Ingredients
Method
- Remove excess fat from chicken thighs and pat dry with paper towels. Season both sides with kosher salt and black pepper.
- Heat a skillet over medium-high heat. Add olive oil and sear the chicken thighs, skin-side down, for 5 minutes until golden brown.
- Flip the chicken thighs and bake in a preheated oven at 375°F (190°C) for 20-25 minutes until internal temperature reaches 165°F (74°C).
- While chicken bakes, melt 2 tbsp butter in the skillet. Add minced garlic and cook until fragrant.
- Whisk in 1/2 cup heavy cream and 1/4 cup sun-dried tomatoes. Simmer until the sauce slightly thickens.
- Stir in 1/4 cup grated Parmesan cheese. Taste and add red pepper flakes if desired.
- Boil a pot of salted water (1 tsp salt per quart). Cook pasta 1-2 minutes less than package instructions indicate. Reserve 1 cup of pasta water before draining.
- Return the skillet to medium heat. Add cooked pasta to the sauce and toss to coat. If too thick, add pasta water a little at a time.
- Add the cooked chicken thighs to the pasta and sauce. Toss gently to combine.
- Finish with a squeeze of lemon juice and a sprinkle of Parmesan cheese. Serve hot with fresh parsley garnish.
Notes
1. Chicken Thighs Tips
- Skin-on, bone-in thighs: These are ideal for maximum flavor and juiciness. If using boneless, skinless thighs, reduce cooking time slightly to avoid drying out.
- Pat dry before seasoning: This ensures a good sear and prevents steaming.
- Sear properly: Don’t move the chicken while searing. Let it develop a golden-brown crust for extra flavor.
2. Pasta Tips
- Cook pasta al dente: It should be slightly firm to the bite since it will continue cooking in the sauce.
- Reserve pasta water: The starchy water helps thicken and bind the sauce. Add it gradually to avoid making the dish too watery.
- Choose the right pasta shape: Penne, fusilli, or farfalle work best as they hold the creamy sauce well.
3. Sauce Tips
- Don’t rush the sauce: Let the cream and sun-dried tomatoes simmer gently to thicken. Avoid boiling vigorously, as it can cause the cream to separate.
- Adjust seasoning: Taste the sauce before adding the pasta. Add salt, pepper, or red pepper flakes to your preference.
- Parmesan quality matters: Use freshly grated Parmesan for the best flavor and smooth melting.
4. Timing Tips
- Multitask efficiently: While the chicken bakes, prepare the sauce and cook the pasta. This saves time and ensures everything is ready at once.
- Preheat the oven: Make sure the oven is fully preheated before baking the chicken for even cooking.
5. Customization Tips
- Add veggies: Spinach, mushrooms, or artichokes can add extra flavor and nutrition.
- Spice it up: Add extra red pepper flakes or a dash of cayenne for a spicier kick.
- Dairy-free option: Use coconut cream or cashew cream instead of heavy cream for a dairy-free version.
6. Serving Tips
- Garnish generously: Fresh parsley, basil, or extra Parmesan adds a pop of color and flavor.
- Serve immediately: This dish is best enjoyed fresh, as the pasta can absorb too much sauce if left to sit.
- Pair with sides: A simple green salad or garlic bread complements the rich pasta perfectly.
7. Storage and Reheating
- Store separately: If possible, store the pasta, sauce, and chicken separately to maintain texture.
- Reheat gently: Use the stovetop over low heat. Add a splash of cream or broth to revive the sauce if it thickens too much.
8. Common Mistakes to Avoid
- Overcooking the pasta: It should be slightly undercooked before adding to the sauce.
- Skipping the sear: Searing the chicken adds depth of flavor. Don’t skip this step!
- Using pre-grated Parmesan: It often contains anti-caking agents that can make the sauce grainy.