18 Creamy Chicken Thigh Pasta Delights

Craving something rich, comforting, and downright delicious? Look no further than these 18 Creamy Chicken Thigh Pasta Delights—your new go-to for weeknight dinners that feel anything but ordinary. Juicy chicken thighs and velvety sauces come together in these easy, flavor-packed recipes that’ll have everyone asking for seconds. Ready to dig in? Let’s dive into the creamiest, coziest pasta dishes you’ll ever make!

Garlic Parmesan Chicken Thigh Pasta

This creamy, garlicky pasta with crispy chicken thighs is a weeknight hero—comforting, flavorful, and ready in under 30 minutes.

Ingredients

• 4 boneless, skinless chicken thighs
• 8 oz fettuccine (or pasta of choice)
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Cook pasta according to package instructions. Drain, reserving 1/2 cup pasta water.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. In the same skillet, heat 1 tbsp olive oil over medium. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, Italian seasoning, and remaining 1/2 tsp salt. Simmer for 2 minutes.
4. Stir in Parmesan cheese until melted. Toss in cooked pasta, adding reserved pasta water as needed to loosen the sauce.
5. Slice chicken thighs and arrange over pasta. Garnish with parsley and extra Parmesan.

The crispy-edged chicken thighs pair perfectly with the silky garlic-Parmesan sauce—it’s a restaurant-worthy dish without the fuss.

Tip: For extra flavor, scrape up the browned bits from the chicken when making the sauce—they’re packed with umami!

Creamy Sun-Dried Tomato Chicken Thigh Pasta

This rich, velvety pasta dish balances tangy sun-dried tomatoes with tender chicken thighs—a weeknight winner that tastes like a restaurant splurge.

Ingredients:

• 1 lb boneless, skinless chicken thighs, patted dry
• 8 oz fettuccine or penne pasta
• 3 tbsp olive oil, divided
• 1/2 cup julienned sun-dried tomatoes (oil-packed, drained)
• 3 garlic cloves, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp red pepper flakes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, torn (for garnish)

Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Season chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then cook 5–6 minutes per side until golden. Transfer to a plate.
3. In the same skillet, heat 1 tbsp olive oil. Add sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes. Sauté 1 minute until fragrant.
4. Pour in heavy cream and simmer 2 minutes. Stir in Parmesan until melted. Slice chicken, then add it and pasta to the skillet, tossing with tongs. Thin sauce with reserved pasta water if needed.
5. Garnish with fresh basil and serve immediately.

The sun-dried tomatoes lend a caramelized depth to the cream sauce, while the chicken thighs stay juicy even after simmering. Tip: For extra silkiness, stir in a pat of butter with the Parmesan.

Spicy Cajun Chicken Thigh Pasta

This creamy, smoky pasta packs a punch with bold Cajun spices and tender chicken thighs—perfect for weeknights when you crave something hearty but fuss-free.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz penne pasta
• 2 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp crushed red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the penne pasta according to package instructions. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5–6 minutes until browned. Remove and set aside.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add the red bell pepper and sauté for 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Pour in the heavy cream and chicken broth, then whisk in the 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp red pepper flakes. Simmer for 3–4 minutes until slightly thickened.
5. Return the chicken to the skillet, add the cooked pasta, and toss to coat. Stir in the 1/4 cup Parmesan cheese until melted. Garnish with fresh parsley.

The smoky Cajun spice and creamy sauce cling to every noodle, while the juicy chicken thighs keep it satisfyingly rich. Tip: For extra heat, double the red pepper flakes or add a dash of hot sauce at the end!

Lemon Herb Chicken Thigh Pasta

This bright, zesty pasta dish combines tender chicken thighs with a lemony herb sauce for a weeknight meal that feels effortlessly special.

Ingredients:

• 1 lb boneless, skinless chicken thighs, trimmed
• 8 oz dried linguine (or pasta of choice)
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• Zest and juice of 1 large lemon (about 3 tbsp juice)
• 1/2 cup grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. Season chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add garlic, oregano, thyme, and red pepper flakes; cook 30 seconds until fragrant.
4. Slice chicken into strips. Return to skillet with pasta, lemon zest, lemon juice, and 1/4 cup pasta water. Toss to coat, adding more pasta water if needed. Stir in Parmesan and parsley.

