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Roast Chicken on Angel Hair Pasta

Roast Chicken on Angel Hair Pasta

Roast your chicken on top of angel hair pasta for a 2-in-1 meal! The pan drippings make an amazing sauce for the pasta.

Photography Credit:Sheryl Julian

If you’ve ever watched a rotisserie chicken turning slowly on a spit—my local supermarket has several going at once— then you’ve seen the tray underneath the birds to catch the drippings. Those drippings are gold!

Now, imagine those chickens roasting over a baking dish filled with pasta: All those juices from the bird would drip into the pasta and give it an unbelievably delicious roasty flavor.

This idea of roasting meat on top of other ingredients is actually an ancient technique from when individual families didn’t have their own ovens, and cooks brought pans of meat or poultry and whatever went with it to the local baker to roast in the baker’s big oven. This approach inspired this recipe.

I have roasted chicken over every imaginable vegetable, fruit, and starch, but I particularly love angel hair because the pasta is so absorbent and acts like a sponge for the cooking juices.

Cook the thin strands in boiling water first, drain them, and arrange them in a baking dish. Add canned tomatoes for a little color and flavor, and then set chicken pieces on top.

While the chicken roasts, the juices from both the chicken and the tomatoes seep into the angel hair, forming a luscious savory nest that you can cut with the edge of a spoon or a knife. The pasta remains tender, but the strands at the edge of the dish become appealingly crispy.

I like to roast whole legs (thighs attached to drumsticks) and breasts that are large enough to make two servings. I prefer to use bone-in chicken because it’s juicier and more flavorful — perfect for basting the pasta while it cooks.

You could also roast a whole chicken, but be sure to spatchcock it first so that it roasts quickly and finishes at the same time as the pasta.

To serve, cut the large pieces of chicken into smaller individual servings. Use a large spoon to scoop some pasta onto the plates, then top with chicken. A green salad on the side is all you need to make it a complete meal.

More One-Pan Chicken Recipes!

  • Crispy Curried Chicken Thighs with Wilted Greens
  • Skillet Chicken Puttanesca
  • Basque-Style Chicken with Peppers and Olives
  • Skillet Chicken with Bok Choy

Roast Chicken on Angel Hair Pasta Recipe

At my grocery store, I can buy nests of fresh angel hair pasta, which I love for this dish. If you find something similar at your grocery store, give it a try! The cooking times will be the same.

Another name for angel hair pasta is capellini; either is fine in this recipe.

Look for chicken legs (thigh and drumstick attached) at the meat counter at your grocery store. If you can't find them, then buy two bone-in, skin-on thighs and two drumsticks, or buy a whole chicken and spatchcock it before roasting.

Ingredients

  • 1 pound angel hair pasta
  • 6 tablespoons olive oil, divided
  • 1 (15-ounce) can diced tomatoes with their juices
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons chopped fresh oregano, divided
  • 2 whole chicken legs (thighs and drumsticks attached), on the bone (1 1/2 pounds total)
  • 2 large chicken breast halves, on the bone (1 1/2 pounds total)
  • 1 sprig fresh oregano, leaves removed, for garnish

Method

1 Cook the angel hair: Bring a pot of salted water to a rapid boil over high heat and cook the angel hair until al dente, about 4 minutes. Drain the pasta.

2 Transfer the pasta to the baking dish: Use 1 tablespoon of olive oil to coat the bottom and sides of a 9-by-13-inch baking dish. Using tongs, transfer the pasta to the baking dish.

If you like, twirl the pasta into several small "nests" within the dish. Drizzle 1 tablespoon of olive oil evenly over top of the pasta and set the dish aside.

3 Heat the oven to 400°F.

4 Cook the tomatoes: Warm 2 tablespoons of the olive oil in a skillet over medium high heat. Add the tomatoes and their juices, 1/2 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and 1 tablespoon of the oregano.

Cook, stirring occasionally, for 3 minutes. Spoon the tomato mixture evenly over the nests; they will not be covered completely.

