Chicken Angel Hair Pasta

This Chicken Angel Hair Pasta is a savory delight. Made with chicken, and tomatoes, and smothered in a creamy sauce, this recipe is sure to be a family favorite.

INGREDIENTS

  

8 oz. angel hair pasta

For the chicken

1 lb. chicken breast, or bonelles skinless chicken thighs

1 tsp. paprika

1 tsp. garlic powder

½ tsp. sea salt

1 tbsp. olive oil

For the sauce

1 tbsp. olive oil

1 tbsp. butter

½ medium onion, finely diced

¼ tsp. red pepper flakes optional, for heat

4 medium garlic cloves, minced

8 oz. tomatoes, diced or canned diced tomatoes

½ cup heavy cream or Half & Half

1 cup grated Parmesan

¼ cup chopped parsley

INSTRUCTIONS

 

Cut the chicken into bite-sized pieces and season with paprika, garlic powder, and salt.

Bring a large pot of water to a boil and generously season with salt.

To a large skillet, add olive oil and fry the chicken over high heat until cooked through (about 4-5 minutes). Remove from the skillet and set aside.

To the same skillet, add butter, onion, garlic, and red pepper flakes. Cook over medium heat until the onions soften, for about 3-4 minutes.

At this point, add the chopped tomatoes and salt and let them cook for another 5 minutes.

Now is a great time to start cooking pasta. Add the pasta to the boiling water and cook according to the package instructions. Usually, angel hair pasta cooks in 4-5 minutes.

Now, reduce the heat to low and add the heavy cream and Parmesan. Bring to a gentle simmer. Once simmering, add the chicken and stir everything well. The sauce is ready. Taste and add more salt, if needed.

Lastly, add the cooked pasta and fresh parsley to the sauce. Mix them together gently, adding some hot pasta water if the sauce needs to be thinned. Serve.

NOTES

How to Store and Reheat it

You can store any leftovers of this Chicken Angel Hair Pasta in an airtight container in the refrigerator for up to 4 days. To reheat it, either warm it in the microwave or place it back in the skillet on the stovetop until heated through. You may need to add a touch of heavy cream or broth to thin out the sauce as it absorbs into the pasta while stored in the fridge.