The magic here? The lemon juice and zest pull double duty—brightening the rich chicken and melding with the herbs for a sauce that clings perfectly to every noodle.

Tip: For extra depth, scrape up the browned bits from the chicken when sautéing the garlic—they’re flavor gold!

Cheesy Broccoli Chicken Thigh Pasta

This one-pot wonder combines tender chicken, crisp broccoli, and gooey cheese for a weeknight meal that’s as comforting as it is easy.

Ingredients:

• 8 oz penne pasta (or your favorite short pasta)
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups broccoli florets, chopped into bite-sized pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 1 ½ cups shredded cheddar cheese
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, ½ tsp salt, ¼ tsp black pepper, and Italian seasoning. Cook for 5–6 minutes until browned and cooked through.
3. Add minced garlic and broccoli to the skillet. Sauté for 3–4 minutes until broccoli is bright green but still crisp.
4. Reduce heat to low. Stir in cooked pasta, heavy cream, cheddar cheese, remaining ½ tsp salt, and ¼ tsp black pepper. Toss until cheese melts and coats everything evenly, about 2 minutes.
5. Sprinkle Parmesan cheese over the top, cover, and let sit for 1–2 minutes to melt before serving.

The magic here? The creamy sauce clings to every noodle without feeling heavy, thanks to the bright pop of broccoli.

Tip: For extra crunch, reserve a few broccoli florets and sprinkle them raw on top before serving.

Pesto Chicken Thigh Pasta Bake

This creamy, herby pasta bake is a weeknight hero—packed with juicy chicken thighs, tender pasta, and a pesto-infused sauce that’ll have everyone asking for seconds.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz penne pasta (about 3 cups dry)
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Cook the penne according to package instructions until al dente, then drain.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, garlic powder, salt, and black pepper. Cook for 5–6 minutes until browned but not fully cooked through.
3. In a large bowl, mix the cooked pasta, chicken, pesto, and heavy cream until evenly coated. Transfer to a greased 9×13-inch baking dish.
4. Sprinkle mozzarella and Parmesan evenly over the top. Bake for 20–25 minutes until bubbly and golden.

The magic here? The pesto melds with the cream to create a velvety sauce, while the chicken stays irresistibly tender.

Tip: For extra crunch, broil for the last 2 minutes—just watch closely!

Spinach and Artichoke Chicken Thigh Pasta

This creamy, cheesy pasta combines tender chicken thighs with the classic flavors of spinach-artichoke dip—comfort food at its finest!

Ingredients:

• 8 boneless, skinless chicken thighs (about 1.5 lbs)
• 12 oz penne pasta
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and chopped
• 4 cups fresh spinach
• 1 cup heavy cream
• 4 oz cream cheese, cubed
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. Cook penne according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5–6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate and shred.
3. In the same skillet, sauté garlic for 30 seconds. Add artichoke hearts and spinach, stirring until spinach wilts (about 2 minutes).
4. Reduce heat to medium-low. Stir in heavy cream, cream cheese, Parmesan, remaining 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using). Simmer for 3–4 minutes until creamy.
5. Add shredded chicken and cooked pasta to the skillet, tossing to coat. Warm through for 2 minutes.

The cream cheese melts into a luscious sauce that clings perfectly to every noodle, while the artichokes add a tangy bite.

Tip: For extra richness, top with a sprinkle of mozzarella and broil for 2 minutes before serving.

One-Pot Creamy Chicken Thigh Alfredo

This rich and cozy Alfredo comes together in one pot, with tender chicken thighs adding extra depth to the creamy sauce—no fuss, just comfort in every bite.

Ingredients:

• 4 boneless, skinless chicken thighs
• 8 oz fettuccine pasta, broken in half
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup low-sodium chicken broth
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried Italian seasoning
• 1 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large pot or deep skillet, melt 3 tbsp unsalted butter over medium-high heat. Add chicken thighs and cook for 5–6 minutes per side until golden and cooked through. Transfer to a plate.
2. In the same pot, add 3 cloves garlic, minced and sauté for 30 seconds until fragrant. Pour in 1 1/2 cups heavy cream, 1 cup chicken broth, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp Italian seasoning, stirring to combine.
3. Add fettuccine, submerging it in the liquid. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12–15 minutes, stirring occasionally, until pasta is al dente and sauce has thickened slightly.
4. Shred or slice the cooked chicken thighs and stir them into the pot along with 1 cup Parmesan cheese until melted and creamy.
5. Garnish with 2 tbsp fresh parsley and serve immediately.

