Prepare for an extraordinary weeknight dinner with this incredible one-pot pappardelle pasta with chicken thighs. This dish effortlessly combines convenience with gourmet flavors, making it a new staple in your recipe repertoire. Succulent chicken thighs and wide, luxurious pappardelle noodles simmer together in a deeply flavorful, creamy sauce crafted from sautéed onions, earthy mushrooms, and sweet tomatoes. Each serving is then crowned with delicate shavings of Parmesan cheese, adding a final touch of richness and elegance. It’s a meal that promises minimal cleanup and maximum satisfaction.

Experience the Ultimate Flavor: Our Signature One-Pot Pasta Dish

Here at Fit Foodie Finds, one-pot pasta recipes hold a special place in our hearts – and our kitchens! They revolutionize the cooking experience, transforming a potentially complicated meal into a streamlined process with significantly less mess to tackle afterward. This convenience makes them an unparalleled choice for those busy weeknights when you crave a homemade, comforting meal without the fuss. This chicken pappardelle pasta embodies everything we love about one-pot wonders and more. It features straightforward steps, an abundance of rich, savory flavors, and an irresistible appeal that will have every member of your family asking for seconds. Get ready for this to become your new favorite culinary creation, a dish that effortlessly brings joy to your dinner table.

To elevate this delightful meal even further, consider serving this one-pot pappardelle pasta alongside a crisp, vibrant salad of your choice. Or, for a truly indulgent experience, use some warm, buttered crusty bread to sop up every last drop of the dreamy, flavorful sauce. You’ll find yourself wanting to douse everything in its rich embrace!

Key Ingredients for Our Savory Pappardelle Pasta

Crafting this flavorful one-pot pappardelle pasta begins with selecting quality ingredients. Each component plays a vital role in building the depth and richness of this dish:

• Chicken Thighs: We highly recommend using bone-in, skin-on chicken thighs for maximum flavor and juiciness, as the bone helps to infuse the sauce with extra depth. However, for a quicker cooking time, boneless, skinless chicken thighs will also work beautifully, just be mindful of adjusting cooking durations.
• Essential Spices: A simple yet powerful blend of garlic powder, earthy dried thyme, and freshly ground salt and pepper is all you need to perfectly season the chicken, creating a flavorful crust and foundational taste.
• Chicken Broth: This is the heart of our sauce, providing a savory and robust liquid base that ensures the pasta cooks perfectly and the sauce has incredible depth. Opt for a good quality low-sodium broth to control the seasoning.
• Red Wine: A dry red wine, such as a Cabernet Sauvignon, adds complexity and a beautiful depth of flavor to the sauce. Its tannins help to cut through the richness and deglaze the pan, capturing all those delicious browned bits from the chicken. Any dry red wine you enjoy drinking will work well here.
• Fresh Vegetables: Aromatic white onion, savory Bella mushrooms, and fresh minced garlic form the flavorful trinity of vegetables that create a robust foundation for the sauce. These ingredients soften and sweeten, contributing essential umami.
• A Trio of Tomatoes: To achieve a rich, multi-layered tomato flavor, we combine sweet cherry tomatoes (which burst delightfully when cooked), crushed tomatoes for body and texture, and concentrated tomato paste for intense umami and thickness.
• Anchovy Paste: Don’t let this ingredient deter you! Just a single teaspoon of anchovy paste works wonders, dissolving into the sauce to add an incredible depth of savory, umami flavor without any fishy taste. It’s a secret weapon for boosting richness.
• Balsamic Vinegar: A touch of balsamic vinegar introduces a subtle sweetness and a deep, complex acidity that brightens the sauce and perfectly balances the other rich flavors. It’s a sophisticated counterpoint that sugar simply cannot replicate.
• Pappardelle Pasta: While other wide egg noodles could technically be used, pappardelle is the star here. Its broad, flat ribbons are ideal for clinging to the hearty sauce, making every bite a delightful experience. Its rough texture ensures maximum sauce adhesion.
• Fresh Thyme: A bundle of fresh thyme sprigs adds an aromatic, earthy note that beautifully complements the chicken and tomato sauce. The fresh herb infuses the dish with a fragrant, herbaceous essence that dried thyme alone cannot achieve.
• Heavy Cream: This ingredient is crucial for achieving that lusciously creamy and dreamy texture in the sauce. It adds just the right amount of richness and silkiness, transforming the rustic sauce into something truly indulgent.
• Parmesan Cheese: Finish your dish with a generous topping of freshly grated or shaved Parmesan cheese. Grated Parmesan melts effortlessly into the sauce, while shaved pieces provide a wonderful salty, nutty garnish. For best results, use good quality block Parmesan and grate it yourself, or purchase pre-shaved for convenience.

