For those cozy evenings when only creamy comfort food will do, we’ve gathered 20 irresistible chicken thigh pasta recipes that will become instant family favorites. From quick weeknight dinners to impressive weekend meals, these dishes combine tender chicken with luscious sauces for the ultimate satisfaction. Get ready to discover your new go-to recipes that promise to delight everyone at your table!
Creamy Garlic Parmesan Chicken Thigh Pasta
Mellow evenings call for dishes that wrap you in comfort, and this creamy garlic parmesan chicken thigh pasta is exactly that—a gentle simmer of flavors that feels like a warm embrace after a long day, with each bite reminding you to slow down and savor the moment.
Ingredients
– 1.5 lbs bone-in, skin-on chicken thighs
– 2 tbsp rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 cup heavy cream
– 1/2 cup finely grated parmesan cheese
– 8 oz dried fettuccine pasta
– 1 tsp coarse sea salt
– 1/2 tsp freshly cracked black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
2. Season both sides of the chicken thighs evenly with coarse sea salt and freshly cracked black pepper.
3. Heat rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place chicken thighs skin-side down in the hot skillet, cooking undisturbed for 6-8 minutes until the skin is golden brown and crispy.
5. Flip the chicken thighs and cook for another 6-8 minutes until the internal temperature reaches 165°F.
6. Remove chicken from skillet and let rest on a cutting board for 5 minutes to retain juices.
7. While chicken rests, bring a large pot of salted water to a rolling boil for the dried fettuccine pasta.
8. Reduce skillet heat to medium-low and add minced fresh garlic, sautéing for 1 minute until fragrant but not browned.
9. Pour in heavy cream, scraping up any browned bits from the skillet bottom for extra flavor.
10. Simmer the cream sauce gently for 3-4 minutes until slightly thickened, stirring occasionally.
11. Stir in finely grated parmesan cheese until fully melted and the sauce is smooth.
12. Cook dried fettuccine pasta in the boiling water for 9-11 minutes until al dente, then drain thoroughly.
13. Shred or slice the rested chicken thighs, discarding bones and skin if desired.
14. Combine the cooked pasta, shredded chicken, and creamy garlic parmesan sauce in the skillet, tossing gently to coat everything evenly.
15. Fold in chopped fresh parsley just before serving. On quiet nights, this pasta cradles you with its velvety sauce clinging to each strand, the sharp parmesan cutting through the cream while tender chicken melts into the background. I love serving it in shallow bowls with extra parsley scattered over top, the green flecks brightening the rich ivory sauce as steam rises like a soft sigh.
Sun-Dried Tomato and Spinach Chicken Thigh Pasta
Gently, as the afternoon light fades, I find myself drawn to the kitchen, to the quiet ritual of preparing something that feels both comforting and special. There’s a simple joy in combining a few good ingredients and letting them speak for themselves. Today, it’s a pasta dish that always feels like a warm embrace.
Ingredients
– 1.5 lbs bone-in, skin-on chicken thighs
– 1 tbsp rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
– 4 cups fresh baby spinach leaves
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 12 oz dried fettuccine pasta
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels and season both sides with kosher salt and freshly cracked black pepper.
2. Heat the rich extra virgin olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat for 2 minutes until shimmering.
3. Place the chicken thighs skin-side down in the hot skillet and cook undisturbed for 6-8 minutes until the skin is deep golden brown and crispy.
4. Flip the chicken thighs and cook for another 6-7 minutes until cooked through, then transfer to a clean plate. Tip: Don’t overcrowd the pan—cook in batches if needed for the crispiest skin.
5. Reduce the heat to medium and add the thinly sliced yellow onion to the same skillet, cooking for 5-6 minutes until softened and translucent.
6. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Stir in the roughly chopped sun-dried tomatoes and cook for 2 minutes to warm through and release their oils.
8. Add the fresh baby spinach leaves in batches, wilting each addition before adding more, about 3-4 minutes total.
9. Pour in the heavy cream and bring to a gentle simmer, then stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened.
10. While the sauce simmers, cook the dried fettuccine pasta in a large pot of generously salted boiling water according to package directions until al dente, about 9-11 minutes. Tip: Reserve 1/2 cup of the starchy pasta water before draining.
11. Drain the pasta and add it directly to the skillet with the sauce, tossing to coat thoroughly. If the sauce is too thick, add the reserved pasta water 2 tablespoons at a time until it reaches your desired consistency.
12. Return the cooked chicken thighs to the skillet, nestling them into the pasta, and heat through for 2-3 minutes. Tip: Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Often, the first bite is a wonderful contrast—the tender, juicy chicken against the silky, cream-coated pasta. The sun-dried tomatoes offer little bursts of sweet intensity, while the spinach provides just enough earthy balance. I love serving this family-style, right from the skillet, with extra Parmesan for grating at the table.
Lemon Butter Chicken Thigh Pasta with Asparagus
Now, as the afternoon light slants across the kitchen counter, I find myself drawn to the quiet comfort of preparing a meal that feels like a gentle embrace. Nothing soothes the soul quite like the simple, honest process of cooking, of transforming humble ingredients into something warm and nourishing for the table.
Ingredients
– 1.5 lbs bone-in, skin-on chicken thighs
– 8 oz dried linguine pasta
– 1 lb fresh, vibrant green asparagus spears
– 2 juicy, plump lemons
– 4 tbsp rich, unsalted European-style butter
– 3 cloves aromatic garlic, minced
– 1/4 cup crisp, dry white wine
– 1/2 cup rich, homemade chicken stock
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 2 tbsp golden extra virgin olive oil
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels and season both sides evenly with kosher salt and black pepper.
2. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place chicken thighs skin-side down in the hot skillet, arranging them without crowding, and cook undisturbed for 8 minutes until the skin is deeply golden and crispy.
4. Flip the chicken thighs and cook for another 6 minutes until the internal temperature reaches 165°F when checked with an instant-read thermometer.