The magic here? The chicken thighs stay juicy while their pan drippings infuse the Alfredo sauce with savory flavor—no separate sauce-making required!

Tip: For extra richness, swap half the broth for dry white wine.

Buffalo Chicken Thigh Pasta

This creamy, spicy pasta is a weeknight winner—packed with tender chicken thighs and just the right kick of buffalo sauce.

Ingredients:

• 8 oz penne pasta
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1/2 cup buffalo sauce
• 1/3 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 cup crumbled blue cheese (optional)
• 2 green onions, thinly sliced

Instructions:

1. Cook the penne according to package instructions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high. Add the chicken thighs and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
3. Reduce heat to medium-low. Stir in the buffalo sauce, heavy cream, butter, garlic powder, onion powder, and salt. Simmer for 3–4 minutes until slightly thickened.
4. Toss the cooked pasta in the sauce until evenly coated. Top with blue cheese (if using) and green onions.

The magic here? Juicy chicken thighs hold up to the bold buffalo flavor better than breast meat, and the cream tames the heat just enough.

Tip: For extra tang, drizzle with ranch dressing instead of blue cheese.

Roasted Red Pepper Chicken Thigh Pasta

This creamy, smoky pasta dish is a weeknight hero—packed with juicy chicken thighs and sweet roasted peppers for a meal that feels indulgent but comes together fast.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 8 oz penne pasta
• 1 cup jarred roasted red peppers, drained and sliced
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, torn (for garnish)

Instructions:

1. Cook the penne according to package instructions. Drain, reserving 1/2 cup pasta water.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Season chicken thighs with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp smoked paprika. Cook for 6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate, then shred.
3. In the same skillet, heat 1 tbsp olive oil. Add garlic and roasted red peppers, sautéing for 2 minutes until fragrant. Pour in 1/2 cup heavy cream and 1/4 cup Parmesan, stirring until melted.
4. Add cooked pasta, shredded chicken, and 1/4 cup reserved pasta water (add more if needed). Toss to coat evenly. Garnish with fresh basil.

The magic here? Smoky paprika and sweet peppers cling to every noodle, while the cream sauce stays light thanks to a splash of starchy pasta water.

Tip: For extra depth, char fresh peppers under the broiler instead of using jarred—just peel and slice before adding!

Mushroom and Thyme Chicken Thigh Pasta

This creamy, herb-kissed pasta is a weeknight hero—earthy mushrooms and tender chicken thighs mingle in a garlicky pan sauce that clings perfectly to every noodle.

Ingredients

• 8 oz fettuccine (or pasta of choice)
• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ cup heavy cream
• ½ cup chicken broth
• ½ tsp salt, plus more for pasta water
• ¼ tsp black pepper
• ¼ cup grated Parmesan, plus more for serving

Instructions

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve ½ cup pasta water, then drain.
2. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high. Pat chicken dry, season with ½ tsp salt and ¼ tsp pepper, then cook skin-side down for 6 minutes until golden. Flip and cook 5 more minutes. Transfer to a plate.
3. In the same skillet, sauté mushrooms for 4 minutes until browned. Add 3 minced garlic cloves and 1 tsp thyme, stirring for 30 seconds until fragrant.
4. Pour in ½ cup chicken broth and ½ cup heavy cream, scraping up browned bits. Simmer 3 minutes until slightly thickened. Stir in ¼ cup Parmesan until melted.
5. Return chicken to the skillet, nestling into the sauce. Simmer 2 minutes to reheat. Toss with pasta, adding reserved pasta water as needed to loosen the sauce.

The crispy-skinned chicken thighs infuse the sauce with rich flavor, while the thyme and mushrooms add a cozy, rustic depth. Serve with extra Parmesan and crusty bread to swipe up every last drop.

Tip: For extra silkiness, finish the sauce with a pat of butter off the heat.