Step-by-Step Guide: Crafting One-Pot Pappardelle Pasta with Chicken Thighs

Follow these simple instructions to create a truly unforgettable and satisfying meal:

1. Season the Chicken Thighs to Perfection

Begin by combining the garlic powder, dried thyme, ½ teaspoon of salt, and ½ teaspoon of black pepper in a small bowl. Ensure your chicken thighs are thoroughly patted dry with paper towels; this step is crucial for achieving a beautiful sear. Generously season the chicken thighs with your prepared spice mixture. Using your hands, gently massage the spices into every crevice of the chicken, ensuring they are fully coated for maximum flavor absorption. Allow the seasoned chicken thighs to rest for at least 10 minutes (or up to 30 minutes in the refrigerator) to let the flavors meld and the chicken come closer to room temperature for even cooking.

2. Perfectly Cook the Chicken

Heat 1.5 tablespoons of olive oil in a large, heavy-bottomed skillet (one with high sides and a lid is ideal for this one-pot dish) over medium-high heat. Once the olive oil is shimmering and fragrant, carefully place the seasoned chicken thighs into the hot pan, skin-side down. Brown the chicken thighs for about 4 minutes on the skin side, gently moving them a few times to prevent sticking and ensure even browning. A golden, crispy skin is what you’re aiming for.

Next, flip the chicken thighs over. Immediately add the tablespoon of butter and 2 tablespoons of chicken broth to the pan. This addition helps to deglaze the pan, lifting all the flavorful browned bits from the bottom. Reduce the heat to medium, cover the skillet, and allow the chicken thighs to cook, covered, for another 5 minutes. This steaming helps them cook through while keeping them moist.

3. Sauté Aromatic Onions and Mushrooms

Carefully remove the chicken thighs from the skillet and set them aside on a plate. At this point, check their internal temperature; it should be between 145ºF and 155ºF. Don’t worry if they’re not fully cooked yet; they will finish cooking later in the sauce. Deglaze the skillet further with ¼ cup of red wine, using a wooden spoon to scrape up any remaining chicken and spice bits from the bottom of the pan – these are packed with flavor! Add the minced white onions to the skillet and sauté for 1 minute until they begin to soften. Then, add the sliced Bella mushrooms and an additional ¼ teaspoon of salt, continuing to sauté for another 4 minutes until the mushrooms are tender and have released their moisture.

4. Create the Rich Tomato Sauce Base

Stir in the minced garlic and cherry tomatoes to the skillet. Cover the pan and reduce the heat to low. Allow the tomatoes to gently cook and burst for about 3-4 minutes, releasing their sweet juices and softening. This creates a wonderfully fresh base for your sauce.

Uncover the skillet and add the crushed tomatoes, tomato paste, anchovy paste, balsamic vinegar, and the remaining chicken broth. Whisk all the ingredients together vigorously until the tomato paste and anchovy paste are fully incorporated into the rest of the sauce, creating a smooth, cohesive mixture. Bring the sauce to a gentle simmer, allowing the flavors to meld and deepen.

5. Cook the Pappardelle Pasta in the Sauce

Gently submerge the pappardelle pasta directly into the simmering sauce. Lay the bundle of fresh thyme on top of the pasta. Carefully arrange the partially cooked chicken thighs on top of the pappardelle. Cover the skillet tightly, then reduce the heat to low. Allow the pasta to cook for 15 minutes, stirring the pasta every 5 minutes to ensure it cooks evenly and prevents sticking, especially at the bottom of the pan.

After 15 minutes, uncover the skillet. Pour in the heavy cream and stir it thoroughly into the pasta and sauce. This adds a luxurious creaminess. Cover the skillet once more and cook for an additional 5 minutes over low heat, allowing the cream to fully incorporate and the pasta to absorb more flavor.