5. Transfer the cooked chicken to a clean plate, leaving the rendered fat and browned bits in the skillet.
6. While the chicken cooks, bring a large pot of heavily salted water to a rolling boil and cook linguine for 9 minutes until al dente, reserving 1/2 cup of the starchy pasta water before draining.
7. Trim the tough ends from the asparagus and cut the spears into 2-inch pieces on a sharp diagonal.
8. Reduce the skillet heat to medium and add minced garlic, sautéing for 45 seconds until fragrant but not browned.
9. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to release all the flavorful browned bits.
10. Add the chicken stock and simmer for 3 minutes until the liquid reduces by about half.
11. Whisk in the butter, one tablespoon at a time, until the sauce becomes glossy and emulsified.
12. Stir in the asparagus pieces and cook for 4 minutes until bright green and tender-crisp.
13. Add the drained pasta to the skillet along with 1/4 cup of the reserved pasta water, tossing continuously to coat everything in the sauce.
14. Squeeze the juice from one lemon directly over the pasta, then zest the second lemon and add the bright yellow zest to the skillet.
15. Return the chicken thighs to the skillet, nestling them into the pasta, and sprinkle with grated Parmigiano-Reggiano.
16. Simmer everything together for 2 final minutes until the cheese melts and the sauce clings to the pasta. Perhaps what makes this dish so special is the way the creamy, lemon-kissed sauce clings to each strand of pasta, while the asparagus provides a satisfying crisp-tender contrast. For a beautiful presentation, arrange the chicken thighs atop the pasta in the skillet and garnish with extra lemon slices and fresh parsley, letting everyone serve themselves family-style straight from the pan.
Pesto Chicken Thigh Pasta with Cherry Tomatoes
Sometimes, the simplest meals are the ones that linger in memory longest, like this pesto-kissed pasta that comes together on a quiet evening when the world outside slows to a gentle hum. Softly golden chicken thighs mingle with sweet cherry tomatoes in a dish that feels like a warm embrace after a long day.
Ingredients
– 1.5 lbs bone-in, skin-on chicken thighs
– 2 tbsp rich extra virgin olive oil
– 3 cloves fragrant garlic, minced
– 1 pint sweet cherry tomatoes
– 1/2 cup vibrant basil pesto
– 8 oz dried linguine pasta
– 1/4 cup freshly grated Parmesan cheese
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
Instructions
1. Pat 1.5 lbs bone-in, skin-on chicken thighs completely dry with paper towels.
2. Season both sides of chicken thighs evenly with 1 tsp coarse kosher salt and 1/2 tsp freshly cracked black pepper.
3. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken thighs skin-side down in the hot oil, arranging them without crowding the pan.
5. Cook chicken undisturbed for 8-10 minutes until skin is deep golden brown and crisp.
6. Flip chicken thighs and cook for another 6-8 minutes until internal temperature reaches 165°F.
7. Transfer cooked chicken to a clean plate, leaving rendered fat in the skillet.
8. Add 3 cloves minced fragrant garlic to the skillet and cook for 30 seconds until fragrant.
9. Toss in 1 pint sweet cherry tomatoes and cook for 3-4 minutes until skins begin to blister and wrinkle.
10. Meanwhile, cook 8 oz dried linguine pasta in a large pot of salted boiling water according to package directions until al dente.
11. Reserve 1/2 cup of starchy pasta water before draining the cooked linguine.
12. Return drained pasta to the pot and add the tomato-garlic mixture from the skillet.
13. Stir in 1/2 cup vibrant basil pesto, tossing to coat pasta evenly.
14. Add reserved pasta water 2 tablespoons at a time until sauce reaches desired consistency.
15. Shred or slice the cooked chicken thighs, discarding bones if desired.
16. Gently fold chicken pieces into the pesto pasta mixture.
17. Divide among serving bowls and top with 1/4 cup freshly grated Parmesan cheese.
Really, the magic happens in that final toss—the way the pesto clings to each strand of pasta while the cherry tomatoes burst with sweet acidity. Resting the chicken before slicing ensures those precious juices stay locked in, creating tender bites against the al dente pasta. Consider serving this in shallow bowls with crusty bread for soaking up every last bit of the vibrant green sauce.
One-Pot Chicken Thigh Mushroom Stroganoff Pasta
Often, the most comforting meals emerge from the simplest of preparations, when ingredients mingle in a single vessel and transform into something greater than their parts. On this quiet afternoon, I find myself drawn to the humble magic of a one-pot creation, where chicken thighs and earthy mushrooms surrender their flavors to a creamy pasta embrace. There’s something deeply soothing about watching these elements come together, each step a gentle progression toward a dish that feels both nourishing and indulgent.
Ingredients
– 1.5 pounds bone-in, skin-on chicken thighs
– 8 ounces cremini mushrooms, thinly sliced
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 12 ounces wide egg noodles
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 tablespoon extra virgin olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly cracked black pepper
– 1/4 cup chopped fresh parsley
– 1/4 cup grated Parmesan cheese
Instructions
1. Pat 1.5 pounds bone-in, skin-on chicken thighs completely dry with paper towels.
2. Season both sides of chicken thighs generously with kosher salt and freshly cracked black pepper.
3. Heat 1 tablespoon extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Place chicken thighs skin-side down and cook undisturbed for 6-8 minutes until golden brown and crispy.
5. Flip chicken thighs and cook for 4 more minutes until browned on the second side.
6. Transfer chicken to a clean plate, leaving rendered fat in the pot.
7. Add 2 tablespoons unsalted butter to the pot and let it melt completely.
8. Add 1 large finely diced yellow onion and cook for 5 minutes until translucent and fragrant.
9. Add 8 ounces thinly sliced cremini mushrooms and cook for 8 minutes until they release their liquid and turn golden brown.