5 Add the chicken: Rub the chicken skin with the remaining 2 tablespoons of olive oil. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Set the chicken on the nests, skin side up. Sprinkle with the remaining tablespoon of oregano.

6 Roast the chicken: Transfer the dish to the oven and roast the chicken for 45 to 60 minutes, or until a meat thermometer inserted into the thickest part of a breasts and thighs registers 165°F. Remove from the oven and rest for 10 minutes.

7 Cut and serve the chicken: Cut the legs in half to make 2 thighs and 2 drumsticks (you can do this right in the dish). Cut the breasts in half horizontally. Break up the angel hair with a metal spoon or knife. Serve the chicken pieces with some of the pasta from underneath.

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Angel Chicken Pasta

INGREDIENTS:
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta

DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9×13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.


Chicken Scampi with Angel Hair Pasta Recipe

Ingredients

  • 1/2 pound angel hair pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 pound boneless, skinless chicken cutlets
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 cloves garlic, minced
  • 1/8 teaspoon (a pinch) crushed red pepper flakes
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • Zest and juice of 1 lemon, plus more lemon wedges for serving (about 1 tablespoon of zest and 3 tablespoons of juice)
  • 1/4 cup chopped parsley

Method

1 Make the pasta: Cook the pasta in a large pot of salted boiling water, according to package instructions or until al dente. Scoop out about a cup of the pasta cooking water and set it aside. Drain the pasta.

2 Cook the chicken: Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Pat the chicken dry and season both sides with the salt and a few grinds of fresh black pepper. Add the chicken to the skillet and cook about 2 minutes per side, until golden brown and cooked through.

Transfer the chicken to a cutting board to rest, leaving the fat in the pan.

3 Make the sauce: Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the wine and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer until reduced by about half, 3 to 5 minutes.

4 Finish the pasta: Add the cooked pasta, lemon zest, parsley, and 1/2 cup of the reserved pasta water to the skillet and toss to combine. If it seems too dry or like the sauce isn't coating the pasta, stir in some more of the reserved pasta cooking water.

Cut the chicken into slices and toss with the pasta. Serve with extra lemon wedges for squeezing over the scampi.

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Aaron or “Hutch” is the blogger behind The Hungry Hutch, which features a delicious variety of savory and sweet recipes. He grew up in the Midwest, but has called New York City home for nearly a decade.


Recipe Summary

  • 6 skinless, boneless chicken breast halves
  • ¼ cup butter
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • ½ cup white wine
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 4 ounces cream cheese with chives
  • 1 pound angel hair pasta

Preheat oven to 325 degrees F (165 degrees C).

In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.

Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.


Chicken with Angel Hair Pasta

  • 3 boneless, skinless chicken breasts
  • McCormick's Rotisserie Seasoning mix
  • Boar's Head Jack Cheese (w/jalapenos)
  • 1 jar of your favorite marinara sauce (I use "The Mayor's Own Marinara Sauce")
  • 1 pkg. angel hair pasta

Instructions

Preheat the oven to 375?. Separate chicken breasts into 6 individual pieces. Sprinkle both sides with rotisserie seasoning. Place on baking sheet (I prefer a baking stone). Bake for about 25 min or until done. Just before removing the chicken from the oven, place 1 1/2 slices of the jack cheese on the chicken, leave in the oven until cheese is melted. While the chicken is baking, heat the marinara sauce on low. I like to use a marinara sauce because of its light taste and texture. A chunky sauce or a heavily flavored one will take away from the taste of the chicken. Prepare the angel hair according to package directions. Serve the chicken with the angel hair pasta on the side and smother both with marinara sauce. Makes approx 6 servings. Enjoy!


