One-Pot Pappardelle with Tender Chicken Thighs

This one-pot pappardelle pasta with chicken thighs is a rich, comforting dinner that’s easy enough for weeknights but special enough for company. The chicken and wide egg noodles cook right in a savory tomato and mushroom sauce, finished with a touch of cream and topped with shaved Parmesan. Minimal cleanup and maximum flavor make this a go-to recipe.

The Most Flavorful Pasta Dish

One-pot pasta recipes are a favorite for good reason: they cut down on dishes, speed up dinner prep, and concentrate flavors as ingredients cook together. This chicken pappardelle checks every box. Simple steps, bold savory depth from mushrooms and tomatoes, and tender, juicy chicken make every bite satisfying.

Serve with a crisp salad or crusty buttered bread to soak up the leftover sauce. Leftovers taste even better the next day as the flavors meld — just reheat gently to keep the pasta from drying out.

Featured Ingredients

• Chicken thighs: bone-in, skin-on thighs give the most flavor and remain juicy; boneless thighs will work but cook faster.
• Spices: garlic powder, dried thyme, kosher salt and freshly ground pepper to season the chicken and sauce.
• Chicken broth: forms the base of the sauce and adds depth.
• Red wine: a dry red wine (such as cabernet sauvignon) deglazes the pan and enhances the sauce.
• Veggies: white onion, bella mushrooms and fresh garlic build savory layers.
• Tomatoes: a combination of cherry tomatoes, crushed tomatoes and tomato paste creates body and bright tomato flavor.
• Anchovy paste: a small amount adds umami without a fishy taste.
• Balsamic vinegar: balances acidity with a subtle sweet richness.
• Pappardelle: wide egg noodles are ideal; they hold hearty sauces exceptionally well.
• Fresh thyme: a bundle of thyme infuses the sauce with herbaceous notes.
• Heavy cream and Parmesan: finish the sauce for a silky, indulgent texture.

How to Make One-Pot Pappardelle Pasta with Chicken Thighs

Season the Chicken

Combine 1 tablespoon garlic powder, 1 teaspoon dried thyme, ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Pat 1.5 lbs bone-in, skin-on chicken thighs dry and rub the spice mix into the chicken. Let sit for 10 minutes so the flavors adhere.

Cook the Chicken

Heat 1½ tablespoons olive oil in a large skillet with sides and a lid over medium-high heat. When the oil is hot and fragrant, place the chicken skin-side down and brown for about 4 minutes, moving gently so it doesn’t stick. Flip the thighs, add 1 tablespoon butter and 2 tablespoons chicken broth to deglaze the pan, then reduce heat to medium, cover, and cook for 5 minutes. Remove the chicken and set aside. The internal temperature should read 145–155°F; the chicken will finish cooking with the pasta.

Sauté Onion and Mushrooms

Pour ¼ cup red wine into the skillet to deglaze, scraping up browned bits. Add ½ large minced white onion and sauté 1 minute. Add 8 oz sliced bella mushrooms and an additional ¼ teaspoon salt; cook about 4 minutes until the mushrooms release moisture and begin to brown.

Make the Tomato Sauce

Add 2 cloves minced garlic and 10 oz cherry tomatoes to the pan, cover, and reduce heat to low so the tomatoes soften and burst, about 3–4 minutes. Stir in 15 oz crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon anchovy paste, 1 tablespoon balsamic vinegar and the remaining chicken broth (total 2 cups for the recipe). Whisk to combine and bring the sauce to a gentle boil.

Cook the Pasta

Submerge 8 oz pappardelle in the sauce and add a bundle of fresh thyme. Nestle the seared chicken thighs on top, cover, turn heat to low, and cook 15 minutes, stirring the pasta every 5 minutes so it cooks evenly and doesn’t stick.

Uncover, stir in 2–3 tablespoons heavy cream, cover again and cook 5 more minutes over low heat. If the pasta is still firm, remove the chicken, add ¼ cup more broth, cover and simmer until the pasta reaches your preferred doneness (about 2–3 minutes). Let the skillet rest off the heat for 5 minutes before serving.

Serve and Enjoy

Top with ¼ cup shaved Parmesan before serving. The combination of roasted chicken, tomato-mushroom sauce and creamy finish makes this dish both comforting and impressive.

Tips for Success

• Use an egg noodle—pappardelle or another wide egg pasta—to match the sauce’s cook time and texture. Regular dried spaghetti will not cook the same way in this method.
• If you use boneless thighs, reduce the initial searing and covered cooking time; they will cook faster than bone-in pieces.
• If the pasta isn’t fully cooked at the end, it needs more liquid. Add more warm broth, stir, and cover until tender. Remove chicken while finishing the pasta so it doesn’t overcook.
• Watch for sticking—stir the pasta periodically and keep the heat gentle to avoid scorched bits on the bottom of the pan.

Serving Suggestions

This pasta pairs beautifully with a bright green salad to cut the richness: arugula with lemon, a simple Greek salad, or a crisp asparagus salad are all excellent choices. Serve with warm crusty bread for dipping in the sauce.

Freezing

You can freeze the sauce, but avoid freezing the pasta with it to prevent mushy noodles after thawing. Cool the sauce completely, transfer to an airtight freezer-safe container, and freeze up to 3 months. Thaw in the refrigerator overnight and warm gently, then add freshly cooked pasta before serving.

Storage and Reheating

Cool the dish completely before refrigerating in an airtight container. Store for 3–5 days. To reheat, place in an oven-safe dish, cover and warm at 350°F for 10–20 minutes, checking frequently to avoid drying. You can also reheat on the stovetop over low heat with a splash of broth to restore creaminess.

Ingredients (serves 4)

• 1.5 lbs bone-in, skin-on chicken thighs (boneless optional)
• 1 tablespoon garlic powder
• 1 teaspoon dried thyme
• 1½ teaspoons kosher salt, divided
• ½ teaspoon freshly ground black pepper
• 1½ tablespoons olive oil
• 1 tablespoon butter
• 2 cups chicken broth, divided (+ more if needed)
• ¼ cup dry 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 fresh thyme
• 2–3 tablespoons heavy cream
• ¼ cup shaved Parmesan cheese, for serving

Instructions (summary)

1. Season chicken with garlic powder, dried thyme, ½ tsp salt and ½ tsp pepper. Let rest 10 minutes.
2. Sear chicken skin-side down in hot olive oil until browned, about 4 minutes. Flip, add butter and 2 tbsp broth to deglaze, cover and cook 5 minutes. Remove and set aside.
3. Deglaze skillet with ¼ cup red wine, add onion and sauté 1 minute. Add mushrooms and ¼ tsp salt; cook 4 minutes.
4. Add garlic and cherry tomatoes, cover and cook until tomatoes soften, 3–4 minutes.
5. Stir in crushed tomatoes, tomato paste, anchovy paste, balsamic vinegar and remaining broth. Bring to a gentle boil.
6. Submerge pappardelle and thyme in the sauce, place chicken on top, cover and simmer on low 15 minutes, stirring every 5 minutes.
7. Uncover, stir in heavy cream, cover and cook 5 more minutes. If needed, remove chicken and add ¼ cup broth to finish pasta. Rest 5 minutes.
8. Top with shaved Parmesan and serve.

Nutrition

Approximate per serving: Calories 818 kcal; Carbohydrates 61 g; Protein 44 g; Fat 44 g; Fiber 5 g; Sugar 11 g. Nutrition is an estimate and should be used as a guideline only.

Photography: Photos in this post credited to Ashley McGlaughlin from The Edible Perspective.