10. Stir in 3 cloves minced garlic and 1 teaspoon smoked paprika, cooking for 1 minute until fragrant.
11. Pour in 4 cups low-sodium chicken broth, scraping up any browned bits from the bottom of the pot.
12. Return chicken thighs to the pot, nestling them among the vegetables and broth.
13. Bring liquid to a gentle boil, then reduce heat to maintain a steady simmer.
14. Cover and simmer for 25 minutes until chicken reaches 165°F internally and becomes fork-tender.
15. Remove chicken thighs to a cutting board and let rest for 5 minutes.
16. Add 12 ounces wide egg noodles to the simmering broth in the pot.
17. Cook noodles for 8 minutes, stirring occasionally, until al dente and most liquid is absorbed.
18. While noodles cook, shred chicken meat from bones, discarding skin and bones.
19. Return shredded chicken to the pot along with 1 cup heavy cream.
20. Stir gently to combine and heat through for 2 minutes until sauce thickens slightly.
21. Remove from heat and stir in 1/4 cup grated Parmesan cheese and 1/4 cup chopped fresh parsley.
Knowing how the creamy sauce clings to each noodle while the tender chicken and earthy mushrooms create pockets of deep flavor makes this dish particularly special. The slight chew of al dente pasta against the velvety sauce creates a textural harmony that feels both rustic and refined. For a lovely presentation, garnish with extra parsley and serve directly from the pot, letting the steam carry those comforting aromas to the table.
Bacon and Pea Chicken Thigh Carbonara Pasta
Holding this warm bowl close, I’m reminded how some of the coziest meals emerge from the simplest ingredients, when chicken thighs meet salty bacon and sweet peas in a creamy carbonara that feels like a quiet embrace after a long day.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 6 slices thick-cut applewood smoked bacon, chopped
– 8 ounces dried spaghetti
– 3 farm-fresh large eggs
– 1 cup freshly grated Parmesan cheese
– 1 cup sweet frozen peas
– 3 cloves aromatic garlic, minced
– 1/4 cup rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and pat chicken thighs completely dry with paper towels.
2. Season both sides of chicken thighs evenly with kosher salt and cracked black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs skin-side down and cook undisturbed for 6-8 minutes until golden brown and crispy.
5. Flip chicken thighs and transfer skillet to preheated oven, baking for 15-18 minutes until internal temperature reaches 165°F.
6. Remove chicken from skillet and let rest on cutting board while preparing remaining components.
7. Cook chopped bacon in same skillet over medium heat until crispy, about 5-7 minutes, stirring occasionally.
8. Add minced garlic to bacon drippings and cook for 30 seconds until fragrant but not browned.
9. Meanwhile, cook spaghetti in heavily salted boiling water for 1 minute less than package directions, about 8-9 minutes.
10. Add frozen peas to pasta water during the final 2 minutes of cooking.
11. Whisk together eggs and grated Parmesan in a medium bowl until smooth and creamy.
12. Reserve 1 cup of starchy pasta water before draining spaghetti and peas.
13. Immediately transfer hot pasta and peas to skillet with bacon and garlic, tossing to combine.
14. Remove skillet from heat and quickly stir in egg-Parmesan mixture, using residual heat to create a silky sauce.
15. Add reserved pasta water 1/4 cup at a time, stirring constantly until sauce reaches desired consistency.
16. Shred rested chicken thighs, discarding bones, and gently fold into pasta.
Draping over the pasta, the shredded chicken mingles with salty bacon bites and bright green peas in a sauce that’s both luxuriously creamy and surprisingly light. The crispy chicken skin, crumbled over the top, adds wonderful textural contrast to each comforting forkful, perfect for serving family-style with crusty bread for soaking up every last bit of that silky sauce.
Buffalo Chicken Thigh Mac and Cheese
Perhaps some of the most comforting meals are born from humble ingredients, transformed through slow, patient cooking. This buffalo chicken thigh mac and cheese came to me on one of those quiet afternoons when the kitchen felt like a sanctuary, each step measured and deliberate. I found myself layering flavors slowly, letting the sharpness of hot sauce mellow into the creamy cheese sauce, the chicken becoming tender and rich.
Ingredients
- 1.5 pounds bone-in, skin-on chicken thighs
- 2 tablespoons rich extra virgin olive oil
- 1 teaspoon finely ground black pepper
- 1 teaspoon coarse kosher salt
- 1/2 cup Frank’s RedHot sauce
- 8 ounces elbow macaroni
- 4 tablespoons creamy unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups freshly shredded sharp cheddar cheese
- 1/2 cup crumbled creamy blue cheese
- 1/4 cup finely chopped fresh parsley
Instructions
- Preheat your oven to 375°F and pat the chicken thighs completely dry with paper towels.
- Rub the chicken thighs evenly with olive oil, then season both sides thoroughly with salt and pepper.
- Place the chicken thighs skin-side up in a cast-iron skillet and bake for 35 minutes until the skin is golden and crispy.
- Remove the skillet from the oven and carefully transfer the chicken thighs to a cutting board to rest for 10 minutes. Tip: Letting the chicken rest ensures juicier meat when shredded.
- While the chicken rests, bring a large pot of salted water to a rolling boil and cook the elbow macaroni for exactly 8 minutes until al dente.
- Drain the pasta thoroughly but do not rinse, as the starch helps the cheese sauce cling to the noodles.
- In the same pot, melt the butter over medium heat until it just begins to foam.
- Whisk in the flour continuously for 2 minutes until the mixture turns pale golden and smells nutty.
- Slowly pour in the milk while whisking constantly to prevent lumps from forming.
- Cook the sauce for 5 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
- Remove the pot from heat and stir in the shredded cheddar and blue cheese until completely melted and smooth.
- Shred the rested chicken thighs using two forks, discarding the skin and bones.
- Fold the shredded chicken and cooked pasta into the cheese sauce until evenly coated.
- Stir in the Frank’s RedHot sauce and chopped parsley until fully incorporated. Tip: Adding the hot sauce at the end preserves its bright, vinegary kick.
- Return the pot to low heat and warm through for 3 minutes, stirring gently. Tip: Gentle reheating prevents the cheese sauce from breaking or becoming greasy.
Here the creamy sharpness of cheddar melts into the funky blue cheese, while the shredded chicken thighs bring remarkable tenderness to each bite. The Frank’s sauce provides just enough heat to make your lips tingle, balanced by the fresh parsley’s clean finish. I love serving this in shallow bowls with extra hot sauce for drizzling, perhaps with crisp celery sticks on the side for that classic buffalo contrast.
