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!
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
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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