This easy Angel Hair Pasta recipe has a creamy Parmesan sauce, simple seasonings, and flavorful chicken! This will quickly become a new favorite in your dinner rotation!

Be sure to try my Shrimp Scampi recipe next!

Angel Hair Pasta with Chicken in a large skillet with parsley on top.

Angel Hair Pasta with Chicken

I am a sucker for Angel Hair Pasta, and this is truly, hands-down, my NEW FAVORITE pasta recipe. If you’ve ever had my One Pot Garlic Parmesan Pasta, this is like a *seriously* amped up version of that.

The Parmesan cream sauce with a simple blend of herbs and seasonings is sensational. The chicken is juicy and rounds out this meal perfectly.

The pasta takes just 4 minutes to cook, and I like to reserve some of the pasta water to have full control over the consistency of the sauce. This way it’s not too thick, not too thin, just perfect.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Season chicken with salt/pepper and sprinkle with flour. Sear in olive oil until golden on each side. Let rest for 10 minutes, then cut into bite-sized pieces.

Deglaze with white wine (or chicken broth) and reduce by half. Add butter and garlic.

A plate of seared chicken next to a skillet with wine, garlic, and butter. Stir in flour, then add chicken broth, half and half, and seasonings in small splashes, stirring to incorporate. Stir in the Parmesan cheese. 

A roux with cream, seasonings, and Parmesan cheese being added.

Add cooked angel hair and chicken and toss to combine. Add splashes of pasta water and toss until desired consistency is obtained. Serve!

A skillet filled with Parmesan cream sauce with angel hair and chicken being added and combined.

Pro Tips

  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
  • Cheese: Shred the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
  • Chicken Seasoning: I like to use Redmond lemon pepper seasoning on the chicken which is really high quality. (Enter promo code “Cozy” at checkout for a discount!) If I’m out of the good stuff, I go with salt and pepper.
  • Pasta: If you prefer to use a thicker pasta like linguine, penne, or fettuccine, check out my Creamy Herb Pasta, Chicken Alfredo Pasta, and my Lemon Chicken Pasta recipes! 

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat pretty well, but the pasta itself (being so thin), might break slightly.

A white plate topped with Angel Hair Pasta with Chicken.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
  • Kitchen Tongs– To handle the chicken while it sears and to toss the pasta in the sauce.
  • Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese.
  • Pasta Strainer– I have this one and love it.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Pinch Bowls– for measuring out seasonings ahead of time.

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A skillet filled with Angel Hair Pasta with Chicken in a Parmesan Cream Sauce.

Angel Hair Pasta (with Chicken!)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
5 from 24 ratings
Servings: 4 people
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This easy Angel Hair Pasta recipe has a creamy Parmesan sauce with flavorful chicken. It's easy to make from scratch and will become a new family favorite!

Ingredients

US Customary - Metric

Chicken

  • 1 tablespoons olive oil
  • 1 large boneless skinless chicken breast
  • Salt/pepper, or lemon pepper seasoning. See notes.
  • 2 tablespoons flour

Pasta/Sauce

  • ½ cup dry white wine, see notes
  • 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 dried parsley
  • ¾ teaspoon EACH: mustard powder, oregano, onion powder
  • ¼ teaspoon EACH: salt, 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

Pro Tips
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
  • Cheese: Shred the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
  • Chicken Seasoning: I like to use Redmond lemon pepper seasoning on the chicken which is really high quality. (Enter promo code "Cozy" at checkout for a discount!) If I'm out of the good stuff, I go with salt and pepper.
  • Pasta: If you prefer to use a thicker pasta like linguine, penne, or fettuccine, check out my Creamy Herb Pasta, Chicken Alfredo Pasta, and my Lemon Chicken Pasta recipes! 
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat pretty well, but the pasta itself (being so thin), might break slightly.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 560kcal, Carbohydrates: 54g, Protein: 26g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 91mg, Sodium: 648mg, Potassium: 482mg, Fiber: 2g, Sugar: 4g, Vitamin A: 608IU, Vitamin C: 2mg, Calcium: 206mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Pasta
Cuisine: American, Italian
Author: Stephanie