Thai Peanut Chicken Thigh Noodle Bowl
Cradling a warm bowl in my hands, I find myself returning to this simple comfort again today, the rich aromas of peanut and spice wrapping around me like a familiar blanket on a quiet afternoon. There’s something deeply nourishing about the way these flavors mingle—the creamy peanut sauce clinging to tender chicken, the slight chew of rice noodles, the bright crunch of fresh vegetables—that feels like both a meal and a moment of stillness. This Thai-inspired bowl has become my go-to when I need something that feeds both body and spirit, a recipe I’ve slowly perfected through many peaceful kitchen evenings.
Ingredients
– 1.5 pounds bone-in, skin-on chicken thighs with golden crispy skin potential
– 8 ounces flat rice noodles with satisfying chew
– 3/4 cup creamy natural peanut butter with rich roasted notes
– 1/3 cup fresh-squeezed lime juice with bright citrus zing
– 1/4 cup rich coconut milk with velvety texture
– 3 tablespoons savory soy sauce with deep umami character
– 2 tablespoons floral honey with gentle sweetness
– 4 cloves aromatic garlic, finely minced
– 1 tablespoon freshly grated ginger with warm spice
– 1 teaspoon crushed red pepper flakes with subtle heat
– 1/2 cup fresh cilantro leaves with herbal freshness
– 1/4 cup chopped roasted peanuts for crunchy garnish
– 2 thinly sliced scallions with mild onion flavor
Instructions
1. Preheat your oven to 400°F to ensure even cooking for the chicken thighs.
2. Pat the chicken thighs completely dry with paper towels—this helps achieve crispy skin.
3. Season both sides of the chicken thighs generously with salt and pepper.
4. Place the chicken thighs skin-side up in a cast iron skillet or baking dish.
5. Roast the chicken for 35-40 minutes until the skin is golden brown and crispy.
6. Check for doneness by ensuring the internal temperature reaches 165°F when tested with a meat thermometer.
7. Remove the chicken from the oven and let it rest for 10 minutes to redistribute juices.
8. While the chicken rests, bring a large pot of water to a rolling boil for the noodles.
9. Add the rice noodles to the boiling water and cook for 6-8 minutes until tender but still slightly chewy.
10. Drain the noodles immediately and rinse with cool water to prevent sticking.
11. In a medium bowl, whisk together the peanut butter, lime juice, and coconut milk until smooth.
12. Stir in the soy sauce, honey, minced garlic, grated ginger, and red pepper flakes until fully incorporated.
13. Shred the rested chicken thighs into bite-sized pieces, discarding bones and skin if preferred.
14. Toss the cooked noodles with the peanut sauce until every strand is coated.
15. Divide the sauced noodles among four bowls and top with the shredded chicken.
16. Garnish each bowl with fresh cilantro, chopped peanuts, and sliced scallions.
Resting the chicken before shredding makes all the difference, yielding impossibly tender meat that melts into the creamy peanut sauce. The noodles provide the perfect chewy base that holds onto every drop of the rich, slightly spicy coating, while the fresh garnishes add bursts of herbal brightness and satisfying crunch. For a beautiful presentation, I sometimes serve this in wide, shallow bowls with extra lime wedges on the side, letting everyone adjust the citrus to their liking.
Baked Chicken Thigh Spaghetti with Mozzarella
A quiet Tuesday finds me craving the kind of meal that fills the kitchen with warmth, the kind where chicken thighs and pasta bake together under a blanket of melting cheese. There’s something deeply comforting about the way the aromas mingle and promise a simple, satisfying dinner. It’s a dish that feels like a gentle exhale at the end of a long day.
Ingredients
– 1.5 lbs bone-in, skin-on chicken thighs
– 2 tbsp rich extra virgin olive oil
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed San Marzano tomatoes
– 8 oz dried spaghetti
– 8 oz fresh mozzarella cheese, torn into chunks
– 1/4 cup freshly grated Parmesan cheese
– 2 tbsp chopped fresh basil leaves
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
3. Rub the chicken thighs all over with 1 tablespoon of rich extra virgin olive oil.
4. Season both sides of the chicken thighs evenly with coarse kosher salt and freshly cracked black pepper.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
6. Place the chicken thighs skin-side down in the skillet and cook undisturbed for 6-8 minutes until the skin is golden brown and crisp.
7. Flip the chicken thighs and cook for 4 more minutes, then transfer them to a plate.
8. Reduce the heat to medium and add the remaining 1 tablespoon of rich extra virgin olive oil to the same skillet.
9. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
10. Add the minced garlic and cook for 1 minute until fragrant.
11. Pour in the crushed San Marzano tomatoes, scraping up any browned bits from the bottom of the skillet.
12. Bring the sauce to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
13. While the sauce simmers, cook the dried spaghetti in a large pot of salted boiling water for 2 minutes less than the package instructions for al dente texture.
14. Drain the spaghetti and add it directly to the skillet with the tomato sauce, tossing to coat thoroughly.
15. Nestle the seared chicken thighs into the spaghetti mixture in the skillet.
16. Scatter the torn fresh mozzarella cheese chunks and freshly grated Parmesan cheese evenly over the top.
17. Transfer the skillet to the preheated oven and bake for 20 minutes until the cheese is bubbly and lightly browned.
18. Remove from the oven and let rest for 5 minutes to allow the sauce to thicken slightly.
19. Sprinkle the chopped fresh basil leaves over the top before serving. Under that golden cheese crust, the spaghetti absorbs the rich tomato sauce while the chicken thighs become fall-apart tender. The crisp skin adds wonderful texture against the soft pasta, and serving it straight from the skillet makes everyone feel gathered around the table.
Rosemary White Wine Chicken Thigh Linguine
Cradling a warm bowl of pasta feels like coming home, especially when the kitchen fills with the earthy scent of rosemary and the gentle simmer of white wine. This simple chicken thigh linguine recipe unfolds slowly, each step a quiet meditation that transforms humble ingredients into something deeply comforting. There’s something almost sacred about watching golden chicken thighs mingle with aromatic herbs and wine, creating a sauce that clings lovingly to every strand of linguine.
