Angel Hair Pasta (with Chicken!)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 people
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Calories
560 kcal
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Course
Main Course
Angel Hair Pasta (with Chicken!)
Description
Angel Hair Pasta (with Chicken!) features chicken breast that’s gently pounded, lightly floured, and pan-seared to develop a flavorful crust. The sauce is crafted by reducing white wine and combining it with a seasoned mixture of chicken broth, half and half, butter, garlic, and Parmesan cheese, creating a creamy base that complements the fine texture of angel hair pasta. The pasta is cooked with care, and some pasta water is reserved to adjust sauce consistency if needed. Herbs like oregano, parsley, onion powder, and mustard powder add subtle savory notes to the dish.
The finished dish presents tender, bite-sized chicken pieces nestled in a creamy, herb-infused sauce coating the delicate pasta strands. It can be served as a standalone dinner or paired with a side salad or steamed vegetables for a rounded meal.
Tips include seasoning the chicken with lemon pepper seasoning for extra lemony flavor or just salt and pepper. Freshly grated Parmesan cheese is recommended over pre-shredded for better melting and taste. The recipe notes also advise on wine choices, with Pinot Grigio, Chardonnay, or Sauvignon Blanc suggested, or using chicken broth as substitute. Leftovers store well refrigerated and can be frozen.
Ingredients
Chicken
- 1 tablespoons olive oil
- 1 chicken breast large, boneless skinless
- salt or lemon pepper seasoning. See notes
- black pepper or lemon pepper seasoning. See notes
- 2 tablespoons flour
Pasta/Sauce
- ½ cup white wine see notes, dry
- 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 parsley dried
- ¾ teaspoon mustard powder
- ¾ teaspoon oregano
- ¾ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
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
- Use freshly grated Parmesan cheese for a better melt and flavor.
- Lemon pepper seasoning adds a bright, citrus flavor to the chicken; use salt and pepper if unavailable.
- Suitable white wines include Pinot Grigio, Chardonnay, or Sauvignon Blanc; chicken broth can substitute if preferred.
- Reserve some pasta water during cooking to adjust sauce texture if necessary.
- Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 54g | 18% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 91mg | 30% |
| Sodium | 648mg | 27% |
| Potassium | 482mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 608IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 206mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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