Jalapeño Popper Chicken Thigh Pasta

This creamy, spicy pasta combines the best flavors of jalapeño poppers with juicy chicken thighs for a weeknight dinner that’s anything but boring.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz penne pasta
• 4 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 4 slices bacon, chopped
• 2 jalapeños, seeded and finely diced (keep seeds for extra heat)
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add chicken thighs, smoked paprika, salt, and black pepper. Cook for 6–7 minutes until browned. Remove from skillet.
3. In the same skillet, cook bacon until crispy. Add jalapeños and garlic, sautéing for 2 minutes until fragrant.
4. Reduce heat to low. Stir in cream cheese, heavy cream, cheddar cheese, and Parmesan cheese until melted and smooth.
5. Return chicken to the skillet, add cooked pasta, and toss to coat. Simmer for 2–3 minutes until heated through.
6. Garnish with cilantro and serve immediately.

The crispy bacon and creamy cheese sauce balance the jalapeño’s kick perfectly, making every bite addictive.

Tip: For extra crunch, top with crushed butter crackers or panko breadcrumbs before serving.

Tuscan Chicken Thigh Pasta

This Tuscan Chicken Thigh Pasta is a creamy, garlicky dream with sun-dried tomatoes and spinach—comfort food that feels fancy but comes together in one skillet.

• 4 bone-in, skin-on chicken thighs
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ cup chopped sun-dried tomatoes (oil-packed)
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 cups baby spinach
• 8 oz fettuccine, cooked al dente

1. Pat chicken thighs dry and season with ½ tsp salt and black pepper. Heat olive oil in a large skillet over medium-high. Cook chicken, skin-side down, for 6–8 minutes until crisp. Flip and cook 5 more minutes. Transfer to a plate.
2. In the same skillet, sauté garlic, sun-dried tomatoes, Italian seasoning, red pepper flakes, and remaining ½ tsp salt for 1 minute until fragrant.
3. Pour in heavy cream and simmer 2 minutes. Stir in Parmesan until melted. Add spinach and wilt for 1 minute.
4. Return chicken to the skillet, nestling it into the sauce. Simmer 5 minutes to heat through. Serve over fettuccine.

The crispy-skinned chicken thighs soak up the rich, velvety sauce, while the sun-dried tomatoes add a sweet-tangy punch. Tip: Reserve ½ cup pasta water to thin the sauce if needed!

Bacon and Blue Cheese Chicken Thigh Pasta

This creamy, savory pasta combines crispy bacon, tender chicken thighs, and tangy blue cheese for a dish that feels indulgent but comes together in no time.

Ingredients:

• 6 slices bacon, chopped
• 4 boneless, skinless chicken thighs, trimmed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 oz penne pasta
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup crumbled blue cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large skillet, cook bacon over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, leaving drippings in the pan.
2. Season chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Cook in the same skillet over medium-high heat until golden and cooked through (165°F internal temp), about 5-6 minutes per side. Remove, let rest 5 minutes, then slice.
3. Meanwhile, cook penne according to package directions. Reserve 1/2 cup pasta water before draining.
4. In the same skillet, sauté garlic in remaining bacon fat for 30 seconds until fragrant. Stir in heavy cream and 1/4 cup reserved pasta water, simmering for 2 minutes to thicken slightly.
5. Add cooked pasta, chicken, and bacon to the skillet, tossing to coat. Remove from heat and stir in blue cheese until melted. Garnish with parsley.

The magic here is how the salty bacon fat infuses the creamy sauce, while the blue cheese adds a punchy contrast without overpowering. Tip: For extra richness, stir in a pat of butter with the cream.

Pumpkin Sage Chicken Thigh Pasta

This cozy one-pan pasta combines tender chicken thighs with creamy pumpkin and fragrant sage for a dish that feels like a warm hug on a chilly night.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 8 oz fettuccine pasta
• 1 cup canned pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 3 tbsp olive oil, divided
• 2 tbsp chopped fresh sage
• 3 garlic cloves, minced
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 400°F. Season chicken thighs with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high. Sear chicken skin-side down for 5 minutes until golden, then flip and cook 3 more minutes. Transfer to a plate.
2. In same skillet, heat remaining 1 tbsp olive oil. Add garlic and sage, sautéing 30 seconds until fragrant. Stir in pumpkin puree, cream, 1/2 tsp salt, 1/4 tsp pepper, and nutmeg. Simmer 2 minutes.
3. Break fettuccine in half and nestle into sauce with 1 1/2 cups water. Return chicken to skillet skin-side up. Bake uncovered for 20 minutes until pasta is al dente and chicken reaches 165°F.
4. Sprinkle with Parmesan and let rest 5 minutes before serving. The pasta soaks up the pumpkin sauce while staying perfectly chewy, and the crispy chicken skin adds irresistible texture.