Ingredients
– 1.5 pounds bone-in, skin-on chicken thighs
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fragrant garlic, thinly sliced
– 1 cup dry white wine
– 2 fresh rosemary sprigs
– 8 ounces dried linguine pasta
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmesan cheese
– 1 teaspoon flaky sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Pat 1.5 pounds bone-in, skin-on chicken thighs completely dry with paper towels and season both sides generously with 1 teaspoon flaky sea salt and 1/2 teaspoon freshly cracked black pepper.
2. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until the skin turns golden brown and crispy.
4. Flip chicken thighs and cook for another 5-7 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer.
5. Remove chicken from skillet and set aside on a clean plate, leaving the rendered fat and browned bits in the pan.
6. Reduce heat to medium-low and add 3 cloves thinly sliced fragrant garlic to the skillet, stirring constantly for 45-60 seconds until fragrant but not browned.
7. Pour in 1 cup dry white wine, using a wooden spoon to scrape up all the browned bits from the bottom of the skillet.
8. Add 2 fresh rosemary sprigs and simmer the wine sauce for 3-4 minutes until reduced by half and slightly thickened.
9. While the sauce simmers, cook 8 ounces dried linguine pasta in a large pot of salted boiling water according to package directions until al dente, about 9-11 minutes.
10. Reserve 1/2 cup of the starchy pasta water before draining the linguine.
11. Return the cooked chicken thighs to the skillet with the reduced wine sauce.
12. Pour 1/2 cup heavy cream into the skillet and stir gently to combine with the wine sauce.
13. Add the drained linguine directly to the skillet along with 1/4 cup of the reserved pasta water.
14. Toss everything together for 1-2 minutes until the pasta is well-coated and the sauce clings to each strand.
15. Sprinkle 1/4 cup freshly grated Parmesan cheese over the pasta and toss once more to incorporate.
16. Remove the rosemary sprigs before serving. What makes this dish truly special is how the creamy sauce clings to every curve of the linguine, while the crispy chicken skin provides satisfying texture against the tender pasta. The rosemary-infused white wine creates a delicate herbal note that lingers beautifully, making this feel like the kind of meal you’d want to savor slowly by candlelight, perhaps with crusty bread to catch every last drop of sauce.
Chicken Thigh Pasta Primavera with Zucchini
Just now, as golden afternoon light spills across my kitchen counter, I find myself reaching for the familiar comfort of this dish—a quiet ritual that transforms simple ingredients into something deeply nourishing. Juicy chicken thighs and crisp garden vegetables come together in a pasta bowl that feels like a gentle embrace after a long day.
Ingredients
– 1.5 lbs bone-in chicken thighs with crispy golden skin
– 8 oz linguine pasta with ridged edges
– 2 medium zucchini with vibrant green skins
– 1 yellow onion with papery outer layers
– 3 cloves fragrant garlic
– 1/4 cup rich extra virgin olive oil
– 1/2 cup dry white wine with citrus notes
– 1 cup heavy cream with velvety texture
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh basil with aromatic leaves
– 1 tsp coarse sea salt
– 1/2 tsp cracked black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of chicken thighs evenly with coarse sea salt and cracked black pepper.
3. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken thighs skin-side down in the hot skillet, pressing gently to ensure full contact with the surface.
5. Cook chicken for 6-8 minutes without moving until skin develops deep golden-brown color and crisp texture.
6. Flip chicken thighs and cook for another 5-7 minutes until internal temperature reaches 165°F on an instant-read thermometer.
7. Transfer chicken to a clean plate, leaving rendered fat in the skillet.
8. While chicken cooks, bring a large pot of salted water to a rolling boil for pasta.
9. Add linguine to boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
10. Dice the yellow onion into 1/4-inch pieces while the pasta cooks.
11. Mince the fragrant garlic cloves finely to distribute flavor evenly.
12. Cut zucchini into 1/2-inch half-moons, preserving their firm texture.
13. Reduce skillet heat to medium and add remaining olive oil if needed.
14. Sauté diced onion for 4-5 minutes until translucent and slightly sweetened.
15. Add minced garlic and cook for 1 minute until fragrant but not browned.
16. Introduce zucchini pieces to the skillet and cook for 3-4 minutes until slightly tender but still crisp.
17. Pour in dry white wine, scraping up any browned bits from the skillet bottom.
18. Simmer wine for 2-3 minutes until reduced by half, concentrating the flavors.
19. Stir in heavy cream and bring to a gentle simmer without boiling.
20. Add freshly grated Parmesan cheese, stirring continuously until smoothly incorporated.
21. Drain cooked linguine, reserving 1/2 cup of starchy pasta water.
22. Combine hot pasta with the cream sauce in the skillet, tossing to coat thoroughly.
23. Add reserved pasta water 1 tablespoon at a time if sauce needs thinning.
24. Shred cooked chicken thighs into bite-sized pieces, discarding bones.
25. Fold chicken pieces and chopped fresh basil into the pasta mixture.
26. Taste and adjust seasoning with additional salt and pepper if desired.
Fresh from the skillet, this pasta delivers contrasting textures—the creamy sauce clings to each ridged linguine strand while zucchini maintains its gentle crunch. Flaky chicken thighs melt into the dish, their richness balanced by the bright acidity of white wine. For a lovely presentation, garnish with extra basil leaves and serve immediately in warm bowls, perhaps with crusty bread to soak up every last drop of the velvety sauce.
Chicken Thigh Pasta with Roasted Red Pepper Sauce
Gently, as the afternoon light fades, I find myself drawn to the kitchen, craving something comforting yet vibrant—a dish that feels like a warm embrace after a long day. There’s something deeply soothing about the slow simmer of roasted red peppers mingling with tender chicken thighs, a melody of flavors that whispers of cozy evenings and quiet moments. It’s a recipe that invites you to slow down, to savor each step as if you’re writing a quiet story in your own space.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons rich extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup jarred roasted red peppers, drained and roughly chopped
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 teaspoon sweet paprika
- 1/2 teaspoon crushed red pepper flakes
- 8 ounces dried fettuccine pasta
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Preheat your oven to 375°F to ensure even cooking for the chicken later.
