Get ready to indulge in a world of creamy, dreamy pasta dishes featuring chicken thighs as the star of the show. In this article, we’ll take you on a culinary journey through 20 mouth-watering recipes that combine the tender juiciness of chicken thighs with the richness of creamy sauces and the comfort of al dente pasta.
From classic combinations like Creamy Garlic Parmesan Chicken Thigh Pasta to bold flavors like Spicy Cajun Chicken Thigh Alfredo Pasta, there’s something for every taste bud. Whether you’re in the mood for a comforting bowl of Buffalo Chicken Thigh Mac and Cheese or a light and refreshing Lemon Butter Chicken Thigh Pasta with Asparagus, we’ve got you covered.
In this article, we’ll share the secrets to making each dish a masterpiece, from cooking techniques to essential ingredient combinations. So grab your apron, preheat your stove, and get ready to indulge in a world of creamy chicken thigh pasta delights!
Creamy Garlic Parmesan Chicken Thigh Pasta
A rich and satisfying pasta dish featuring tender chicken thighs smothered in a creamy garlic parmesan sauce, served with al dente pasta.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 8 ounces pasta of your choice (e.g., penne, fusilli)
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated parmesan cheese
– 1 teaspoon dried parsley
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Cook pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add chicken thighs and cook until browned, about 5-6 minutes per side. Remove from heat and let cool slightly.
3. In the same skillet, add minced garlic and cook for 1 minute or until fragrant.
4. Pour in heavy cream and stir to combine with garlic. Bring mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
5. Stir in parmesan cheese until melted and combined. Season with salt, pepper, and parsley.
6. Add cooked chicken thighs back into the skillet and toss to coat with sauce.
7. Serve chicken and sauce over cooked pasta. Garnish with fresh parsley leaves if desired.
Cooking Time: 20-25 minutes
Spicy Cajun Chicken Thigh Alfredo Pasta
This recipe combines the bold flavors of Cajun chicken with the richness of Alfredo pasta, perfect for a spicy twist on a classic comfort food.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1/2 cup Cajun seasoning
– 1/4 cup hot sauce (such as Frank’s RedHot)
– 1 tablespoon olive oil
– 8 oz fettuccine pasta
– 2 cups Alfredo sauce
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together Cajun seasoning and hot sauce.
3. Season the chicken thighs with the spice mixture, then drizzle with olive oil and toss to coat.
4. Cook pasta according to package instructions. Drain and set aside.
5. In a large skillet, combine Alfredo sauce, heavy cream, and Parmesan cheese. Stir until smooth.
6. Add cooked chicken to the skillet and stir to coat with the sauce.
7. Combine cooked pasta and chicken mixture. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Sun-Dried Tomato and Spinach Chicken Thigh Pasta
A flavorful and satisfying pasta dish that combines the tender juiciness of chicken thighs with the vibrant colors and tastes of sun-dried tomatoes, wilted spinach, and rich cream. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 8 oz pasta (such as pappardelle or fettuccine)
– 1 cup sun-dried tomatoes, chopped
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente.
2. In a large skillet, sauté chicken thighs with garlic until cooked through.
3. Add sun-dried tomatoes, spinach, and heavy cream to the skillet. Stir until spinach is wilted.
4. Combine cooked pasta, chicken mixture, and Parmesan cheese (if using). Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Lemon Butter Chicken Thigh Pasta with Asparagus
Brighten up your weeknight dinner routine with this zesty and savory recipe that combines the comfort of pasta with the freshness of lemon butter chicken and asparagus.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 8 oz pasta (linguine or fettuccine work well)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 cup asparagus spears, trimmed
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
3. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
4. Add chicken thighs and cook for 5-6 minutes or until browned on both sides. Remove from heat and set aside.
5. In the same skillet, add lemon juice and asparagus. Cook for 3-4 minutes or until asparagus is tender. Season with salt and pepper to taste.
6. Add cooked pasta to the skillet, tossing to combine with asparagus and sauce. If needed, add reserved pasta water to achieve desired consistency.
7. Serve chicken thighs on top of pasta and sprinkle with Parmesan cheese (if using).
Cooking Time: 25-30 minutes
Pesto Chicken Thigh Pasta with Cherry Tomatoes
A flavorful and vibrant pasta dish that combines the richness of pesto with the tenderness of chicken thighs, all wrapped up with juicy cherry tomatoes.
