Creamy Garlic Parmesan Angel Hair with Chicken

• 8 oz angel hair pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 ½ cups chicken broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• Optional: Red pepper flakes for a kick

Steps

1. 1 Cook pasta according to package instructions; drain and set aside.
2. 2 Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat; cook chicken until golden brown and cooked through.
3. 3 Remove chicken and set aside. In the same skillet, melt butter over medium heat.
4. 4 Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
5. 5 Whisk in chicken broth and heavy cream; bring to a gentle simmer.
6. 6 Stir in Parmesan cheese until sauce is smooth and creamy.
7. 7 Add cooked pasta and chicken to the sauce; toss to combine.
8. 8 Season with additional salt and pepper to taste.
9. 9 Garnish with fresh parsley and serve immediately.

Equipment

• Large skillet
• Pasta pot
• Tongs

Variations

• Swap chicken for shrimp or grilled vegetables for a different spin.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute almond milk for heavy cream for a lighter version.

Pairings

• A glass of Pinot Grigio complements the dish nicely.
• Serve with a side of garlic bread.

Nutrition

Tips

• For a richer flavor, toast the garlic in butter until just golden.
• Ensure chicken is fully cooked to avoid any risk of foodborne illness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with extra broth or cream.

Serving Suggestions

• Pairs well with a crisp green salad.
• Add some crusty bread for a complete meal.

FAQ