6. Serve and Savor Your Delicious Creation!

Once the pasta is cooked al dente (tender with a slight bite), remove the skillet from the heat and let it rest for 5 minutes before serving. This resting period allows the sauce to thicken slightly and the flavors to further meld. If, after this time, the pasta isn’t quite cooked to your liking, don’t despair! Carefully remove the chicken thighs from the skillet to prevent overcooking, add ¼ cup more chicken broth to the pasta, cover, and let it simmer for an additional 3 minutes. The extra liquid will help the pasta finish cooking. Top each generous serving with a scattering of freshly shaved Parmesan cheese, and prepare to enjoy a truly delightful and comforting meal!

Expert Tips for Your One-Pot Pappardelle Pasta Success

Achieve the best results with these invaluable tips:

Choose the Right Pasta: It’s crucial to use egg noodles, such as pappardelle, for this recipe. Regular dry pasta varieties have different cooking times and absorb liquids differently, which can lead to an undercooked or mushy result in a one-pot setting. Egg noodles cook faster and maintain their texture better within the sauce, making pappardelle the perfect choice for its wide, luxurious texture. If pappardelle isn’t available, any other wide egg noodle variety can be a suitable substitute.

Chicken Thigh Variations: We specifically developed and tested this recipe using bone-in, skin-on chicken thighs, which lend incredible depth of flavor and remain exceptionally juicy. If you opt for boneless, skinless chicken thighs, be aware that their cooking time will be significantly shorter. Monitor them closely to prevent overcooking and ensure they remain tender. Adjust the initial searing and covered simmering times accordingly, likely reducing them by a few minutes each.

Adjusting Pasta Doneness: If, towards the end of the cooking process, your pasta isn’t quite cooked through, it simply indicates it needs more moisture to fully absorb and soften. The best course of action is to add an additional ¼ cup of chicken broth, stir it thoroughly into the pasta, and then cover the skillet to allow it to simmer for another 3 minutes. To prevent your chicken thighs from becoming overcooked or dry during this extra simmering, we highly recommend temporarily removing them from the skillet before adding more broth and continuing to cook the pasta.

Preventing Sticking: To ensure an even cook and prevent any burnt or stuck-on pasta, make sure to stir the pasta every 5 minutes during its cooking phase. The starch from the pasta can easily adhere to the bottom of the pan, especially in a one-pot preparation. Regular stirring helps distribute the heat and moisture, ensuring every noodle cooks perfectly and your sauce remains intact.

Perfect Pairings: Serving Suggestions for Chicken Pappardelle Pasta

This rich and satisfying chicken pappardelle pasta is a meal in itself, but it truly shines when paired with a fresh, vibrant side. A crisp salad provides a wonderful contrast to the creamy sauce and hearty chicken. Here are some of our top recommendations for complementary salads:

• Arugula Salad: Its peppery notes offer a delightful counterpoint to the richness of the pasta.
• Strawberry Broccoli Salad: A surprising yet delicious combination of sweet and savory, adding texture and freshness.
• Greek Salad: The briny olives, tangy feta, and fresh vegetables provide a bright, zesty contrast.
• Asparagus Salad: Light and crisp, this salad adds a touch of spring greenness.

Beyond salads, consider serving this dish with warm, crusty bread to soak up every last bit of that exquisite sauce, or a simple side of steamed green beans or roasted broccolini for an added vegetable boost.

Freezing and Storage: Planning Ahead with Pappardelle Pasta

Thinking of making a big batch or saving some for later? While you can absolutely freeze the rich pasta sauce from this dish, we generally recommend holding off on pairing it with the pappardelle until you’re ready to thaw and serve. Freezing cooked pasta, especially egg noodles like pappardelle, can sometimes alter its texture, making it mushy or brittle upon thawing. For the best quality, cook fresh pasta when you reheat the sauce.

Freezer Instructions for Sauce: Allow the one-pot pappardelle pasta sauce (without the pasta or chicken, if possible, although chicken can be frozen with it) to cool completely to room temperature. Transfer it to an airtight, freezer-safe container or heavy-duty freezer bags. Ensure there’s minimal air in the container to prevent freezer burn. The sauce can be frozen for up to 3 months. When ready to use, thaw overnight in the refrigerator, then gently reheat on the stovetop and cook fresh pappardelle.

Refrigeration Guidelines

If you have leftovers of the complete dish (chicken, pasta, and sauce), it’s important to allow your pappardelle pasta to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-5 days.

