Chicken Angel Hair Pasta
Light, comforting, and ready in under 40 minutes, this Chicken Angel Hair Pasta is the kind of weeknight dinner that feels like a treat but comes together with minimal fuss. Thin angel hair pasta soaks up a silky tomato-cream sauce, tender seasoned chicken adds protein, and a shower of Parmesan and parsley brings it all together. The ingredient list and step-by-step directions below will guide you to a bright, creamy pasta that’s perfect for busy evenings or a cozy weekend supper.
Why you’ll love this recipe
- Ready quickly: angel hair cooks in just a few minutes, so dinner is fast.
- Balanced flavors: a touch of paprika and garlic powder seasons the chicken, while garlic, onion, and tomatoes build a fresh sauce.
- Rich but not heavy: a splash of heavy cream (or Half & Half) and Parmesan create a velvety finish.
- Simple ingredients: pantry-friendly staples make this approachable and adaptable.
Ingredients
- 8 oz. angel hair pasta
- 1 lb. chicken breast, or boneless skinless chicken thighs
- 1 tsp. paprika
- 1 tsp. garlic powder
- ½ tsp. sea salt
- 1 tbsp. olive oil
- 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
Notes on ingredients
Use the chicken cut you prefer: boneless skinless chicken thighs stay juicier if you like dark meat; chicken breast works well if you prefer a leaner option. If you choose canned diced tomatoes, drain lightly or use them as-is for a looser sauce. Parmesan melts into the cream for richness—use freshly grated for the best texture and flavor.
Prep checklist
- Bring a large pot of salted water to a boil for the angel hair pasta.
- Pat the chicken dry and cut into bite-sized pieces or thin slices for quick cooking.
- Measure spices and dice the onion, mince the garlic, and chop the parsley.
- Have the tomatoes and cream ready to add so the sauce comes together smoothly.
Step-by-step directions
- Bring a large pot of salted water to a boil and cook 8 oz. angel hair pasta according to package instructions until al dente, usually 2–4 minutes. Reserve about ½ cup of the pasta cooking water, then drain the pasta and set it aside.
- While the water heats, prepare the chicken. Pat 1 lb. chicken breast or boneless skinless chicken thighs dry, then cut into bite-sized pieces or thin strips for quick, even cooking.
- Season the cut chicken evenly with 1 tsp. paprika, 1 tsp. garlic powder, and ½ tsp. sea salt. Toss so every piece is coated.
- Heat 1 tbsp. olive oil in a large skillet over medium-high heat. When the oil shimmers, add the seasoned chicken in a single layer and cook without moving for about 2 minutes to develop a light sear. Stir and continue cooking until the chicken is cooked through and no longer pink in the center, about 3–4 more minutes depending on thickness. Transfer the cooked chicken to a plate and set aside.
- Return the skillet to medium heat and add the second 1 tbsp. olive oil plus 1 tbsp. butter. Once the butter melts, add ½ medium onion finely diced and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
- Add ¼ tsp. red pepper flakes if using and 4 medium garlic cloves minced. Cook, stirring, for about 30 seconds to 1 minute until fragrant but not browned.
- Pour in 8 oz. tomatoes, diced (or canned diced tomatoes). Stir to combine and let the mixture simmer for 2–3 minutes to warm and meld the flavors.
- Reduce the heat to low and stir in ½ cup heavy cream or Half & Half. Allow the sauce to come together and warm through for 1–2 minutes without boiling.
- Stir in 1 cup grated Parmesan until it melts into the sauce and creates a smooth, creamy texture. If the sauce seems too thick, add up to the reserved pasta cooking water, a tablespoon at a time, until you reach your desired consistency.
- Add the cooked chicken back into the skillet and stir to coat in the sauce. Taste and adjust seasoning with additional sea salt or a pinch of pepper if needed.
- Add the drained angel hair pasta directly to the skillet and toss gently to combine, making sure the pasta is well coated in the sauce. If the sauce needs thinning, add a splash more of the reserved pasta water.
- Remove the skillet from heat and sprinkle ¼ cup chopped parsley over the pasta. Toss once more and serve immediately with extra grated Parmesan on the side.
Serving suggestions
Serve this Chicken Angel Hair Pasta with a crisp green salad or steamed vegetables to round out the meal. A lemon wedge brightens the flavors nicely—squeeze a little over the plated pasta for a fresh lift. Leftovers reheat well in a skillet over low heat, with a splash of cream or water to loosen the sauce.
Make-ahead and storage
You can prepare the chicken and sauce up to two days ahead and store them separately from the pasta in airtight containers in the refrigerator. Reheat gently on the stove, add the freshly cooked pasta, and toss to combine. Store leftovers in the fridge for up to 3 days.
Frequently asked questions
Can I use a different pasta? Yes. While angel hair is ideal for its quick cook time and delicate texture, linguine or thin spaghetti can be used if you prefer a firmer bite.
Can I make this dairy-free? To make a dairy-free version, substitute the butter with a neutral oil, use a dairy-free cream alternative in place of heavy cream, and swap the Parmesan for a non-dairy grated alternative.
How do I add more vegetables? Stir in baby spinach, halved cherry tomatoes, or sautéed mushrooms when you add the cream so they cook briefly in the sauce.
Final notes
This Chicken Angel Hair Pasta is a quick, satisfying recipe that balances a delicate pasta texture with a creamy, tomato-kissed sauce and savory seasoned chicken. The step-by-step directions keep things simple while ensuring each component is cooked properly and integrated into a cohesive dish. Enjoy it any night you want a comforting, flavorful meal without a lot of fuss.
Chicken Angel Hair Pasta
Ingredients
Equipment
Method
- Cut the chicken into bite-sized pieces and toss with paprika, garlic powder, and sea salt until evenly coated.
- Bring a large pot of water to a rolling boil and generously season with salt.
- Heat 1 tablespoon olive oil in a large skillet over high heat. Add the seasoned chicken and cook, stirring occasionally, until cooked through and lightly browned, about 4–5 minutes. Remove chicken and set aside.
- Reduce heat to medium and add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Add the diced onion, minced garlic, and red pepper flakes and cook until the onion is softened, about 3–4 minutes.
- Add the diced tomatoes to the skillet, season lightly with salt, and cook for about 5 minutes to combine flavors.
- While the tomatoes cook, add the angel hair pasta to the boiling water and cook according to package directions, usually 4–5 minutes, until al dente. Reserve about 1/2 cup pasta cooking water, then drain the pasta.
- Lower the skillet heat to low and stir in the heavy cream and grated Parmesan. Bring to a gentle simmer until the cheese melts and the sauce thickens slightly.
- Return the cooked chicken to the skillet and stir to combine, heating through. Taste and adjust salt if needed.
- Add the cooked angel hair and chopped parsley to the sauce and gently toss to coat, adding reserved pasta water a splash at a time if the sauce needs to be loosened. Serve immediately.
Notes
- Use fresh or canned diced tomatoes interchangeably.
- Reserve pasta water to adjust sauce consistency.
- Red pepper flakes are optional for heat.
- Angel hair cooks quickly—watch it to avoid overcooking.
