Italian-Inspired Chicken with Pasta and Tomatoes

5 from 1 vote

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This is the ultimate family dinner solution — juicy chicken with pasta and tomatoes! A simple meal combining tender chicken thighs, aromatic herbs, and a rich tomato sauce that will have your kids asking for seconds. Perfect for busy moms who need a delicious, crowd-pleasing meal without spending hours in the kitchen!

chicken with pasta and tomatoes in a white bowl.


 

The most delicious flavor combo and the heartiest ingredients to make for a meal you’ll crave on extra-chilly nights when you only want to snuggle up on the couch with your family and watch a movie. The greatest thing is that creating such a rich meal takes almost no effort and you’re all set for a cozy, cozy dinner.

The chicken thighs slowly bake in a rich tomato sauce, absorbing all those beautiful herbs and creating a tender and juicy chicken meal that tastes like you spent all day cooking. The hands-on time for this dish is very minimal and the oven does most of the work!

tomato and garlic pasta with chicken thigh in white bowls with forks.

Why You’ll Love This Chicken with Pasta and Tomatoes Recipe

  • So Juicy: Chicken thighs have a higher fat content than chicken breasts, contributing to their juiciness and tenderness, especially when cooked properly.
  • Super Easy: It’s so easy and to prepare this dish, making it a popular choice for weeknight meals or when hands-on time is limited. With just a few simple ingredients, you can create a satisfying dish that’s mostly cooked in the oven.
  • Budget-Friendly: Chicken thighs are not only more flavorful than breasts but also typically less expensive, making this a wallet-friendly option for feeding hungry families.
  • Make-Ahead Marvel: This dish reheats beautifully, making it perfect for meal prep or busy weeknights when everyone eats at different times.

Recipe Ingredients

  • Chicken thighs bone-in and skin-on
  • Olive oil
  • Butter
  • Tomatoes — canned or fresh
  • Tomato paste
  • Fresh rosemary, thyme, basil, and parsley — or 1 teaspoon each dried herbs
  • Garlic
  • Pasta
  • Parmesan — for serving

See the recipe card below for full information on ingredients and quantities.

close up of chicken thigh roasting in the tomato sauce in stainless pan.

How to Make Chicken With Pasta And Tomatoes

chicken in a pan roasting.
tomato sauce boiling in a pan.

Step 1: Add the chicken thighs to the pan and sear till golden and crispy.

Step 2: Pour in tomatoes, tomato paste, salt and pepper. Bring sauce to a boil, then turn off heat. Add herbs, garlic, and chicken to the pan.

close up of chicken thigh roasting in the tomato sauce in stainless pan.
chicken with tomato sauce over garlic twisty pasta in a white bowl top view.

Step 3: Cover the pan and bake for 1 hour. Remove pot from oven, and allow it to sit while you boil the pasta. Cook the pasta to al dente. Drain and add to a large serving bowl.

Step 4: Pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh parmesan and serve.

Recipe FAQs

What kind of pasta do you use in chicken and tomato garlic pasta?

You can truly pick any type of pasta that you like or prefer for this dish — it’s flexible! I used cavatappi noodles that are like little corkscrews simply because they’re fun and hang onto the sauce well! Penne, spaghetti, or bowtie pasta would also work well for this dish.

How do you store pasta leftovers?

I prefer storing pasta sauce and noodles separately so that the noodles don’t soak up a bunch of sauce and become soggy. Store the sauce (with the chicken) in one airtight container and the noodles in another container (with a drizzle of olive oil over top so they don’t stick together too much).

How long can you keep cooked pasta in the refrigerator?

Pasta and tomato garlic sauce with chicken will store well in the fridge for up to 4 days.

How to you pan sear chicken?

Heat olive oil and butter in an oven-safe pan over medium-high heat. When the oil and butter are hot, add the chicken and let it sear until browned and the skin is crispy on all sides, about 2 minutes. It won’t cook all the way through yet, so don’t worry about that. It will finish cooking in the oven.

tomato and garlic cavatappi pasta with chicken thigh in white bowl.

Expert Tips

  • Bone-In: recommend using bone-in chicken thighs with the skin. The bone helps retain moisture, and the skin crisps up beautifully when cooked properly.
  • Don’t Skip the Browning: Taking the time to properly brown the chicken thighs creates a beautiful depth of flavor and helps the skin get crispy. Those browned bits on the bottom of the pan are flavor gold!
  • Fresh Herbs at the End: If using fresh herbs, reserve a small amount to sprinkle over the finished dish just before serving. This adds a beautiful pop of color and fresh flavor that elevates the entire meal.
  • Garlic Tip: Be careful not to burn the garlic, as it can become bitter. It burns very quickly!

Other Flavorful Chicken Thigh Recipes

Chicken thighs are such a great ingredient for a filling meal that’s flavorful and tender. Here are some really great recipes that use chicken thighs!

tomato and garlic cavatappi pasta with chicken thigh in white bowls and chicken thighs with garlic tomato sauce in skillet.

More Chicken Recipes to Consider

chicken with tomato sauce over garlic twisty pasta in a white bowl
5 from 1 vote

Italian-Inspired Chicken with Pasta and Tomatoes

Chicken with tomatoes and garlic pasta is a comforting, hearty, cozy meal that feels fancy but is secretly the easiest meal ever to throw together any night of the week!
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Servings: 8

Ingredients 

  • 8 chicken thighs, bone in and skin on
  • Salt and pepper
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 can diced tomatoes, (28 ounces)
  • 1 can whole tomatoes, (14 ounces)
  • 2 tablespoons tomato paste
  • 1 tablespoon each fresh rosemary, thyme, basil, and parsley, (or 1 teaspoon each dried herbs)
  • 8 cloves garlic, minced
  • 16 ounces pasta
  • Grated parmesan, for serving
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Instructions 

  • Preheat oven to 400°F. Salt and pepper chicken thighs well.
  • Heat an ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken thighs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
  • Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, then turn off heat.
  • Add herbs and garlic and return the chicken to the pan.
  • Put lid on the pot and cook in the oven for 1 hour.
  • Remove pot from oven, and allow it to sit on the counter with the lid on while you boil the pasta.
  • Cook the pasta to al dente. Drain and add to a large serving bowl.
  • Remove lid and check sauce. If it’s overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and adjust as needed.
  • To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh parmesan and serve.

Notes

  • Coordinate cooking times so that the chicken thighs and pasta finish around the same time to ensure both components are served hot and fresh.
  • This meal goes perfectly with some good veggie sides, like salads or steamed broccoli.
  • Chicken thighs are versatile and can take on various flavors. Consider marinating them before cooking or adding a sauce/glaze towards the end of cooking for extra flavor.
  • While in the oven, baste the chicken thighs occasionally with the pan juices. This adds moisture and enhances the flavor.

Nutrition

Serving: 1 of 8 servings, Calories: 289kcal, Carbohydrates: 46g, Protein: 8g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 5mg, Sodium: 127mg, Potassium: 290mg, Fiber: 3g, Sugar: 3g, Vitamin A: 335IU, Vitamin C: 9mg, Calcium: 38mg, Iron: 2mg
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