The ethereal pasta of Angel Hair Chicken Pasta is a surprisingly solid platform for a lovely dinner. Topped with savory chicken, bright carrots, fresh broccoli, and an umami-packed and herbaceous chicken sauce, Angel Hair Chicken Pasta is (dare we say it?) a heavenly experience. Plus, it’s ready in only 20 minutes, which (when you’re in a rush) certainly feels like a little divine intervention!
Ingredients
- 8 ounces angel hair pasta
- 2 tablespoons olive oil
- 1 pound chicken breasts, boneless and skinless, cut into 1-inch pieces
- 2 medium carrots, sliced diagonally
- 1 1/2 cups fresh broccoli florets
- 3 teaspoons garlic, minced
- 1 1/3 cups chicken broth
- 1/2 cup parmesan cheese, grated, plus more, to taste, for topping
- 2 teaspoons dried basil
- 1/2 teaspoon salt
Directions
Step 1 –In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions. Drain the pasta.
Step 2 –In a large skillet over medium heat, heat 1 tablespoon of the oil.
Step 3 –Add the chicken to the hot oil and sauté until the meat reaches an internal temperature of 165 degrees F, about 4-5 minutes.
Step 4 –Transfer the chicken from the skillet and keep it warm.
Step 5 –In the same skillet over medium heat, heat the remaining oil.
Step 6 –Add the carrots and cook, while stirring occasionally, until crisp-tender, about 3 minutes.
Step 7 –Add the broccoli and the garlic and cook until the garlic is fragrant and the broccoli is crisp-tender, about 2 minutes.
Step 8 –Stir in the chicken broth, 1/2 cup of the parmesan cheese, the basil, and the salt and bring the mixture to a boil.
Step 9 –Reduce the heat to low.
Step 10 –Simmer, uncovered, until the vegetables are tender, about 4-6 minutes.
Step 11 –Toss the pasta with the chicken mixture.
Step 12 –Serve garnished with the extra parmesan cheese.
