Chicken Angel Hair Pasta

Simple, yet VERY tasty! Try it!


– 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

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


For printable recipe and detailed instructions, please, visit Cooktoria