Angel Hair Pasta with Chicken
This delightful Angel Hair Pasta dish features a creamy Parmesan sauce paired with tender chicken. Its simple preparation and flavorful combination make it a perfect addition to any family meal.
Ingredients
- Chicken
- 1 tablespoon olive oil
- 1 boneless skinless chicken breast
- Salt and pepper or lemon pepper seasoning (optional)
- 2 tablespoons flour
- Pasta & Sauce
- ½ cup dry white wine suggested varieties: Pinot Grigio, Chardonnay, or Sauvignon Blanc
- 3 tablespoons butter
- 3 cloves garlic minced
- 3 tablespoons flour
- 1 cup chicken broth
- 1 cup half-and-half a blend of milk and cream
- ½ cup freshly grated Parmesan cheese
- ½ pound angel hair pasta
- Parsley for garnish
- Seasonings
- 1 teaspoon dried parsley
- ¾ teaspoon each of mustard powder oregano, and onion powder
- ¼ teaspoon each of salt and pepper
Instructions
- Preparing the Chicken
- Begin by slicing the chicken breast into two thinner pieces. Cover them with plastic wrap and gently pound to approximately 1-inch thickness, which will help the meat cook evenly. Pat the chicken dry and season both sides with salt and pepper (or lemon pepper, if preferred). Dust each piece with a light coating of flour, ensuring an even spread.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 3-4 minutes per side, or until they develop a golden-brown crust. Remove from the pan and let rest for 10 minutes before slicing the chicken into bite-sized chunks.
- Making the Sauce
- Once the chicken is removed, turn off the heat and pour in the wine, stirring to lift any browned bits from the pan. Set the heat to medium and allow the wine to reduce by half, which should take around 3-4 minutes.
- As the wine reduces, begin boiling water for the pasta.
- Add butter and minced garlic to the skillet, cooking for about 1 minute until fragrant. Stir in the flour and cook for 2 minutes until the mixture takes on a light golden hue, removing the raw taste of the flour.
- Gradually add the chicken broth and half-and-half mixture in small splashes, stirring continuously to form a smooth sauce.
- Lower the heat, then stir in the Parmesan cheese, partially covering the pan to allow the cheese to melt.
- Boiling the Pasta
- Add salt to the boiling water and cook the angel hair pasta for approximately 4 minutes, ensuring it remains al dente. Stir occasionally to prevent sticking.
- Once cooked, drain the pasta, reserving at least 1 cup of pasta water for later use.
- Add the drained pasta to the skillet, gently tossing to coat with the sauce. Stir in the cooked chicken, ensuring everything is evenly combined.
- If needed, adjust the sauce consistency by adding small splashes of reserved pasta water.
- Garnish with fresh parsley and serve immediately.
- Pro Tips
- Wine Choice: If you prefer not to use wine, substitute with chicken broth for a similarly rich flavor.
- Cheese Tip: For a better melting experience, opt for freshly grated Parmesan from a wedge instead of pre-shredded varieties. The texture and flavor will enhance the overall sauce.