Crispy Chicken Parmesan Pasta (Print Version)
Golden chicken thighs paired with creamy Parmesan pasta, garlic, tomato, and fresh basil for a comforting meal.
# Ingredients:
Poultry
01 -
4 skin-on chicken thighs, bone removed if desired
Seasoning and fats
02 -
Salt and black pepper, to taste
03 -
2 tablespoons olive oil
04 -
1 tablespoon unsalted butter
Vegetables and aromatics
05 -
1 small red onion, finely chopped
06 -
4 cloves garlic, crushed
Sauce components
07 -
3 tablespoons tomato puree
08 -
220 milliliters chicken stock
09 -
300 milliliters double cream
10 -
40 grams grated Parmesan cheese
11 -
5 fresh basil leaves, thinly sliced, plus extra for garnish
Pasta
12 -
400 grams dried pasta (conchiglie, orecchiette, or rigatoni)
# Instructions:
01 -
Heat 2 tablespoons olive oil in a large frying pan over medium heat. Season chicken thighs with salt and pepper, place skin-side down, and press with a weight to ensure crispiness. Cook for 8 minutes until the skin is golden and crispy, then flip and cook another minute until fully cooked. Remove from pan and rest on a board.
02 -
Return pan to medium-high heat. Add 1 tablespoon butter and the chopped red onion, stirring to coat in pan juices. Sauté for 7 to 10 minutes until softened, then add crushed garlic and cook for 1 minute.
03 -
Boil pasta in generously salted water, cooking for 1 minute less than package instructions to retain firmness. Reserve some pasta water, then drain thoroughly.
04 -
Add tomato puree to the onion and garlic mixture, stirring continuously and cooking for about 3 minutes until deep rusty color develops. Pour in chicken stock and double cream, then add most of the Parmesan. Stir gently and bring sauce to a gentle simmer.
05 -
Incorporate drained pasta into the sauce, tossing to coat evenly. Add reserved pasta water as needed to achieve a smooth, silky texture. Season to taste and fold in sliced basil leaves.
06 -
Divide pasta among serving bowls. Slice rested chicken thighs thickly and place on top. Garnish with remaining Parmesan and extra basil leaves before serving.
# Notes:
01 -
Using a frying weight or a small saucepan with a can on top effectively crisps chicken skin by applying even pressure.