Recipe for roast chicken on angel hair with sauteed cherry tomatoes

Food styling by Sheryl Julian and Valerie Ryan photo by Lane Turner/Globe Staff

There is nothing quite like crisp chicken skin and moist flesh sitting on a bed of angel hair that is soaked with the bird's juices. Cook the thin strands of pasta fully before transferring them to a baking dish. Split a chicken as we do here (or buy it already split), and set the halves on the pasta to roast. Bring the baking dish to the table and use shears to cut up the chicken.

Olive oil (for sprinkling)
Salt and pepper, to taste
1 pound angel hair or capellini pasta
4 tablespoons olive oil
1 pint cherry tomatoes, halved
1 whole chicken (3½ pounds)
4 tablespoons chopped fresh oregano

1. Set the oven at 400 degrees. Oil a 9-by-13-inch baking dish.

2. In a large pot of boiling salted water, cook the angel hair or capellini, stirring occasionally, for 2 to 3 minutes or until the pasta is tender but still has some bite. (If the pasta is in nests, pull them apart with tongs.) Drain into a colander but do not rinse. Return to the pan.

3. In a large skillet over medium-high heat, heat 2 tablespoons olive oil until hot. Add the cherry tomatoes, salt, and pepper. Cook, stirring constantly, for 5 minutes or until the tomatoes collapse. Stir the cherry tomatoes into the pasta and toss well. Transfer to the baking dish.

4. Remove the giblets from the chicken. Set it breast side down on a cutting board. With kitchen shears, remove the backbone. Open the chicken like a paperback so the breastbone pops up. Pull out the breastbone. Cut the chicken in half between the breasts. Set the chicken skin side up on the pasta. Rub with the remaining 2 tablespoons olive oil and sprinkle with salt and pepper.

5. Roast the chicken for 40 minutes or until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees. Let the chicken rest for 10 minutes (the temperature will rise 5 degrees).

6. Use the shears to carve the chicken into 2 wings with a little breast meat attached to each, 2 breast pieces, 2 thighs, and 2 legs. Cut the pasta into big squares (kitchen shears work well) and serve with the chicken. Sprinkle with oregano. Sheryl Julian


Preparation

In a large skillet over medium-high heat, heat oil. Mix garlic salt, granulated garlic, minced garlic, salt and pepper in a medium bowl then use the mixture to coat chicken.

Cook chicken until golden brown and cooked through about 5-6 minutes. Set aside and wipe skillet clean.

Return skillet to burner over medium-high heat. Add bacon and fry until crispy, about 5-6 minutes. Drain bacon pieces on a paper towel-lined plate. Reserve about three tablespoons of bacon fat in skillet.

Add onion and thyme and sauté for 3 minutes (cook until translucent, not caramelized).

Pour in chicken stock to deglaze pan, add cream, bring to a boil and reduce by half (about 3 minutes). Stir in Caesar dressing and bring mixture to a slight simmer.

Cook pasta according to package instructions (slightly undercook because it will continue to cook in the sauce). Strain the pasta while reserving 1 cup of the pasta water.

Turn off sauce, add lemon juice, 2/3 parsley, cooked chicken and 2/3 cooked bacon, stir to combine.

Add pasta to mixture and stir to combine.

Add Parmesan, manchego cheese and pasta water on top of your pasta, don't mix. Cover with a lid and let sit for 2 minutes, then stir again to combine all cheese.


Chicken Bruschetta Pasta

This recipe combines garlicky chicken breast with a vibrant bruschetta sauce made with diced tomatoes, onions, and garlic. While the chicken bakes in the oven, the bruschetta ingredients get cooked quickly in a hot pan to meld the flavors and make the tomatoes nice and juicy. Served over pasta with a drizzle of tangy balsamic vinegar, this makes a lovely dinner — especially in summertime when gardens are overflowing with fresh tomatoes and bunches of basil.


Recipe for roast chicken on angel hair with sauteed cherry tomatoes

Food styling by Sheryl Julian and Valerie Ryan Lane Turner/Globe Staff/Boston Globe

Cook the thin strands of pasta fully before transferring them to a baking dish. Then split a chicken (or buy it already split), set the halves on the pasta, and roast them together. The chicken juices baste the angel hair and the whole dish tastes exceptionally good.