- Pat the chicken thighs completely dry with paper towels to help the skin crisp up beautifully.
- Season both sides of the chicken thighs evenly with kosher salt and freshly cracked black pepper.
- Heat rich extra virgin olive oil in a large, oven-safe skillet over medium-high heat until it shimmers.
- Place the chicken thighs skin-side down in the hot skillet and cook undisturbed for 6-8 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and cook for another 3 minutes to lightly brown the other side.
- Transfer the skillet to the preheated oven and bake for 20 minutes until the chicken reaches an internal temperature of 165°F.
- Remove the skillet from the oven and transfer the chicken thighs to a plate to rest.
- Bring a large pot of salted water to a rolling boil for the pasta while you prepare the sauce.
- Add dried fettuccine pasta to the boiling water and cook for 10-12 minutes until al dente, then drain and set aside.
- In the same skillet used for the chicken, sauté finely diced yellow onion over medium heat for 5-7 minutes until translucent and fragrant.
- Add minced garlic and cook for 1 minute until aromatic but not browned.
- Stir in roughly chopped roasted red peppers, sweet paprika, and crushed red pepper flakes, cooking for 2 minutes to deepen the flavors.
- Pour in low-sodium chicken broth, scraping up any browned bits from the bottom of the pan for extra depth.
- Simmer the sauce for 5 minutes until slightly reduced, then stir in heavy cream until fully incorporated.
- Use an immersion blender to puree the sauce directly in the skillet until completely smooth and velvety.
- Return the cooked chicken thighs to the skillet, nestling them into the sauce to warm through.
- Add the drained fettuccine to the sauce, tossing gently to coat every strand evenly.
- Sprinkle with freshly grated Parmesan cheese and chopped fresh parsley just before serving.
You’ll love how the creamy, slightly smoky sauce clings to each strand of pasta, while the chicken thighs remain incredibly juicy beneath their crispy skin. For a lovely presentation, serve it family-style in a wide, shallow bowl, garnished with an extra sprinkle of parsley and a drizzle of olive oil. Yes, this dish feels like a quiet celebration—simple, satisfying, and perfect for those evenings when you need a little comfort without any fuss.
Garlic Butter Chicken Thigh Fettuccine Alfredo
Mellow evenings call for comforting dishes that wrap you in warmth, and this creamy pasta creation has become my quiet kitchen companion through many thoughtful nights. There’s something deeply satisfying about the way golden chicken mingles with rich sauce in this humble bowl.
Ingredients
- 1.5 pounds bone-in, skin-on chicken thighs
- 8 ounces dried fettuccine pasta
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 6 tablespoons unsalted butter
- 4 cloves fresh garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon freshly grated nutmeg
Instructions
- Pat chicken thighs completely dry with paper towels to ensure crispy skin.
- Season both sides of chicken generously with kosher salt and freshly cracked black pepper.
- Heat 2 tablespoons unsalted butter in a large skillet over medium-high heat until shimmering.
- Place chicken thighs skin-side down in the hot skillet, arranging them without crowding.
- Cook chicken undisturbed for 8-10 minutes until skin is deep golden brown and crispy.
- Flip chicken thighs and cook for another 6-8 minutes until internal temperature reaches 165°F.
- Transfer chicken to a clean plate, leaving rendered fat in the skillet.
- Meanwhile, cook fettuccine in a large pot of generously salted boiling water for 9-11 minutes until al dente.
- Reduce skillet heat to medium-low and add remaining 4 tablespoons unsalted butter.
- Add minced fresh garlic and cook for 1 minute until fragrant but not browned.
- Pour in heavy cream, stirring constantly to incorporate the pan drippings.
- Simmer sauce gently for 3-4 minutes until slightly thickened, stirring occasionally.
- Whisk in freshly grated Parmesan cheese until completely melted and smooth.
- Stir in freshly grated nutmeg to enhance the creaminess without overpowering.
- Drain cooked fettuccine, reserving 1/2 cup pasta water for adjusting sauce consistency.
- Add hot pasta directly to the cream sauce, tossing to coat thoroughly.
- If sauce seems too thick, gradually add reserved pasta water until desired consistency is reached.
- Return cooked chicken thighs to the skillet, nestling them into the pasta.
- Garnish with chopped fresh parsley for bright color and fresh flavor.
Out of this simple process emerges the most luxurious texture—the fettuccine cloaked in velvety sauce that clings to each strand, while the chicken remains wonderfully juicy beneath its crackling skin. I love serving this directly from the skillet at the table, where the steam carries the aroma of garlic and Parmesan through the room, making even the simplest Tuesday feel like a small celebration.
Chicken Thigh Pasta with Spinach and Artichokes
Vividly remembering how the golden hour light used to stream through my grandmother’s kitchen window, I find myself drawn to recipes that feel like a warm embrace, like this comforting pasta dish that marries tender chicken with earthy greens and briny artichokes.
Ingredients
– 1.5 lbs bone-in, skin-on chicken thighs
– 8 oz dried rigatoni pasta
– 3 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 4 cloves garlic, thinly sliced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 5 oz fresh baby spinach leaves
– 14 oz canned artichoke hearts, drained and quartered
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1/4 tsp red pepper flakes
Instructions
1. Pat the chicken thighs completely dry with paper towels and season both sides generously with kosher salt and black pepper.
2. Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
3. Carefully place the chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until the skin is deeply golden brown and crispy.
4. Flip the chicken thighs and cook for another 6-7 minutes until cooked through (internal temperature reaches 165°F).
5. Transfer the chicken to a plate to rest, leaving the rendered fat in the skillet.
6. Meanwhile, bring a large pot of salted water to a rolling boil and cook the rigatoni according to package directions until al dente.
