Creamy Tomato Pasta with Crispy Chicken Thighs
Ingredients
- 4chicken thighs (bone-in, skin-on)
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- 1 mediumyellow onion
- 4 clovesgarlic
- 1 can (28 oz)canned crushed tomatoes
- ½ cupheavy cream
- 1 pounddried pasta (penne or rigatoni)
- ½ cupparmesan cheese
- ¼ cupfresh basil (loosely packed)
- ¼ teaspoonred pepper flakes
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Chop 1/4 cup loosely packed fresh basil.
- 04
Grate 1/2 cup parmesan cheese.
Method
- 01
Pat chicken thighs dry and season generously with salt and black pepper on both sides.
- 02
Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Once shimmering, add chicken skin-side down and cook for 6–7 minutes until the skin is golden and crispy. Flip and cook another 4–5 minutes until the second side is light brown. Transfer to a plate.
- 03
In the same skillet, add diced onion and cook for 3–4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- 04
Pour in the crushed tomatoes, red pepper flakes, and a pinch of salt. Stir well, then nestle the chicken thighs back into the sauce. Simmer uncovered for 12–15 minutes until the chicken is cooked through (internal temperature 165°F).
- 05
Stir in the heavy cream and simmer for 2 minutes to warm through. Taste and adjust salt and pepper.
- 06
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes (or follow package directions). Reserve 1 cup pasta water, then drain.
- 07
Add the cooked pasta to the skillet with the sauce and chicken, stirring gently. If the sauce seems too thick, add reserved pasta water 1/4 cup at a time until it reaches a silky consistency.
- 08
Divide among bowls, top with grated parmesan and fresh basil, and serve warm.
Spice Tips
The recipe is gently seasoned, but you can deepen the flavors easily. Add 1/2 teaspoon dried oregano or Italian seasoning to the sauce for herbal warmth. For a hint of heat, increase the red pepper flakes to 1/2 teaspoon or stir in a small pinch of cayenne. A squeeze of fresh lemon juice (about 1 tablespoon) at the end brightens everything and cuts through the richness of the cream.
Make ahead: Brown the chicken thighs and prepare the sauce up to 2 hours before serving; reheat gently before adding pasta. Leftovers keep refrigerated up to 3 days and reheat beautifully. For a lighter version, substitute Greek yogurt or crème fraîche for half the cream.