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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.

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Italian Cream Cheese Chicken

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




  • 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.


Calories: 218kcalCarbohydrates: 4gProtein: 33gFat: 7gSaturated Fat: 2gCholesterol: 101mgSodium: 550mgPotassium: 582mgSugar: 1gVitamin A: 138IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American, Italian, Italian American
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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    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. 🙂

    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. 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!


  3. 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.

  4. 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.

  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. 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! 🙂