Description
This Angel Hair Pasta with Chicken recipe features tender, lightly seared chicken breast pieces tossed in a creamy lemon garlic Parmesan sauce served over delicate angel hair pasta. Ready in just 35 minutes, this comforting and flavorful dish combines simple ingredients and quick stovetop cooking techniques, perfect for an easy weeknight dinner.
Ingredients
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 large boneless skinless chicken breast
- Salt and pepper or lemon pepper seasoning, to taste
- 2 tablespoons all-purpose flour (for coating chicken)
Sauce
- ½ cup chicken broth (for initial sauce)
- 1 tablespoon fresh lemon juice
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour (for roux)
- 1 cup chicken broth
- 1 cup half and half (half milk, half cream)
- ½ cup freshly grated Parmesan cheese
Seasonings
- 1 teaspoon dried parsley
- ¾ teaspoon mustard powder
- ¾ teaspoon oregano
- ¾ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Pasta and Garnish
- ½ pound angel hair pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Prep Work: Combine 1 cup chicken broth, half and half, and all the dried seasonings (dried parsley, mustard powder, oregano, onion powder, salt, and pepper) in a bowl and set aside. Measure out and prepare all other ingredients. Place a measuring cup in your colander as a reminder to save some pasta water later.
- Sear the Chicken: Slice the chicken breast in half lengthwise to create two thinner pieces, then cover and gently pound them to about 1-inch thickness. Pat the chicken dry, season with salt and pepper or lemon pepper seasoning, then coat each side with 1 tablespoon of flour. Heat olive oil in a large skillet over medium-high heat. Sear the chicken pieces for 3 to 4 minutes per side until golden brown and cooked through. Remove chicken from skillet and let rest for 10 minutes before cutting into bite-sized pieces.
- Make the Sauce: Turn the heat off momentarily, then add ½ cup chicken broth and 1 tablespoon lemon juice to the skillet. Return heat to medium and use a wooden spoon to scrape up any browned bits stuck to the pan. Allow the liquid to gently bubble and reduce slightly for 3 to 4 minutes. Add butter and minced garlic to the skillet and cook for about 1 minute until fragrant. Stir in 3 tablespoons of flour and cook for 2 minutes until the mixture turns lightly golden, forming a roux. Gradually whisk in the prepared chicken broth, half and half, and seasoning mixture, stirring continuously to avoid lumps. Reduce heat to low and stir in the freshly grated Parmesan cheese. Partially cover the skillet to keep warm while you cook the pasta.
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook the angel hair pasta until just al dente, approximately 4 minutes, stirring occasionally to prevent sticking. Drain the pasta, reserving at least 1 cup of the pasta cooking water.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce and gently toss to coat evenly. Stir in the bite-sized chicken pieces and combine well. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Garnish and Serve: Sprinkle freshly chopped parsley over the pasta for a bright, fresh finish. Serve immediately and enjoy your creamy lemon garlic chicken angel hair pasta.
Notes
- Be careful not to overcook the angel hair pasta—it cooks quickly and should be al dente for best texture.
- Using freshly grated Parmesan cheese will yield a richer flavor and smoother sauce than pre-grated cheese.
- Reserve pasta water to adjust sauce consistency as needed; the starch helps thicken and bind the sauce to the pasta.
- Chicken can be seasoned with lemon pepper for a bright, citrusy flavor variation.
- Allow the chicken to rest after searing to keep it juicy and tender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