Tip: For extra crispy skin, broil the chicken for 2-3 minutes after baking.

Mediterranean Chicken Thigh Pasta

This Mediterranean Chicken Thigh Pasta is a weeknight hero—juicy, garlicky chicken tossed with sun-dried tomatoes, briny olives, and al dente pasta for a dish that feels effortlessly fancy.

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 8 oz penne pasta
• 3 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1/2 cup chopped sun-dried tomatoes (oil-packed)
• 1/4 cup sliced kalamata olives
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley

1. Preheat oven to 400°F. Pat chicken thighs dry, then rub with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Bake skin-side up for 30 minutes until crispy and internal temp reaches 165°F.
2. Meanwhile, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
3. Heat remaining 2 tbsp olive oil in a skillet over medium. Add garlic and sun-dried tomatoes; sauté 1 minute until fragrant. Stir in olives, lemon juice, and remaining 1/2 tsp salt.
4. Shred baked chicken (discard bones), then toss with pasta, sauce, and parsley. Add reserved pasta water 1 tbsp at a time if needed to loosen.

The magic here? Crispy-skinned thighs add depth, while the sun-dried tomato oil doubles as a built-in sauce base—no extra pans needed.

Tip: Swap penne for orzo if you’re craving a risotto-like texture (just skip the pasta water).

Thai Peanut Chicken Thigh Pasta

This creamy, slightly spicy pasta combines tender chicken thighs with a rich peanut sauce for a weeknight dinner that feels indulgent yet comes together in minutes.

Ingredients:

• 8 oz dried spaghetti
• 4 boneless, skinless chicken thighs, sliced into 1-inch strips
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp sriracha (or more to taste)
• 1/2 cup coconut milk
• 1/4 cup chopped cilantro
• 2 tbsp crushed peanuts (for garnish)

Instructions:

1. Cook spaghetti according to package directions. Drain and set aside.
2. Heat vegetable oil in a large skillet over medium-high. Add chicken thighs and cook for 5–6 minutes until browned, stirring occasionally.
3. Push chicken to one side of the skillet. Add minced garlic and sauté for 30 seconds until fragrant.
4. Whisk together peanut butter, soy sauce, honey, lime juice, sriracha, and coconut milk in a bowl. Pour into the skillet, stirring to coat chicken. Simmer for 3–4 minutes until sauce thickens slightly.
5. Add cooked spaghetti to the skillet, tossing until fully coated. Garnish with cilantro and crushed peanuts.

The magic here is the way the peanut sauce clings to every noodle while the chicken stays juicy—no dry bites! A squeeze of lime at the end brightens the whole dish.

Tip: For extra crunch, toss in some thinly sliced bell peppers with the garlic in step 3.

Caramelized Onion and Balsamic Chicken Thigh Pasta

This rich, savory pasta dish balances sweet caramelized onions with tangy balsamic glaze for a weeknight meal that feels effortlessly elegant.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 large yellow onions, thinly sliced
• 2 tbsp brown sugar
• 3 tbsp balsamic vinegar
• 8 oz pappardelle pasta
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry, then rub with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Bake skin-side up for 35 minutes until crispy and internal temp reaches 165°F.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium-low. Add onions and cook 15 minutes, stirring occasionally. Stir in brown sugar and 1/2 tsp salt; cook 10 more minutes until deeply golden.
3. Cook pasta al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
4. Deglaze the onion skillet with balsamic vinegar, scraping up browned bits. Toss pasta with onions, adding reserved water as needed to create a silky sauce.
5. Plate pasta topped with chicken thighs (skin-side up) and a sprinkle of parsley.

The magic here is how the sticky balsamic glaze clings to the ruffled edges of pappardelle, while the crispy chicken skin adds crunch to every bite.

Tip: For extra depth, use chicken drippings from the baking pan to deglaze the onion skillet instead of olive oil.

Conclusion

With 18 deliciously creamy chicken thigh pasta recipes, this roundup has something for every home cook! Whether you’re craving comfort food or a quick weeknight meal, these dishes are sure to satisfy. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this tasty collection on Pinterest for fellow pasta lovers to enjoy. Happy cooking!