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+ servings
Chicken with Angel Hair pasta is served inside a skillet. There are carrots and broccoli and peas in with the tangled noodles.

Angel Hair Pasta with Chicken

Rebecca Eisenberg
Fresh or frozen veggies get the job done in this delicate, slurpable angel hair pasta with chicken dish that's perfect for the beginner home cook. It makes great leftovers, too.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 5 people


  • 2 boneless, skinless chicken breasts (cut into 1" cubes)
  • 2 tablespoons olive oil (divided)
  • 12 oz angel hair pasta
  • 1 broccoli crown (cut into small florets)
  • 1 large carrot (thinly sliced)
  • ½ cup frozen peas
  • 2 cloves garlic (minced)
  • 1⅓ cup chicken stock
  • ¼ cup parmesan cheese (freshly grated)
  • 2 teaspoon dried basil
  • salt and pepper (to taste)


  • Bring a pot of generously salted water to boil.
  • Season the cubed chicken breast with salt and pepper and toss it with your fingers to coat.
  • Meanwhile, heat 1 tablespoon oil in large skillet over medium heat. When the oil is shiny and ripples easily in the pan, add the chicken pieces in a single layer. They might stick slightly, that's okay. They'll release when they're ready to turn.
  • Cook, stirring and turning chicken pieces until just cooked through, about 6-7 minutes. When chicken is done cooking, transfer from the skillet to a paper towel on a plate and set aside.
  • Add remaining 1 tablespoon oil to the same pan over medium low Add carrots and cook until slightly softened, about 2-3 minutes. Then add the rest of the vegetables, basil, and garlic. Stir to combine.
  • Drop angel hair pasta into the boiling water, and set a timer according to al dente package directions (usually about 4 minutes).
  • While pasta is cooking, add chicken broth to vegetables. Stir to scrape the brown bits off the bottom of the pan, then reduce to a simmer and add the parmesan cheese. Stir until melted, then add the chicken back to the skillet.
  • When pasta is done, use a pasta fork or kitchen tongs to transfer it directly from the boiling water to the skillet. Use tongs to twist and twirl the pasta to evenly distribute the veggies and so that the sauce coats the noodles. Adjust seasoning to taste.
  • Serve topped with additional parmesan cheese.


  • Instead of fresh veggies, 1½ cups of frozen mixed veggies will work.
  • For picky eaters: Instead of adding the pasta to the skillet with the veggies, add ¼ cup pasta water to the veggies while they simmer, drain the noodles when they’re done, and serve the chicken and veggies overtop the plain noodles.
  • Store leftovers in an airtight container for up to 1 week. Reheat in microwave.


Tried this recipe?Leave a comment and let me how it was!