Thin angel hair noodles are paired with a creamy, zesty white wine sauce, fresh basil, Parmesan and golden cubes of chicken breast in this lemon basil pasta.
Cook the pasta al dente, according to package instructions.
1 pound angel hair pasta
Drain the pasta and toss it with 1 tablespoon of olive oil so that it doesn’t stick together. Reserve.
Heat a frying pan over medium-high heat with 1 tablespoon of olive oil. Add the chicken, season with salt and pepper, and fry until golden and cooked through. Remove the chicken from the pan and reserve.
1 ½ pounds chicken breast
Heat the same pan to medium heat and melt the butter in it. Add the garlic and cook for 1 minute.
1 tablespoon butter, 3 garlic cloves
Reduce heat to medium-low. Add the lemon juice, white wine, cream and basil. Season with salt and pepper. Stir until heated through.
½ cup lemon juice, ½ cup white wine, 1 cup heavy cream, ½ cup basil leaves
Toss the pasta with the sauce.
Serve the pasta topped with the chicken, freshly grated Parmesan and fresh basil leaves.
Notes
If need be, you can use capellini noodles as a substitution for the angel hair. They are only slightly thicker than angel hair noodles.