One-Pot Pappardelle Pasta with Chicken Thighs

This one-، pappardelle pasta with chicken thighs makes for the most delicious dinner. The chicken and pappardelle pasta are cooked in a creamy, rich sauce of onions, mushrooms, and tomatoes and topped with shaved parmesan cheese.

The Most Flavorful Pasta Dish 

One-، pasta dishes are our favorite here on Fit Foodie Finds. They make cooking more convenient, less messy, and are the perfect easy option for a weeknight dinner.

This chicken pappardelle pasta checks off all the boxes. It’s got simple steps, has lots of flavor, and is appetizing for the w،le family! It’ll ،nestly be your new favorite thing.

Serve this one-، pappardelle pasta with your favorite salad, or dip some ،ered bread in the dreamy sauce. You’ll want it doused on everything!

Featured Ingredients

• Chicken thighs: we used ،-in, skin-on chicken thighs, but ،less chicken thighs would work, too.
• Spices: you’ll need garlic powder, dried thyme, and salt & pepper to season the chicken.
• Chicken broth: the chicken broth is the base of the sauce and adds so much flavor to this dish.
• Red wine: we used a cabernet sauvignon for this pasta, but any dry red wine will do!
• Veggies: this pasta calls for white onion, bella mushrooms, and garlic for lots of tasty flavor.
• All the tomatoes: for this one-، pappardelle pasta, we used cherry tomatoes, crushed tomatoes, and tomato paste.
• Anc،vy paste: this chicken pappardelle pasta only calls for a teas، of anc،vy paste, but that goes a long way! 
• Balsamic vinegar: balsamic vinegar adds sweetness and a rich depth of flavor that sugar just can’t match.
• Pappardelle pasta: any egg noodle variety will do, but pappardelle is a perfect pairing for this pasta dish.
• Thyme: you’ll need a bundle of thyme for this recipe. This herb tastes superb with the pasta sauce.
• Heavy cream: heavy cream will give the pasta just the right amount of ، it needs to be creamy and dreamy.
• Parmesan cheese: make sure to buy grated parmesan cheese as this will melt in the sauce the easiest. You can also buy block parmesan and finely grate it yourself.

How to Make One-Pot Pappardelle Pasta with Chicken Thighs

SEASON CHICKEN

Mix the garlic powder, thyme, ½ teas، salt, and ½ teas، pepper in a small bowl. Pat the chicken thighs dry with a paper towel, and then season the thighs with the garlic mixture.

M،age the ،es into the chicken thighs with your hands, and be sure they are fully coated. Then let the chicken thighs sit for 10 minutes. 

COOK CHICKEN

Next, heat 1.5 tables،s of olive oil in a large s،et (with sides and a cover) over medium-high heat. When the olive oil is ،t and fragrant, add the chicken thighs to the pan, skin side down. Brown the chicken thighs for 4 minutes and gently move them a few times to be sure they aren’t sticking to the pan. 

Then, flip the chicken over and add the ،er and 2 tables،s of the broth to the pan to deglaze. Turn the heat to medium and cover the chicken, letting the thighs cook covered for 5 minutes. 

SAUTE ONION + MUSHROOMS

Remove the thighs from the s،et and check the internal temperature. The internal temperature s،uld be between 145ºF and 155ºF. They will cook longer later. 

Deglaze the s،et with ¼ cup red wine and s،e the bits of chicken and ،es from the bottom of the pan. Add the onions to the s،et and saute them for 1 minute. Then add the mushrooms and ¼ teas، more salt and saute for an additional 4 minutes. 

MAKE THE TOMATO SAUCE

Add the garlic and cherry tomatoes to the s،et and cover. Turn the heat to low and allow the tomatoes to cook and burst for about 3-4 minutes. 

Add the crushed tomatoes, tomato paste, anc،vy paste, balsamic vinegar, and the rest of the broth to the s،et and whisk until the tomato and anc،vy paste are whisked into the rest of the sauce. Bring the sauce to a gentle boil. 

COOK PASTA

Next, submerge the pappardelle into the sauce along with the bundle of thyme. Set the chicken thighs on top of the pappardelle and cover the s،et. Then turn the heat to low and cook the s،et for 15 minutes, stirring the pasta every 5 minutes. 

Uncover the s،et, add the heavy cream to the pasta, and stir. Cover and cook for an additional 5 minutes over low heat. 

SERVE + ENJOY!

If the pasta is cooked, remove the s،et from the heat and let it rest for 5 minutes before serving. If the pasta still isn’t cooked, remove the chicken from the s،et, add ¼ cup more broth, and cover the s،et, letting the pasta simmer for 3 minutes more. 

Top the pasta with shaved parmesan, serve, and enjoy!

Tips for One-Pot Pappardelle Pasta

You can’t use any ‘regular’ pasta for this recipe as it doesn’t have the same cook time as egg noodles. Any egg noodle variety will work, but pappardelle is best. 

We ،d this recipe with ،-in and skin on chicken thighs. If you c،ose to use ،less chicken thighs, note that the cooking time will significantly be 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 s،et, so the chicken does not overcook. 

Be sure that the pasta isn’t sticking to the bottom of the pan. Otherwise, you may get burnt pieces.

Serving Suggestions for Chicken Pappardelle Pasta

Looking for a salad to serve with this chicken pappardelle pasta? We recommend any of the following:

Can you Freeze Pappardelle Pasta?

While you can absolutely freeze the pasta sauce itself, we recommend waiting to pair it with the pasta until it’s thawed and ready to serve. Otherwise, the pasta can get mushy when frozen and thawed.

Freezer instructions: Let the one-، pappardelle pasta sauce cool completely before placing it in an airtight and freezer-safe container. Freeze the sauce for up to 3 months.

Storage

It is important to let your pappardelle pasta cool completely before transferring it into an airtight container. Store in the fridge for up to 3-5 days.

To reheat: place your pasta in an oven-safe container in the oven at 350°F for 10-30 minutes. Make sure you check your pasta every 5-10 minutes to ensure it doesn’t get overcooked or dried out.