Ingredients:
– 8-10 bone-in, skin-on chicken thighs
– 12 oz (340g) pasta of your choice (e.g., pappardelle or linguine)
– 1 cup (250ml) cherry tomatoes, halved
– 2 tbsp (30g) pesto sauce
– 1/4 cup (60ml) olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions; drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add chicken thighs and cook until browned, about 5-6 minutes per side. Transfer to a baking dish and bake for 15-20 minutes or until cooked through.
4. Meanwhile, toss cherry tomatoes with salt, pepper, and a pinch of sugar in a separate skillet. Cook over medium heat, stirring occasionally, until they release their juices and start to caramelize, about 8-10 minutes.
5. In a large serving bowl, combine cooked pasta, pesto sauce, and chicken thighs. Toss everything together, ensuring the pasta is well coated with the creamy pesto sauce.
6. Serve hot, topped with caramelized cherry tomatoes and garnished with fresh basil leaves if desired.
Cooking Time: 30-40 minutes
One-Pot Chicken Thigh Mushroom Stroganoff Pasta
A rich and satisfying pasta dish that combines the flavors of chicken, mushrooms, and creamy sauce, all cooked in one pot.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 8 oz pasta (such as penne or fusilli)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 tsp paprika
– Salt and pepper, to taste
– 1/2 cup heavy cream
– 1/4 cup chicken broth
– 1 tbsp Dijon mustard
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large pot or Dutch oven, sauté mushrooms and garlic until softened, about 3 minutes.
3. Add chicken thighs, flour, paprika, salt, and pepper. Cook for an additional 2-3 minutes.
4. Pour in heavy cream, chicken broth, and Dijon mustard. Stir to combine.
5. Add cooked pasta to the pot and stir to coat with sauce.
6. Simmer for 5-7 minutes or until the sauce has thickened slightly.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Bacon and Pea Chicken Thigh Carbonara Pasta
A rich and creamy pasta dish packed with flavor from tender chicken thighs, crispy bacon, and sweet peas.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 6 slices of bacon, diced
– 2 cups of fresh or frozen peas
– 12 oz spaghetti
– 3 large eggs
– 1 cup grated Parmesan cheese
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook diced bacon over medium heat until crispy. Remove from heat and set aside.
3. Add chicken thighs to the same skillet and cook until browned on both sides, about 5-6 minutes per side. Remove from heat and shred into bite-sized pieces.
4. In a large bowl, whisk together eggs and Parmesan cheese.
5. Add cooked spaghetti, shredded chicken, and crispy bacon to the bowl. Toss everything together until well combined.
6. Stir in fresh or frozen peas for added sweetness and color.
7. Season with salt and black pepper to taste.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Buffalo Chicken Thigh Mac and Cheese
Get ready for a spicy twist on a classic comfort food! This recipe combines the richness of macaroni and cheese with the bold flavors of buffalo chicken, all in one satisfying dish.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup butter
– 2 cups macaroni
– 2 cups milk
– 2 cups shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions, then set aside.
3. In a large skillet, cook chicken thighs over medium-high heat until browned, about 5-7 minutes per side. Remove from heat and stir in Frank’s RedHot sauce. Set aside.
4. In a separate pot, melt butter over medium heat. Whisk in flour to make a roux, cooking for 1 minute.
5. Slowly whisk in milk, then bring mixture to a simmer. Reduce heat to low and let cook for 2-3 minutes or until thickened.
6. Combine cooked pasta, chicken mixture, cheddar cheese, and Parmesan cheese. Mix well and transfer to a baking dish.
7. Bake for 20-25 minutes, or until top is golden brown and macaroni and cheese is heated through.
Cooking Time: 30-35 minutes
Thai Peanut Chicken Thigh Noodle Bowl
A flavorful and aromatic bowl filled with tender chicken thighs, savory peanut sauce, and springy noodles. This dish is a perfect blend of Thai spices and creamy richness.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 tablespoons peanut oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup creamy natural peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons coconut milk
– 1 tablespoon honey
– 1 teaspoon Thai red curry paste
– 8 ounces rice noodles
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat the peanut oil over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add the minced garlic and grated ginger. Cook for 1 minute, until fragrant.
4. Stir in the peanut butter, soy sauce, coconut milk, honey, and Thai red curry paste. Bring to a simmer and cook for 2-3 minutes, until thickened slightly.
5. Add the cooked chicken back into the skillet and toss to coat with the peanut sauce.
6. Serve the chicken over the cooked noodles, garnished with chopped cilantro leaves if desired.
Cooking Time: 20-25 minutes
Baked Chicken Thigh Spaghetti with Mozzarella
A comforting twist on classic spaghetti, this recipe combines juicy chicken thighs with a rich and creamy tomato sauce, all wrapped up with melted mozzarella cheese.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup spaghetti
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook spaghetti according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken thighs and cook until browned, about 5-6 minutes per side.
