Let’s Get Cooking!
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 8 ounces angel hair pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach
- Salt and pepper to taste
Instructions:
Step 1: Chicken Prep
Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook chicken 6-8 minutes per side, until browned and cooked through. Set aside to rest.
Step 2: Pasta Time
Cook angel hair pasta according to package directions. Drain and set aside.
Step 3: Creamy Sauce
In the same skillet, sauté minced garlic until fragrant. Add chicken broth, simmer for a couple of minutes. Stir in heavy cream and Parmesan cheese until smooth and creamy.
Step 4: Combine & Enjoy!
Slice chicken and add to the skillet with the sauce. Add sun-dried tomatoes and spinach, letting them wilt. Add pasta and toss to coat. Remove from heat, let sit a few minutes. Serve warm, garnished with extra Parmesan cheese.
Variations
Keto-Friendly Option
For a keto version, use zucchini or shirataki noodles instead of pasta, coconut cream instead of heavy cream, and omit the sun-dried tomatoes.
Frequently Asked Questions
Q: Can I make this ahead?
A: Cook chicken and pasta ahead; refrigerate until ready to combine with the sauce.
Q: Can I use different pasta?
A: Yes! Adjust cooking time as needed.
Q: Can I freeze leftovers?
A: Best enjoyed fresh, but leftovers can be refrigerated for up to 3 days. Reheat gently, adding a splash of broth or cream.
Enjoy!
This Creamy Angel Chicken Pasta is a family favorite for a reason! I hope you love it as much as I do.
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