Angel Hair Pasta (with Chicken!)

This easy Angel Hair Pasta recipe has a creamy Parmesan sauce with flavorful chicken. It's easy to make from scratch and will become a new family favorite!

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: people

Calories: 560kcal

Author: Stephanie

Ingredients

Chicken

1 tablespoons olive oil
1 large boneless skinless chicken breast
Salt/pepper or lemon pepper seasoning. See notes.
2 tablespoons flour

Pasta/Sauce

½ cup dry white wine see notes
3 tablespoons butter
3 cloves garlic minced
3 tablespoons flour
1 cup chicken broth
1 cup Half and Half half milk half cream
½ cup Parmesan cheese freshly grated
½ lb. angel hair pasta
Parsley to garnish

Seasonings

1 teaspoon dried parsley
¾ teaspoon EACH: mustard powder, oregano, onion powder
¼ teaspoon EACH: salt, pepper

US Customary - Metric

Instructions

Prep Work

Combine chicken broth, half and half, and seasonings and set aside. Measure out remaining ingredients. Take a measuring cup (1 cup or larger) and place it in the colander that you’ll use to drain your pasta, this will remind you to save some of the pasta water when that step arrives.

Sear the Chicken

Slice the chicken in half lengthwise to create 2 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper (OR lemon pepper seasoning, see notes). Sprinkle each chicken slice with 1 tbsp. flour and rub it over the surface of each side. (This gives it a little texture and prevents it from sticking to the skillet.)
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into bite-sized pieces.

Make the Sauce

Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes.
Start boiling water for the pasta.
Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the flour turns a light brown, and the raw flour smell is cooked off.
Add the chicken broth/half and half mixture in small splashes, stirring continuously.
Reduce heat to low and stir in the cheese. Cover partially.

Boil the Pasta

Salt the boiling water and add the pasta. Cook until no more than al dente (about 4 minutes). Set a timer to avoid overcooking. Use kitchen tongs to lift the pasta from the water now and then to ensure the noodles aren't sticking together.
Drain once cooked and reserve at least 1 cup of pasta water.
Add the pasta to the sauce and use kitchen tongs to gently toss to incorporate. Add the chicken and stir to combine.
If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached.
Garnish with parsley and serve!

Notes

Pro Tips

Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
Cheese: Shred the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
Chicken Seasoning: I like to use Redmond lemon pepper seasoning on the chicken which is really high quality. (Enter promo code "Cozy" at checkout for a discount!) If I'm out of the good stuff, I go with salt and pepper.
Pasta: If you prefer to use a thicker pasta like linguine, penne, or fettuccine, check out my Creamy Herb Pasta, Chicken Alfredo Pasta, and my Lemon Chicken Pasta recipes!

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat pretty well, but the pasta itself (being so thin), might break slightly.

Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition