One-Pan Creamy Italian Chicken with Angel Hair Pasta

You know those nights? The ones where you’re juggling engaging with your tiny human, a work call you thought was over, and the constant question of “What’s for dinner?” On those nights, a recipe that promises big flavor with minimal cleanup feels like a gift from the universe. This One-Pan Creamy Italian Chicken with Angel Hair Pasta is that gift. It’s the kind of dish that makes you feel like you’ve really got it together, even when you’re just barely holding on.

I first came across a version of this recipe when I was looking for a way to use some leftover chicken and a can of tomatoes. I’ve tweaked it over time to make it even more of a one-pan wonder. The key here is building layers of flavor, so even though it’s all in one pot, it tastes like you spent way more time on it than you did.

We start by crisping up some bacon or prosciutto. I like prosciutto, my husband likes bacon, but trust me on this one: that salty, smoky flavor it leaves behind in the pan is gold. We’ll use that same pan to sear our chicken pieces. We’re not cooking the chicken all the way through yet, just getting a beautiful golden-brown crust. That sear is everything—it locks in flavor and makes the chicken taste amazing.

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Next, we build the sauce right in that same pan. We’ll sauté some shallots and garlic, then add a mix of dried Italian spices. The smell alone is enough to make you feel like you’re in a cozy Italian kitchen. A splash of chardonnay wine deglazes the pan, lifting all those delicious browned bits and infusing the sauce with a lovely richness. Then, we add chopped tomatoes and chicken stock to create the perfect base for our chicken to finish cooking. This is a great time to pour yourself a little glass of that chardonnay, too. You deserve it!

Now for the best part—the pasta. We’re cooking the angel hair pasta right in the sauce. This means the pasta absorbs all that incredible flavor, and you don’t have to boil water in a separate pot. It’s a true game-changer. The whole thing cooks in just a few minutes. We’ll stir in fresh baby spinach until it wilts and then finish the whole thing off with a generous pour of heavy cream. The cream makes the sauce silky and indulgent, while a sprinkle of fresh basil and parmesan cheese adds a bright, fresh finish. Serve it up with the crispy bacon or prosciutto you set aside earlier. It’s a dinner that feels special but fits perfectly into a busy weeknight!

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One-Pan Creamy Italian Chicken with Angel Hair Pasta

Author: Jessica McCrary Courses: Main Course

Difficulty: Intermediate Prep Time 5 mins Cook Time 40 mins Total Time 45 mins

Servings: 8

Description

Tender chicken is seared and then simmered in a creamy, flavorful sauce made with tomatoes, wine, and a savory blend of Italian spices. Angel hair pasta and fresh spinach are cooked directly in the sauce, creating a rich, one-pan meal finished with crispy bacon and parmesan cheese.

Ingredients

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• ¹⁄₂ tsp black pepper
• ¹⁄₂ tsp basil
• ¹⁄₂ tsp oregano
• ¹⁄₂ tsp rosemary
• 1 tsp paprika
• 4 TBSP extra virgin olive oil, divided
• 3 oz thin bacon or prosciutto, cut in ½ inch by 1 inch slivers and crumpled
• 4 skinless chicken breasts, butterflied and quartered
• 2 tsp coarse kosher salt
• 1 shallot, diced
• 4 cloves garlic, minced
• ¹⁄₂ cup chardonnay wine
• 1 lb angel hair pasta
• 14 oz can chopped tomatoes in their juices, preferably San Marzano
• 1 & ¹⁄₂ cups chicken stock
• ¹⁄₂ cup water
• 3 cups fresh baby spinach, chopped
• 1 cup heavy cream
• 1 TBSP fresh basil, thinly sliced
• 1 cup parmesan cheese, grated

Instructions

1. In a small bowl, combine black pepper, basil, oregano, rosemary, and paprika. Set aside.
2. Place a large pan on the stove on medium-high heat. Add 2 TBSP olive oil. When shimmering, add crumpled bacon or prosciutto pieces and saute for 2-3 minutes or until cooked through, flipping frequently. Remove pieces from oil and place on a plate with a paper towel. Remove the pan from heat.
3. Sprinkle the chicken pieces lightly on both sides with coarse kosher salt.
4. Take the large pan you previously used, add 2 TBSP olive oil and return to the stove on medium-high heat.
5. When the oil is shimmering again, add the chicken sear on each side for 2 minutes until you get some golden sear on each side. Cook in batches so that the pan is not overcrowded. Remove the chicken pieces to a plate with paper towels. (They will not be cooked through yet.)
6. To the heated pan, add the shallot, garlic and seasonings you combined in step 1. Stir and warm for 30 seconds.
7. Add the chardonnay wine to the pan and scrape the bottom the pan with a wooden spatula to loosen the browned bits from the bottom. Bring the wine to a boil and then reduce heat to low. Simmer for 2-3 minutes to cook off the alcohol.

8. Add chopped tomatoes to the pan and stir to combine. Let set for 1 minute. 

9. Add chicken stock and stir to combine. Bring the mixture to a boil and then lower heat to medium.

10. Add the chicken pieces back to the pan and nestle below the water line.

11. Simmer on medium low for about 10 minutes or until the chicken is cooked through, then break up the chicken into smaller pieces.

12. Add angel hair pasta to the pan. Cook for 4-5 minutes or until the pasta is al dente.
13. Add fresh spinach. When spinach is wilted, add heavy cream and stir to combine.

14. Serve the chicken & pasta with fresh torn basil, parmesan cheese, and the crispy bacon or prosciutto.

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