To Reheat: For best results, place your refrigerated pasta in an oven-safe container or baking dish. Reheat in a preheated oven at 350°F (175°C) for 10-30 minutes. Be sure to check your pasta every 5-10 minutes, stirring gently, to ensure it heats through evenly without drying out or overcooking. You may want to add a splash of chicken broth or water to rehydrate the sauce if it appears too thick. Alternatively, individual portions can be gently reheated on the stovetop over low heat, adding a little liquid as needed, or in the microwave until warmed through.

Rated 5 out of 5 stars from 1 vote.

One-Pot Pappardelle Pasta with Chicken Thighs

This pappardelle pasta with chicken thighs is baked in a delicious red sauce. Make this one-pot pasta dinner tonight!

By: Lee Funke

Prep Time: 25 mins

Cook Time: 40 mins

Total Time: 1 hr 5 mins

Servings: 4

Ingredients

• 1.5 lbs. bone-in skin-on chicken thighs, boneless chicken thighs would work, too
• 1 tablespoon garlic powder
• 1 teaspoon dried thyme
• 1.5 teaspoons kosher salt, separated
• ½ teaspoon freshly ground black pepper
• 1.5 tablespoons olive oil
• 1 tablespoon butter
• 2 cups chicken broth, separated (+more if needed)
• ¼ cup red wine
• ½ large white onion, minced
• 8 oz. sliced Bella mushrooms
• 2 cloves garlic, minced
• 10 oz. cherry tomatoes
• 15 oz. crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon anchovy paste
• 1 tablespoon balsamic vinegar
• 8 oz. pappardelle pasta
• Bundle of fresh thyme
• 2-3 tablespoons heavy cream
• ¼ cup shaved parmesan cheese

Instructions

1. Mix the garlic powder, thyme, ½ teaspoon salt, and ½ teaspoon pepper in a bowl.
2. Pat the chicken thighs dry with a paper towel and then season the thighs with the garlic mixture. Massage the spices into the chicken thighs with your hands and be sure they are fully coated. Let the chicken thighs sit for 10 minutes.
   
3. Heat 1.5 tablespoons of olive oil in a large skillet (with sides and a cover) over medium/high heat. When the olive oil is hot and fragrant add the chicken thighs to the pan, skin side down. Brown the chicken thighs for 4 minutes skin side down and gently move the chicken thighs a few times to be sure they are not sticking to the pan.
   
4. Flip the chicken over and add the butter and 2 tablespoons of the broth to the pan to deglaze. Turn the heat to medium and cover the chicken. Let the thighs cook covered for 5 minutes.
5. Remove the thighs from the skillet and check the internal temperature. The internal temperature should be between 145ºF and 155ºF. They will cook longer later.
6. Deglaze the skillet with ¼ cup red wine and scrape the bits of chicken and spices from the bottom of the pan. Add the onions to the skillet and saute them for 1 minute. Add the mushrooms and ¼ teaspoon more of salt and saute for an additional 4 minutes.
7. Add the garlic and cherry tomatoes to the skillet and cover. Turn the heat to low and allow the tomatoes to cook and burst for about 3-4 minutes.
   
8. Add the crushed tomatoes, tomato paste, anchovy paste, balsamic vinegar, and the rest of the broth to the skillet and whisk until the tomato and anchovy paste are whisked into the rest of the sauce. Bring the sauce to a gentle boil.
9. Submerge the pappardelle into the sauce along with the bundle of thyme. Set the chicken thighs on top of the pappardelle and cover the skillet.
   
10. Turn the heat to low and cook the skillet for 15 minutes, stirring the pasta every 5 minutes.
    
11. Uncover the skillet and add the heavy cream to the pasta and stir. Cover and cook for an additional 5 minutes over low heat.
12. If the pasta is cooked, remove the skillet from the heat and let it rest for 5 minutes before serving. If the pasta still isn’t cooked, remove the chicken from the skillet, add ¼ cup more of broth and cover the skillet and let the pasta simmer for 3 minutes more.
13. Top the pasta with shaved parmesan.
    

Nutrition Information (Approximate per Serving)

Calories: 818 kcal, Carbohydrates: 61 g, Protein: 44 g, Fat: 44 g, Fiber: 5 g, Sugar: 11 g

Nutrition information is automatically calculated, so should only be used as an approximation.