Ingredients
3/4 lb. angel hair
extra-virgin olive oil
1 lb. boneless skinless chicken breast
1/2 tsp. dried oregano
kosher salt
Freshly ground black pepper
1/4 c. white wine
4 tbsp. butter
2 c. chopped cherry tomatoes
4 green onions, thinly sliced
3 cloves garlic, minced
1 tbsp. Cajun seasoning
1/2 tsp. paprika
2/3 c. heavy cream
1/2 c. grated Parmesan, plus more for garnish
2 tbsp. lemon juice
Preparation
Step 1In a large pot of boiling sated water, cook angel hair according to package instructions. Drain and toss with olive oil to prevent noodles from sticking. Step 2In a large skillet over medium-high heat, heat about 1 tablespoon olive oil. Season chicken all over with oregano, salt and pepper then add to skillet. Cook until golden on both sides and no longer pink in the middle, about 8 minutes per side. Remove chicken from skillet and let rest for 10 minutes before slicing into small pieces. Step 3Deglaze the skillet with white wine and cook until reduced by about half. Stir in butter and let melt, then add tomatoes, most green onions (save some for garnish), garlic, Cajun seasoning, and paprika. Cook, stirring often, until the tomatoes start to burst, about 2 minutes. Step 4Stir in heavy cream, Parmesan, and lemon juice and simmer until sauce is slightly thickened, about 5 minutes. Check for seasoning and season to taste with salt and pepper. Step 5Turn off heat and add chicken and cooked pasta. Toss until evenly combined. Garnish with more green onion and Parmesan.
