A rich and flavorful dish with tender chicken, fresh veggies, and a creamy Parmesan-tomato sauce served over delicate angel hair pasta. It’s simple, satisfying, and perfect for a comforting meal!
The recipe:
Start by boiling your angel hair pasta according to the package instructions. Set aside ½ cup of pasta water before draining.
While the pasta is cooking, dice your tomatoes, onion, chicken, and broccolini.
In a large skillet, heat 1 tablespoon of butter over medium heat. Season the diced chicken with salt, pepper, and chili powder, and sauté until golden brown and cooked through (about 5-6 minutes). Once done, remove the chicken from the pan and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter and sauté the onion, broccolini, and garlic. Season with a pinch of salt and pepper and cook for 3-5 minutes until softened.
Add the tomato paste, heavy cream, and reserved pasta water to the skillet. Bring to a simmer. Stir in the spinach and cook until wilted.
Return the cooked chicken to the skillet and mix well. Stir in Parmesan until the sauce becomes creamy and smooth.
Once the pasta is drained, toss with the remaining 2 tablespoons of butter to coat the noodles.
Spoon the creamy chicken and veggie mixture over the angel hair pasta. Top with Parmesan & enjoy!
Creamy Chicken Over Angel Hair
Ingredients
- 4 large chicken breasts about 2 pounds, sliced or pounded thin
- 2 cups cherry tomatoes diced
- 2 cups broccoli or broccolini chopped
- 4 cups packed spinach
- 12 oz angel hair pasta about ⅔ of a standard 16 oz Barilla box
- ½ cup heavy cream
- 2 tablespoons tomato paste
- 1 cup Parmesan grated
- 4 tablespoons butter divided
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- ½ cup reserved pasta water
Instructions
- Start by boiling your angel hair pasta according to the package instructions. Set aside ½ cup of pasta water before draining.
- While the pasta is cooking, dice your tomatoes, onion, chicken, and broccolini.
- In a large skillet, heat 1 tablespoon of butter over medium heat. Season the diced chicken with salt, pepper, and chili powder, and sauté until golden brown and cooked through (about 5-6 minutes). Once done, remove the chicken from the pan and set aside.
- In the same skillet, melt the remaining 1 tablespoon of butter and sauté the onion, broccolini, and garlic. Season with a pinch of salt and pepper and cook for 3-5 minutes until softened.
- Add the tomato paste, heavy cream, and reserved pasta water to the skillet. Bring to a simmer. Stir in the spinach and cook until wilted.
- Return the cooked chicken to the skillet and mix well. Stir in Parmesan until the sauce becomes creamy and smooth.
- Once the pasta is drained, toss with the remaining 2 tablespoons of butter to coat the noodles.
- Spoon the creamy chicken and veggie mixture over the angel hair pasta. Top with Parmesan & enjoy!