4. In a separate saucepan, combine marinara sauce and chopped onion. Bring to a simmer and let cook for 2-3 minutes or until the onion is translucent.
5. In a large baking dish, arrange cooked spaghetti in a single layer. Top with chicken thighs, marinara sauce mixture, and shredded mozzarella cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Season with salt and pepper to taste. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 25-30 minutes
Rosemary White Wine Chicken Thigh Linguine
Elevate your dinner game with this flavorful and aromatic dish, featuring tender chicken thighs, succulent linguine, and a hint of rosemary.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 cup white wine (dry or off-dry)
– 2 tablespoons olive oil
– 3 sprigs fresh rosemary, chopped
– 1 clove garlic, minced
– 12 oz linguine pasta
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together white wine, olive oil, rosemary, garlic, salt, and pepper.
3. Add chicken thighs and marinate for at least 30 minutes or overnight.
4. Cook linguine pasta according to package instructions until al dente. Drain and set aside.
5. Remove chicken from marinade, letting excess liquid drip off.
6. Place chicken on a baking sheet lined with parchment paper and roast in the oven for 25-30 minutes, or until cooked through.
7. Serve chicken on top of linguine pasta, sprinkling with Parmesan cheese if desired.
Cooking Time: approximately 40-50 minutes
Chicken Thigh Pasta Primavera with Zucchini
A spring-inspired pasta dish that combines juicy chicken thighs, tender zucchini, and vibrant vegetables in a light and creamy sauce. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 8 oz. pasta of your choice (e.g., bow tie, penne)
– 2 medium zucchinis, sliced
– 1 cup mixed vegetables (e.g., cherry tomatoes, bell peppers, mushrooms)
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, heat the olive oil over medium-high. Add chicken and cook until browned, about 5 minutes per side. Remove from heat and let rest.
3. Add sliced zucchini and mixed vegetables to the skillet. Cook until tender, about 3-4 minutes.
4. Add garlic, white wine (if using), salt, and pepper. Stir to combine.
5. Serve chicken on top of pasta, spooning some sauce over the top. Garnish with Parmesan cheese, if desired.
Cooking Time: 20-25 minutes
Creamy Sundried Tomato Chicken Thigh Penne
Elevate your pasta game with this rich and flavorful Creamy Sundried Tomato Chicken Thigh Penne recipe. Tender chicken thighs, sautéed in a mixture of garlic, onions, and sundried tomatoes, combine with creamy penne pasta for a satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cloves garlic, minced
– 1 medium onion, finely chopped
– 1 cup sundried tomatoes, packed in oil and drained
– 1 cup heavy cream
– 1 cup penne pasta
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook penne pasta according to package instructions.
3. In a large skillet, sauté chicken thighs with garlic and onion until cooked through.
4. Add sundried tomatoes and cook for an additional minute.
5. Stir in heavy cream and season with salt and pepper.
6. Combine cooked pasta and chicken mixture. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30 minutes
Chicken Thigh Pasta with Roasted Red Pepper Sauce
This hearty pasta dish combines juicy chicken thighs with a rich and smoky roasted red pepper sauce, all tossed together with al dente pasta. A perfect comfort food recipe for a cozy night in.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 12 oz. pasta (such as penne or rigatoni)
– 2 large red bell peppers
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/4 cup chicken broth
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss chicken thighs with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until cooked through.
3. Meanwhile, cook pasta according to package instructions. Drain and set aside.
4. In a blender or food processor, blend roasted red bell peppers, garlic, remaining 2 tablespoons olive oil, chicken broth, and tomato paste until smooth.
5. Toss cooked pasta with roasted chicken thighs and roasted red pepper sauce. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-35 minutes
Garlic Butter Chicken Thigh Fettuccine Alfredo
This rich and creamy pasta dish combines the flavors of garlic butter chicken, fettuccine, and parmesan cheese for a satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 8 ounces fettuccine pasta
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook fettuccine according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
4. Add chicken to the skillet and cook until browned on both sides, about 5-6 minutes per side.
5. Remove chicken from the skillet and let cool slightly. Slice into thin strips.
6. In the same skillet, add heavy cream and Parmesan cheese. Stir until smooth and creamy. Season with thyme, salt, and pepper to taste.
