One Pan Chicken Thighs and Pasta

Serving chicken and pasta in a cast iron skillet.

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One Pan Chicken Thighs and Pasta

These One Pan Chicken Thighs and Pasta are bright, creamy, and ready in just 45 minutes. The chicken thighs are seasoned and seared golden brown, and the smooth lemon parmesan sauce coats every bite of pasta. An easy dinner made in one single pan - perfect for busy weeknights!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 450kcal

Author: Nora from Savory Nothings

Ingredients

1 ½ pounds boneless, skinless chicken thighs
1 tablespoon oil
garlic herb seasoning, salt and pepper to taste
1 tablespoon butter
1 medium yellow onion chopped (about ¾ cup)
1 teaspoon Italian seasoning
½ teaspoon garlic powder OR 2-3 cloves minced garlic
1 ½ cups uncooked small pasta small shells or orzo are our favorites
3 cups chicken broth
1 lemon zest and juice (divided use)
½ cup heavy cream
2 teaspoons cornstarch
¼ - ½ cup freshly grated Parmesan

Instructions

Prep chicken: 
Pat dry the chicken and coat with oil. Rub with seasoning all over.
1 ½ pounds boneless, skinless chicken thighs, 1 tablespoon oil, garlic herb seasoning, salt and pepper
Sear chicken: 
Heat a large braiser or deep skillet (mine is 3.5 quart) over medium-high heat. Once hot, add the chicken and sear it well on both sides (it doesn’t have to fully cook through yet). Remove and set aside on a plate.
Sauté aromatics:
 Reduce the heat to medium. (If there are a lot of browned bits stuck in the pan, add 1-2 tablespoons broth or water to release them - otherwise, they may scorch and burn.   Simmer until evaporated.)
Melt the butter in the pan, then add the onion and sauté until softened, about 5 minutes. Stir in the Italian seasoning and garlic powder.
1 tablespoon butter, 1 medium yellow onion, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder
Toast pasta: 
Stir the dry pasta into the skillet and toast it over medium heat for 30-60 seconds.
1 ½ cups uncooked small pasta
Add broth: 
Add the chicken broth, scraping any browned bits off the bottom of the pan. Using a vegetable peeler, peel 3-4 strips of lemon zest (try not to catch any of the white pith!) and add it to the broth. Bring to a boil, then reduce the heat to a vigorous simmer.
3 cups chicken broth, 1 lemon
Simmer with chicken: 
Nestle the chicken into the skillet (I try to keep the browned tops out of the liquid so the nice browned crust doesn’t “wash off”).  
Simmer, covered, until the pasta is done and the chicken reaches 165°F internal temperature at the thickest part - it will take 10-20 minutes, depending on the size of the chicken thighs and the exact pasta you use.
Carefully stir between the chicken a few times during the cooking time so the pasta doesn’t stick to the pan.
Finish:
 Remove the chicken and set aside. Discard the pieces of lemon zest.   Reduce the heat to the lowest simmer. Whisk together the heavy cream and cornstarch, then stir into the pasta.
Simmer on low for 30-60 seconds, until thickened. Stir in the parmesan cheese, 1-2 tablespoons lemon juice and grated lemon zest if you like.
½ cup heavy cream, 2 teaspoons cornstarch, ¼ - ½ cup freshly grated Parmesan, 1 lemon
Serve: 
Place the chicken back on the cooked pasta, serve with chopped parsley, cracked black pepper and grated parmesan.

Notes

Lemon Zest Strips - Make sure to peel only the bright yellow outer skin. Avoid the white pith beneath it, as it will bleed a bitter flavor into your chicken broth as it simmers.
To Refrigerate - Cool the chicken thighs and pasta completely, then store them together in an airtight container within two hours. Consume within 2 days.
To Reheat - I like to cut the leftover chicken into thinnish slices and sear them in hot oil on both sides until heated through. The pasta reheats with a splash of broth in the microwave or in a saucepan on the stove.

Nutrition