7. Reduce the skillet heat to medium and add the remaining tablespoon of olive oil, then sauté the diced onion for 4-5 minutes until translucent and fragrant.
8. Add the sliced garlic and red pepper flakes, cooking for just 1 minute until fragrant but not browned.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
10. Stir in the grated Parmesan cheese until smoothly incorporated into the sauce.
11. Add the fresh spinach leaves in batches, wilting each addition before adding more.
12. Gently fold in the quartered artichoke hearts and cooked rigatoni until everything is evenly coated in the creamy sauce.
13. Return the rested chicken thighs to the skillet, nestling them into the pasta mixture.
14. Simmer everything together for 2-3 final minutes to allow the flavors to meld.
Each bite offers the satisfying contrast of crispy chicken skin against the creamy, vegetal pasta, where the slight bitterness of spinach balances the tangy artichokes. Especially lovely when served directly from the skillet at the table, this dish feels both rustic and elegant, perfect for quiet evenings when comfort is the main ingredient.
Tuscan Chicken Thigh Pasta with Sun-Dried Tomatoes
Evenings like these call for something that simmers slowly, filling the kitchen with the kind of warmth that settles deep in your bones. This Tuscan chicken thigh pasta feels like a gentle embrace, a dish that unfolds patiently with rich, sun-kissed flavors and creamy textures. It’s the sort of meal that turns an ordinary Tuesday into something quietly special, a reminder that comfort can be found in a single, well-loved skillet.
Ingredients
- 1.5 pounds bone-in, skin-on chicken thighs
- 8 ounces dried fettuccine pasta
- 1/2 cup julienned sun-dried tomatoes in olive oil
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 2 tablespoons rich extra virgin olive oil
- 1 teaspoon finely ground black pepper
- 1/2 teaspoon flaky sea salt
- 1/4 cup chopped fresh basil leaves
Instructions
- Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
- Season both sides of the chicken thighs evenly with flaky sea salt and finely ground black pepper.
- Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Place chicken thighs skin-side down in the hot skillet, cooking undisturbed for 6-8 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and cook for another 6 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer.
- Transfer the cooked chicken thighs to a clean plate, leaving the rendered fat in the skillet.
- Reduce heat to medium and add 3 cloves of minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned.
- Pour in 1/2 cup of low-sodium chicken broth, using a wooden spoon to scrape up all the browned bits from the bottom of the skillet.
- Add 1/2 cup of julienned sun-dried tomatoes and 1 cup of heavy cream, stirring gently to combine.
- Simmer the sauce for 5 minutes until it thickens slightly and coats the back of a spoon.
- While the sauce simmers, cook 8 ounces of dried fettuccine in a large pot of salted boiling water according to package directions until al dente.
- Reserve 1/2 cup of pasta cooking water before draining the fettuccine.
- Stir 1/2 cup of freshly grated Parmesan cheese into the sauce until fully melted and incorporated.
- Add the drained fettuccine to the skillet, tossing to coat evenly in the sauce, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
- Return the chicken thighs to the skillet, nestling them into the pasta.
- Garnish with 1/4 cup of chopped fresh basil leaves just before serving. But what stays with you longest is the way the creamy sauce clings to each strand of pasta, punctuated by the sweet intensity of sun-dried tomatoes and the herbal freshness of basil. Serve it straight from the skillet at the table, letting everyone help themselves to both tender chicken and silky pasta in one generous scoop.
Chicken Thigh Pasta in Creamy Mushroom Sauce
Beneath the golden afternoon light, I find myself drawn to the kitchen, where the promise of something deeply comforting awaits. There’s a quiet magic in preparing a meal that feels like a warm embrace, especially when it involves tender chicken thighs and earthy mushrooms simmering together. This creamy pasta dish has become my go-to when I need both nourishment and a moment of gentle reflection.
Ingredients
– 1.5 pounds bone-in, skin-on chicken thighs
– 8 ounces cremini mushrooms, thinly sliced
– 3 cloves garlic, finely minced
– 1 medium yellow onion, finely diced
– 1 cup heavy cream
– 12 ounces dried fettuccine pasta
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon unsalted butter
– 1/4 cup dry white wine
– 1/2 cup freshly grated Parmesan cheese
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Pat the chicken thighs completely dry with paper towels and season both sides generously with kosher salt and freshly cracked black pepper.
2. Heat 1 tablespoon of rich extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the chicken thighs skin-side down in the hot skillet and cook undisturbed for 6-8 minutes until the skin is deeply golden brown and crispy.
4. Flip the chicken thighs and cook for another 5-7 minutes until cooked through, then transfer to a clean plate to rest.
5. Reduce the heat to medium and add 1 tablespoon of unsalted butter to the same skillet, swirling to melt and combine with the rendered chicken fat.
6. Add the finely diced yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
7. Add the thinly sliced cremini mushrooms and cook for 6-8 minutes, stirring occasionally, until they’ve released their liquid and turned golden brown.
8. Stir in the finely minced garlic and cook for exactly 1 minute until fragrant but not browned.
9. Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet, and cook for 2-3 minutes until the wine has reduced by half.
10. Meanwhile, bring a large pot of heavily salted water to a rolling boil and cook the dried fettuccine according to package directions until al dente, about 9-11 minutes.
11. Reduce the skillet heat to low and slowly pour in the heavy cream, stirring constantly to combine with the mushroom mixture.
12. Simmer the sauce gently for 3-4 minutes until slightly thickened, then stir in the freshly grated Parmesan cheese until melted and smooth.
13. Drain the cooked fettuccine, reserving 1/2 cup of the starchy pasta water.
14. Add the drained pasta to the creamy mushroom sauce along with 1/4 cup of the reserved pasta water, tossing gently to coat every strand.
15. Return the rested chicken thighs to the skillet, nestling them into the pasta, and sprinkle with finely chopped fresh parsley.
A final drizzle of extra virgin olive oil over each serving brings out the sauce’s silken texture, while the crispy chicken skin provides a satisfying contrast to the tender pasta. The earthy mushrooms and rich cream create layers of flavor that deepen with each bite, making this dish perfect for sharing with loved ones or savoring alone with a good book.
