RECIPE: Creamy Angel Chicken Pasta
The Sunday Supper That Feels Like a Hug
Sunday dinner calls for something a little comforting, but that does not mean we need a sink full of dishes or an afternoon-long project. This Creamy Angel Chicken Pasta brings tender golden chicken, delicate pasta and a silky herb sauce together in about 40 minutes—and it looks every bit as lovely as it tastes.
It is easy to understand the appeal of this style of Sunday supper. It has familiar flavors, pantry-friendly ingredients and just enough richness to make an ordinary evening feel special. My version uses mushrooms, Parmesan, lemon and Italian herbs for a fresh, balanced sauce without relying on condensed soup or a seasoning packet.
Grocery List
Meat: Four small boneless, skinless chicken breasts or two large breasts cut horizontally
Produce: Eight ounces mushrooms, three garlic cloves, one lemon and fresh parsley
Dairy: Butter, cream cheese and Parmesan cheese
Pantry: Angel hair pasta, olive oil, low-sodium chicken broth, Italian seasoning, garlic powder, kosher salt, black pepper and optional red pepper flakes
Simple Preparation Notes
Choose chicken pieces of similar thickness so they finish at the same time. Have the sauce ingredients measured before the chicken goes into the skillet because the recipe moves quickly after that. Angel hair needs only a few minutes to cook, so start checking it early and reserve a little pasta water before draining.
Creamy Angel Chicken Pasta
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Serves: 4–6
Ingredients
- 4 small boneless, skinless chicken breasts, about 6 ounces each
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1½ tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 8 ounces cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1½ cups low-sodium chicken broth
- 4 ounces cream cheese, softened and cubed
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 12 ounces angel hair pasta
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the chicken dry. Season both sides with ¾ teaspoon salt, the black pepper and garlic powder.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for 4 to 6 minutes per side, until golden and the thickest part reaches 165°F. Transfer to a plate and loosely cover.
- Reduce the heat to medium. Add the remaining butter and mushrooms; cook for 5 minutes, until browned. Add the garlic and cook for 30 seconds.
- Pour in the broth, scraping up the flavorful browned bits. Reduce the heat to medium-low. Whisk in the cream cheese, Parmesan, Italian seasoning, red pepper flakes and remaining ¼ teaspoon salt until smooth. Simmer gently for 3 to 4 minutes; do not boil.
- Meanwhile, cook the angel hair in well-salted water according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Stir the lemon zest and juice into the sauce. Add splashes of pasta water until the sauce is silky enough to coat the pasta.
- Return the chicken and any juices to the skillet and warm for 2 minutes. Serve over angel hair and finish with parsley and Parmesan.
Refrigerate leftovers within two hours in shallow, covered containers for up to 3 days. Reheat gently until the chicken reaches 165°F, adding a splash of broth if the sauce has thickened.
Debe’s Kitchen Tip ❤️
Creamy sauces prefer gentle heat. Once the cream cheese and Parmesan go into the skillet, keep the sauce below a boil and whisk patiently. A splash of starchy pasta water at the end brings everything together and gives you that glossy restaurant-style finish.
Shared with Love ❤️
A warm Sunday supper does not have to be complicated—it just has to make everyone glad they came to the table. Another BananaTude recipe!
From My Charlotte Kitchen to Yours,
Debe ❤️
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