock, flour, and butter. Like making a gravy, add some spices, and kosher salt. ( kosher salt has less sodium than table salt, it takes 2 tsp of table to equal one tsp of kosher) Much healthier. So quit being lazy and cook from scratch, make your family healthier. We need to teach our children how to eat better.

  7. Instead of grated cheese, try slices of Swiss cheese and then cover with herb stuffing mix. I also like to put a little white wine when I mix the cream of chicken soup to put in the recipe.


  9. Our family doesn’t care for white meat. Could I substitute thighs and then for how long should I cook them? I can’t wait to try it—-sounds wonderful!

    1. I think Amy’s makes some gluten free cream of soup. If not Amy’s, I know some brand does. Publix carries it. If you don’t have Publix & your grocery stores don’t carry it, try the health food store.

    1. I’ve used the bottle before and it just makes it more saucy. Don’t use the entire bottle. Sometimes I just throw what I have lying around in a crockpot. 🙂

  10. I made this today. It was so easy and smelled so good. However the sauce was very thick and it was sooo salty. Not sure if I would make again but if do I would add some chicken broth and only half package seasoning.

  11. What brand of zesty Italian dressing mix so you suggest?
    Also, does this have a spicy taste with it being “zesty” Italian?

  12. I am in love with this dish! I had only the regular Italian dressing mix on hand and being short on time took another reviewer’s suggestion to bake in the oven. Fresh chicken breast in a 350 degree oven for about 40 mins was all it took for this easy dish to make my night! Highly recommend!

  13. There are no instructions with this recipe. Do you put the chicken in first, and then mix all the other ingredients together and pour over chicken?

    1. I put the soup in the bottom of the crock and put the chicken on top, then add Italian seasoning, salt, pepper and chicken broth. Let that cook 4-6+ hrs (until chicken is done) Take 2 forks and shred the chicken then add the cream cheese and cook another 30 minutes. If you are using noodles, cook them then add to the crock at the very end just to marry the flavors with the noodles. I have made with minute rice too and its very yummy- With the rice you can add uncooked at the end and it only takes about 10 minutes to finish in the crock. Make sure there is enough chicken stock to cook the rice.

  14. You add the cream cheese at the beginning?? Does it cook ok like that? I tried that in another recipe and the cream cheese got chunky and yucky cooking in the crockpot. ? Just don’t want to ruin the recipe.

    1. I always add the ingredients together and microwave it and stir it until it smooth and then spread it over the chicken. 🙂

  15. this is a great recipe. My only question is how to get the cream cheese to be creamier… it tends to be “chunky” and separate when first adding to the crockpot.

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