Creamy Chicken Thigh Pasta

Creamy Chicken Thigh Pasta

This skillet pasta is rich, savory, and practical enough for a weeknight dinner. Chicken thighs brown in the pan first, then the pasta cooks right in a garlicky sun-dried tomato cream sauce with spinach and Parmesan.

The method is straightforward and keeps cleanup simple. Use a wide skillet so the chicken browns instead of steams, then keep the sauce at a gentle simmer so the pasta turns tender without the cream reducing too fast.

Ingredients for Creamy Chicken Thigh Pasta

• 1 1/2 to 2 pounds boneless skin-on chicken thighs (about 675g to 900g), patted dry
• 1 to 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 to 1 teaspoon black pepper
• 1 to 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small yellow onion, diced (about 150g)
• 5 to 6 cloves garlic, minced (about 20g)
• 1/2 cup chopped sun-dried tomatoes packed in oil (about 70g)
• 1/2 cup dry white wine (about 120g)
• 2 cups chicken stock (about 480g), plus more as needed
• 1 1/2 cups half-and-half or heavy cream (about 360g)
• 10 to 12 ounces cavatappi pasta (about 340g)
• 3 to 4 cups baby spinach (about 90g)
• 1/2 to 3/4 cup freshly grated Parmesan or Parmigiano-Reggiano (about 50g)
• 2 to 3 tablespoons chopped fresh parsley or basil

Optional: 1/4 to 1/2 teaspoon red pepper flakes for a little heat.

How to Make Chicken Thigh Pasta

1. Season the chicken: Pat the chicken thighs dry and season both sides with the salt and black pepper.
2. Sear the chicken: Heat a large deep 12-inch skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil, then place the chicken skin-side down in the pan. Cook for 5 to 7 minutes, mostly undisturbed, until the skin is well browned and some fat has rendered. Flip and cook for 3 to 5 minutes more, until nearly cooked through. Transfer to a plate. If needed, cook in batches so the pan does not get crowded.
3. Cook the aromatics: Reduce the heat to medium. If the skillet looks very greasy, spoon off some fat and leave enough to cook the onion. Add the butter and onion with a small pinch of salt. Cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic and sun-dried tomatoes and cook for 30 to 60 seconds, just until fragrant. Stir in the red pepper flakes here if using.
4. Deglaze the pan: Pour in the white wine and scrape up the browned bits with a wooden spoon. Simmer for 1 to 2 minutes, until the wine smells less sharp and reduces slightly.
5. Add the liquids: Stir in the chicken stock and half-and-half or cream. Bring to a gentle simmer over medium heat.
6. Cook the pasta: Add the cavatappi and stir so it is mostly submerged. Keep the sauce at a gentle simmer, not a hard boil, and cook for 10 to 15 minutes, stirring often so the pasta does not stick. If the skillet starts to look dry before the pasta is tender, add extra stock in small splashes.
7. Finish the chicken: Nestle the chicken thighs back into the skillet. Simmer for 3 to 5 minutes more, until the chicken reaches 165°F in the thickest part and the pasta is tender with a little bite left.
8. Add the spinach and cheese: Lower the heat to low or medium-low. Stir in the spinach a handful at a time until wilted. Add the Parmesan gradually, stirring between additions so it melts smoothly into the sauce.
9. Taste and serve: Taste the sauce before adding more salt, since the stock, sun-dried tomatoes, and cheese all add seasoning. Add more pepper if needed, then finish with parsley or basil. Serve right away while the sauce is still loose and glossy.

How to Keep the Sauce Smooth

Once the cream is in the skillet, avoid a hard boil. If the heat is too high, the sauce can reduce too quickly or turn grainy when the cheese is added. Lower the heat before stirring in the Parmesan, and use freshly grated cheese if possible for the smoothest finish.

Easy Swaps

You can use boneless skinless chicken thighs if needed. They will still work well, but you will lose some rendered fat and the browned skin. Chicken breast also works with a shorter cooking time, but it dries out more easily, so check it closely and remove it once it reaches 165°F. If you want a similar pasta dinner made with chicken breast instead, try Creamy Chicken Breast Pasta. For a simple flavor boost before cooking chicken breast, this Chicken Breast Marinade Recipe can help.

Cavatappi can be replaced with another short pasta shape like penne, rotini, or fusilli. If you do not want to use wine, replace it with extra stock and finish the dish with a small splash of lemon juice.

Serving Ideas

• A simple green salad with vinaigrette
• Garlic bread or crusty bread
• Extra Parmesan and fresh herbs at the table

How to Store and Reheat Chicken Thigh Pasta

Let leftovers cool, then refrigerate in an airtight container for up to 3 to 4 days. The pasta will absorb more sauce as it sits, so it will thicken in the fridge.

Reheat gently on the stovetop or in the microwave with a splash of chicken stock, water, or cream to loosen the sauce. Stir as it warms and avoid overheating, which can dry out the chicken and make the sauce separate.

If you want to prep ahead, chop the onion, garlic, herbs, and sun-dried tomatoes in advance. The finished pasta is best served fresh, but if you know you will reheat it later, leave the sauce slightly looser at the end.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: about 1/4 of the recipe
• Calories: about 815
• Protein: 39g
• Fat: 46g
• Carbohydrates: 49g
• Per 100g: about 205 calories, 10g protein, 12g fat, 12g carbohydrates