Olive oil (for sprinkling)
Salt and pepper, to taste
1pound angel hair or capellini
pasta
4tablespoons olive oil
1pint cherry tomatoes, halved
1whole chicken (3½ pounds)
4tablespoons chopped fresh
oregano

1. Set the oven at 400 degrees. Oil a 9-by-13-inch baking dish.

2. In a large pot of boiling salted water, cook the angel hair or capellini, stirring occasionally, for 2 to 3 minutes or until the pasta is tender but still has some bite. (If the pasta is in nests, pull them apart with tongs.) Drain into a colander but do not rinse. Return to the pan.

3. In a large skillet over medium-high heat, heat 2 tablespoons olive oil until hot. Add the cherry tomatoes, salt, and pepper. Cook, stirring constantly, for 5 minutes or until the tomatoes collapse. Stir the cherry tomatoes into the pasta and toss well. Transfer to the baking dish.

4. Remove the giblets from the chicken. Set it breast side down on a cutting board. With kitchen shears, remove the backbone. Open the chicken like a paperback so the breastbone pops up. Pull out the breastbone. Cut the chicken in half between the breasts. Set the chicken skin side up on the pasta. Rub with remaining 2 tablespoons olive oil and sprinkle with salt and pepper.

5. Roast the chicken for 40 minutes or until a meat thermometer inserted into the thickest part of the thigh registers 170 degrees. Let the chicken rest for 10 minutes.

6. Use the shears to carve the chicken into 2 wings with a little breast meat attached to them, 2 breast pieces, 2 thighs, and 2 legs. Cut the pasta into big squares (kitchen shears work well here) and serve with the chicken. Sprinkle with oregano.


J. Schram Rosé

J. Schram Rosé is the epitome of grace, style and elegance in a glass. A delicate rosé, due to being primarily Chardonnay, which lends itself to be served as an apéritif, with a first course or a light main course.

Courses might include consommés, cedar planked lobster, scallop ceviche, grilled swordfish, fresh crab, grilled poultry or roasted pork loin.


Angel Hair Pasta Recipes With Chicken

We hope you try our chicken parmesan with angel hair pasta and enjoy it as much as we do. 12 pound boneless skinless chicken cutlets.

Weight Watchers Angel Hair Pasta And Chicken Bake

1 pound boneless skinless chicken breasts cut into 1 inch pieces.

Angel hair pasta recipes with chicken. 1 12 cups fresh broccoli florets. 2 medium carrots sliced diagonally. Ingredients 12 pound angel hair pasta.

12 cup dry white. 12 cup grated. Crushed red pepper salt angel hair pasta skinless boneless chicken breast halves and 6 more chicken with zucchini and pesto over angel hair pasta just a pinch olive oil grated parmesan cheese italian seasoning salt pesto sauce and 7 more.

While pasta is cooking heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Place approximately 1 cup of cooked pasta on a plate then pour approximately 1 cup of sauce over them. The best chicken and angel hair pasta casserole recipes on yummly italian chicken casserole smothered chicken casserole smothered chicken casserole sign up log in my feed articles plan shop new browse christmas yummly pro.

14 teaspoon ground black pepper. 2 tablespoons olive oil divided. 4 cloves garlic minced.

Add pasta and cook for 2 to 4 minutes or until al dente. 2 to 3 teaspoons minced garlic. 18 teaspoon a pinch crushed red pepper flakes.

Ingredients 8 ounces uncooked angel hair pasta. 1 13 cups chicken broth. 2 tablespoons unsalted butter.

Drain and set aside. Stir fry carrots for about 4 minutes then add broccoli and garlic and stir fry for another 2 minutes. 2 tablespoons olive oil.

Finally stir in broth. Next add a breaded cheesy chicken breast sprinkle with fresh parsley and serve.

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