Quick, elegant, and impossible to mess up – this Angel Hair Pasta and Chicken recipe delivers restaurant-quality results in just 30 minutes. Perfect for busy weeknights when you need a reliable dinner win.
Key Takeaways:
- Ready in 30 minutes from start to finish
- Uses simple pantry ingredients you likely have on hand
- Feeds 4 people generously
- Can be customized with different vegetables or proteins
Why You’ll Love This Recipe
Ever stared at chicken breasts in your fridge, wondering how to turn them into something special? This Angel Hair Pasta and Chicken recipe is your answer. The thin pasta cooks in minutes, while tender chicken and a light garlic sauce create a meal that feels fancy but comes together fast.
Equipment Needed
- Large pot for pasta
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Colander
- Measuring cups and spoons
- Tongs
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts (about 1.5 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Pasta:
- 1 pound angel hair pasta
- 4 tablespoons butter
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Optional Add-ins:
- Cherry tomatoes
- Fresh spinach
- Extra Parmesan cheese
- Red pepper flakes
Step-by-Step Instructions
Preparation Phase (5-7 minutes)
- Set Up Your Space
- Clear and clean your countertop
- Place cutting board in your workspace
- Get all equipment and ingredients out
- Set up a small bowl for minced garlic
- Place colander in sink for later use
- Prepare Water for Pasta
- Fill large pot with 4-5 quarts of water (about 3/4 full)
- Place on stove over high heat
- Cover with lid to speed up boiling process
- Prepare the Chicken
- Remove chicken from packaging
- Pat each breast dry with paper towels
- Place on cutting board
- Using sharp knife, slice each breast crosswise into 1-inch wide strips
- Place strips on a clean plate
- Wash hands thoroughly with soap after handling raw chicken
- Prepare the Garlic
- Peel 4 cloves of garlic
- Place flat side of knife on each clove and press firmly to crush
- Finely chop crushed garlic into tiny pieces
- Transfer minced garlic to small bowl
- Season the Chicken
- Sprinkle both sides of chicken strips with Italian seasoning
- Add a pinch of salt (about 1/4 teaspoon) over all pieces
- Add a few grinds of black pepper
- Use hands to ensure even coating
- Wash hands again after handling seasoned chicken
Cooking the Chicken (12-15 minutes)
- Heat the Pan
- Place large skillet on stove
- Turn heat to medium-high
- Add 2 tablespoons olive oil
- Wait 2-3 minutes until oil shimmers and moves easily around pan
- Cook First Side of Chicken
- Carefully place seasoned chicken strips in pan
- Leave space between pieces – don’t overcrowd
- Let cook for 5-6 minutes
- Don’t move chicken during this time
- Look for golden brown color on bottom edge
- Flip and Finish Chicken
- Use tongs to flip each piece
- Cook second side for 4-5 minutes
- Cut thickest piece in half to check doneness
- Chicken should be white throughout, not pink
- Internal temperature should reach 165°F if using thermometer
- Add Garlic
- Sprinkle minced garlic around chicken
- Stir garlic constantly for 30-60 seconds
- Watch carefully to prevent burning
- Remove pan from heat if garlic browns too quickly
- Rest the Chicken
- Transfer chicken to clean plate
- Cover loosely with foil to keep warm
- Keep pan with garlic for sauce – don’t clean it
Cooking the Pasta (8-10 minutes)
- Check Water
- Water should be at rolling boil
- You should see large bubbles consistently breaking surface
- Salt the Water
- Add 1 tablespoon salt to water
- Water should taste like sea water
- Stir to dissolve salt
- Add Pasta
- Hold angel hair pasta bundle
- Lower it into water, pressing down gently as it softens
- Once pasta is soft enough, stir with tongs
- Set timer for 4 minutes
- Cook and Check
- Stir pasta once every minute
- At 4 minutes, test a strand
- Pasta should be tender but still firm (al dente)
- If needed, cook 30 seconds longer
- Reserve Water and Drain
- Before draining, scoop out 1/2 cup pasta water with measuring cup
- Place colander in sink
- Carefully pour pasta into colander
- Give colander one gentle shake
- Don’t rinse pasta
Creating the Sauce and Assembly (5-7 minutes)
- Prepare Pan
- Return pan with garlic to stove
- Set heat to medium
- Add 4 tablespoons butter
- Swirl pan as butter melts
- Add Pasta
- Once butter is melted, add drained pasta
- Use tongs to gently toss pasta in butter
- Make sure all strands are coated
- Create Sauce
- Pour in 1/4 cup reserved pasta water
- Sprinkle in Parmesan cheese
- Use tongs to continuously toss pasta
- Sauce should look creamy, not dry
- Return Chicken
- Add cooked chicken strips to pan
- Gently toss everything together
- If pasta seems dry, add more reserved water, 1 tablespoon at a time
- Keep tossing until everything is well combined
- Final Seasoning
- Taste a small amount
- Add salt and pepper as needed
- Sprinkle with chopped parsley
- Toss one final time
Serving (2-3 minutes)
- Portion and Garnish
- Use tongs to create neat portions on plates
- Sprinkle each plate with extra Parmesan if desired
- Add optional red pepper flakes
- Serve immediately while hot
Troubleshooting
- Pasta clumping? Be sure to use plenty of water and stir immediately after adding pasta
- Dry sauce? Add more reserved pasta water, a tablespoon at a time
- Chicken not browning? Make sure pan is hot and don’t overcrowd
- Garlic burning? Add it only in the final minute of cooking
Variations & Substitutions
- Replace chicken with shrimp or salmon
- Use fettuccine or spaghetti if angel hair isn’t available
- Add vegetables like broccoli or mushrooms
- Make it creamy with 1/2 cup heavy cream added to the sauce
Storage & Reheating
- Store in airtight container in refrigerator up to 3 days
- To reheat: Add a splash of water or chicken broth
- Microwave in 30-second intervals, stirring between
- Best consumed within 2 days for optimal texture
Safety Notes & Tips
- Chicken must reach 165°F (74°C) internal temperature
- Don’t cross-contaminate: use separate cutting boards for chicken and vegetables
- Never reuse marinades that have touched raw chicken
- Wash hands thoroughly after handling raw chicken
- Don’t rinse raw chicken – it spreads bacteria
Pro Tips:
- Salt your pasta water generously – it should taste like sea water
- Don’t overcook angel hair pasta – it goes from perfect to mushy quickly
- Toss pasta in the sauce immediately after draining
- Keep some reserved pasta water – it’s liquid gold for adjusting sauce consistency
This recipe combines the ease of angel hair pasta with perfectly cooked chicken for a satisfying meal that’s sure to become a family favorite.
