Angel Hair Pasta (with Chicken!)

Combine chicken broth, half and half, and seasonings and set aside

Measure out remaining ingredients

Place a measuring cup (1 cup or larger) in the colander that you'll use to drain your pasta, this will remind you to save some of the pasta water when that step arrives

Slice the chicken in half lengthwise to create 2 thinner slices

Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked

Pat each side dry and season with salt/pepper

Sprinkle each chicken slice with 1 tbsp. flour and rub it over the surface of each side

Heat olive oil in a large skillet over medium-high heat

Add the chicken and sear until a golden crust develops

Set aside and let rest for 10 minutes, then cut into bite-sized pieces

Turn the heat off, add the wine and then set the heat to medium

Use a silicone spatula to clean the bottom and sides of the skillet, bring to a gentle bubble and reduce by half

Start boiling water for the pasta

Add the butter and garlic to the skillet and cook

Add the flour and stir continuously until the flour turns a light brown, and the raw flour smell is cooked off

Add the chicken broth/half and half mixture in small splashes, stirring continuously

Reduce heat to low and stir in the cheese

Cover partially

Salt the boiling water and add the pasta

Cook until no more than al dente, using kitchen tongs to lift the pasta from the water now and then to ensure the noodles aren't sticking together

Drain once cooked and reserve at least 1 cup of pasta water

Add the pasta to the sauce and use kitchen tongs to gently toss to incorporate

Add the chicken and stir to combine

If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached

Garnish with parsley and serve