7. Add cooked fettuccine to the skillet and toss with the garlic butter sauce until well coated.
8. Serve chicken on top of pasta and garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Chicken Thigh Pasta with Spinach and Artichokes
A delicious and satisfying pasta dish featuring tender chicken, crispy artichoke hearts, and a burst of fresh spinach, all wrapped up in a rich and creamy sauce.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 8 oz. pasta (such as penne or fusilli)
– 2 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 can (14 oz.) artichoke hearts, drained and chopped
– 1 package frozen spinach, thawed and squeezed dry
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5 minutes per side. Remove from heat and let cool.
4. In the same skillet, add garlic and cook for 1 minute.
5. Stir in artichoke hearts, spinach, chicken broth, and heavy cream. Bring to a simmer.
6. Add cooked pasta and chicken back into the skillet. Toss until coated with sauce. Season with salt and pepper to taste.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Tuscan Chicken Thigh Pasta with Sun-Dried Tomatoes
Savor the flavors of Tuscany with this creamy and aromatic pasta dish, featuring tender chicken thighs and sweet sun-dried tomatoes.
Ingredients:
– 8 boneless, skinless chicken thighs
– 1 pound pappardelle pasta
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup heavy cream
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, heat olive oil over medium-high. Add chicken thighs and cook until browned, about 5-6 minutes per side. Transfer to a baking dish and bake for 15-20 minutes or until cooked through.
4. In the same skillet, add onion and garlic; cook until softened, about 3-4 minutes.
5. Stir in sun-dried tomatoes, diced tomatoes, and heavy cream. Bring to a simmer and let cook for 2-3 minutes.
6. Combine cooked pasta, chicken, and sauce. Season with basil, salt, and pepper to taste.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Chicken Thigh Pasta in Creamy Mushroom Sauce
Elevate your pasta game with this rich and satisfying dish featuring chicken thighs cooked in a decadent creamy mushroom sauce.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, heat the olive oil over medium-high. Add chicken thighs and cook until browned, about 5-6 minutes per side. Remove from heat and let rest.
3. In the same skillet, add sliced mushrooms and minced garlic. Cook until mushrooms release their moisture and start to brown, about 4-5 minutes.
4. Pour in heavy cream, stirring to combine with mushroom mixture. Bring to a simmer and cook for an additional 2-3 minutes or until sauce thickens slightly.
5. Slice the cooked chicken thighs into strips. Add to the skillet and toss with creamy mushroom sauce.
6. Combine cooked pasta and chicken-mushroom mixture. Season with salt and pepper, then garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Chicken Thigh Pasta with Broccoli and Cheddar
This comforting pasta dish combines juicy chicken thighs, steamed broccoli, and a rich cheddar sauce for a satisfying meal. Perfect for a weeknight dinner or a quick lunch option.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 8 oz pasta (such as penne or fusilli)
– 3 cups broccoli florets
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add chicken thighs and cook until browned, about 5-6 minutes per side. Remove from heat and set aside.
3. In the same skillet, add garlic and broccoli. Cook for 2-3 minutes or until tender.
4. Pour in chicken broth and bring to a simmer. Stir in cheddar cheese until melted. Season with salt and pepper.
5. Add cooked pasta to the skillet, tossing to combine with the sauce. If needed, add some reserved pasta water to achieve desired consistency.
6. Slice cooked chicken thighs and serve on top of pasta.
Cooking Time: 20-25 minutes
Chicken Thigh Pasta with Caramelized Onions and Bacon
Satisfy your cravings with this rich and flavorful pasta dish, packed with tender chicken thighs, sweet caramelized onions, and crispy bacon.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 8 oz pasta of your choice (e.g., penne, fusilli)
– 2 large onions, thinly sliced
– 6 slices of bacon, diced
– 2 cloves of garlic, minced
– 1 cup chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, cook bacon over medium heat until crispy. Remove from pan and set aside.
4. Add olive oil to the same skillet and sauté onions for 20-25 minutes or until caramelized.
5. Add garlic to the skillet and cook for an additional minute.
6. Season chicken thighs with salt and pepper. Place in the oven and bake for 15-20 minutes or until cooked through.
7. Combine cooked pasta, chicken, bacon, and caramelized onions. Toss with chicken broth and grated Parmesan cheese (if using).
8. Serve hot and enjoy!
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in a world of creamy, dreamy pasta dishes featuring chicken thighs as the star of the show. This collection of 20 recipes offers a variety of flavors and textures to satisfy any craving. From classic combinations like garlic parmesan and cajun alfredo to more adventurous options like Thai peanut noodle bowls and Tuscan sun-dried tomato pasta, there’s something for everyone. With a range of spices, herbs, and sauces, these creamy chicken thigh pasta delights are sure to become new family favorites.
