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Pappardelle pasta in a skillet.
4.67 from 6 votes

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!
Prep 25 minutes
Cook 40 minutes
Total 1 hour 5 minutes
Fat 44
Carbs 61
Protein 44
Yield 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 time
  • 2-3 tablespoons heavy cream
  • ¼ cup shaved parmesan cheese

Instructions

  • Mix the garlic powder, thyme, ½ teaspoon salt, and ½ teaspoon pepper in a bowl.
  • 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.
    Chicken breasts on a baking sheet with herbs.
  • 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.
    Chicken breasts in a frying pan with butter.
  • 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.
  • 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.
  • 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.
  • Add the garlic and cherry tomatoes of time to the skillet and cover. Turn the heat to low and allow the tomatoes to cook and burst for about 3-4 minutes.
    Mushrooms and tomatoes in a pan with a wooden spoon.
  • 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.
  • 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.
    A skillet filled with meat and noodles.
  • Turn the heat to low and cook the skillet for 15 minutes, stirring the pasta every 5 minutes.
    Chicken breasts in a pan with sauce and noodles.
  • Uncover the skillet and add the heavy cream to the pasta and stir. Cover and cook for an additional 5 minutes over low heat.
  • 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.
  • Top the pasta with shaved parmesan.
    Pappardelle pasta in a skillet.

Tips & Notes

  • You can not use any ‘regular’ pasta for this recipe. Any egg noodle variety will work, but pappardelle is best.
  • We tested this recipe with bone-in and skin on chicken thighs. If you choose to use boneless chicken thighs, the cook time will be significantly less.
  • If your pasta isn’t all the way cooked at the end of the recipe that means it needs more moisture to absorb and cook, add more broth, mix, and cover until the pasta is cooked through. We suggest removing the chicken thighs from the skillet so the chicken does not overcook.
  • Be sure that the pasta isn’t sticking to the bottom of the pa

Nutrition Facts

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