Chicken Thigh Pasta with Broccoli and Cheddar
Musing on quiet evenings, I find myself drawn to simple comforts that fill the kitchen with warmth and the heart with contentment. This chicken thigh pasta with broccoli and cheddar is exactly that kind of meal—uncomplicated yet deeply satisfying, perfect for when you need something nourishing without fuss.
Ingredients
- 1.5 pounds bone-in, skin-on chicken thighs with golden-brown skin
- 8 ounces dried rigatoni pasta with ridged edges
- 2 cups small broccoli florets with vibrant green color
- 1.5 cups freshly shredded sharp cheddar cheese with rich tang
- 3 tablespoons rich extra virgin olive oil with fruity notes
- 2 cloves aromatic garlic, finely minced
- 1 cup heavy cream with velvety texture
- 1/2 cup low-sodium chicken broth with savory depth
- 1 teaspoon coarse sea salt with crystalline crunch
- 1/2 teaspoon freshly cracked black pepper with warm aroma
- 1/4 teaspoon smoked paprika with subtle smokiness
Instructions
- Preheat your oven to 375°F to ensure even cooking throughout the baking process.
- Pat the chicken thighs completely dry with paper towels to achieve crispy skin during roasting.
- Season both sides of the chicken thighs evenly with sea salt, black pepper, and smoked paprika.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until deeply golden brown.
- Flip the chicken thighs and transfer the entire skillet to the preheated oven for 20 minutes until internal temperature reaches 165°F.
- While chicken roasts, bring a large pot of salted water to a rolling boil for pasta cooking.
- Add rigatoni to the boiling water and cook for exactly 10 minutes until al dente with slight firmness.
- During the last 3 minutes of pasta cooking, add broccoli florets to blanch until bright green and tender-crisp.
- Drain pasta and broccoli together, reserving 1/4 cup of starchy pasta water for sauce consistency.
- Remove chicken from oven and transfer to a cutting board, leaving pan drippings in the skillet.
- Heat the same skillet over medium heat and add remaining olive oil and minced garlic, cooking for 1 minute until fragrant but not browned.
- Pour in chicken broth to deglaze the pan, scraping up all the browned bits from the bottom for maximum flavor.
- Add heavy cream and bring to a gentle simmer, stirring constantly until slightly thickened, about 3-4 minutes.
- Gradually whisk in shredded cheddar cheese until completely melted and smooth in the sauce.
- Add the drained pasta and broccoli to the cheese sauce, tossing gently to coat everything evenly.
- If sauce seems too thick, gradually add reserved pasta water until reaching your desired consistency.
- Shred or chop the roasted chicken thighs into bite-sized pieces, discarding bones and skin if preferred.
- Gently fold the chicken pieces into the pasta mixture until well distributed throughout the dish.
Nothing compares to the way the creamy cheddar clings to each rigatoni ridge while the broccoli provides fresh crunch against the tender chicken. The smokiness from the paprika-kissed thighs creates beautiful depth against the rich sauce, making this feel both comforting and sophisticated. For a lovely presentation, serve it family-style in the same skillet you cooked everything in, letting people help themselves to second helpings as the conversation flows.
Chicken Thigh Pasta with Caramelized Onions and Bacon
Beneath the quiet hum of the kitchen, there’s something deeply comforting about letting ingredients slowly transform, about filling the air with the kind of warmth that feels like a gentle embrace. It’s in these unhurried moments that simple components—chicken, onions, bacon—meld into something greater, a dish that feels both nourishing and celebratory. This is the kind of meal that asks for nothing more than your patience and rewards you with layers of deep, savory flavor.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 6 slices thick-cut applewood smoked bacon, chopped into ½-inch pieces
– 2 large yellow onions, thinly sliced
– 3 cloves garlic, minced
– 8 oz dried rigatoni pasta
– 2 cups low-sodium chicken broth
– ½ cup heavy cream
– ¼ cup grated Parmesan cheese
– 2 tbsp rich extra virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
3. Season both sides of the chicken thighs evenly with kosher salt and freshly cracked black pepper.
4. Heat 1 tablespoon of rich extra virgin olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Place the chicken thighs skin-side down in the hot skillet and cook undisturbed for 6–8 minutes until the skin is golden brown and crisp.
6. Flip the chicken thighs and cook for 3 more minutes, then transfer them to a plate.
7. Add the chopped thick-cut applewood smoked bacon to the same skillet and cook for 5–7 minutes until crispy, stirring occasionally.
8. Remove the bacon with a slotted spoon, leaving the rendered fat in the skillet.
9. Add the thinly sliced yellow onions to the skillet and cook over medium-low heat for 20–25 minutes, stirring occasionally, until they turn a deep golden brown and become sweet and soft.
10. Stir in the minced garlic and cook for 1 minute until fragrant.
11. Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon to build flavor.
12. Bring the mixture to a gentle simmer, then nestle the seared chicken thighs back into the skillet skin-side up.
13. Transfer the skillet to the preheated oven and bake uncovered for 25 minutes until the chicken reaches an internal temperature of 165°F.
14. While the chicken bakes, cook the dried rigatoni pasta in a large pot of salted boiling water according to package directions until al dente, then drain.
15. Remove the skillet from the oven and place it back on the stovetop over low heat.
16. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and slightly thickened.
17. Add the cooked rigatoni pasta and crispy bacon to the skillet, tossing gently to coat everything in the creamy sauce.
18. Garnish with chopped fresh parsley before serving.
The tender chicken thighs, with their crisp skin, meld beautifully with the silky, sweet onions and salty bacon, while the rigatoni cradles every bit of the rich, creamy sauce. For a cozy twist, serve it in shallow bowls with a side of crusty bread to soak up the extra sauce, or top with extra Parmesan and a drizzle of olive oil for added depth.
Summary
Ultimately, these 20 creamy chicken thigh pasta recipes offer delicious comfort food perfect for any night of the week. We hope you find new family favorites among these comforting dishes! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest so other home cooks can discover these creamy delights too.
