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Sauteed Chicken with Garlicky Pasta


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  • 2 tsp chopped fresh thyme
  • 3/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 4 boneless, skinless chicken breast halves (1 lb total)
  • 1/4 cup olive oil
  • 1 pound angel hair pasta
  • 1/2 pound mushrooms, thinly sliced
  • 1 large red onion, sliced
  • 3 large garlic cloves, minced
  • 1 can (14.5oz) chicken broth
  • 1 tbsp flour
  • 1 tsp dijon mustard
  • 6 plum tomatoes, thinly sliced
  • 1/4 cup chopped, fresh flat leaf parsley


Cooking time 20mins


Step 1

1. Combine 1 tsp thyme, 1/4 tsp salt & 1/8 pepper in a cup. Sprinkle over both sides of each chicken breast. Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken to skillet and cook until golden and cooked through, turning once, about 7 minutes. Transfer to a platter and cover.

2. Cook pasta according to package directions. Meanwhile, heat 1 tbsp oil same skillet over medium-high heat. Stir in mushrooms and onion and cook, stirring occasionally until onion is translucent, about 7 minutes. Stir in garlic and cook 1 more minute. Transfer to a large bowl. Whisk together broth, flour, and mustard, then add to skillet and bring to a simmer, about 1 minute. Stir in tomatoes, parsley, and remaining thyme and cook 1 minute more.

3. Transfer drained pasta to a large serving bowl and toss with remaining oil, salt, and pepper, then stir in mushroom mixture and hot broth mixture. Serve with chicken.

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