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A plate of curly pasta topped with garlic parmesan chicken and tomato sauce, garnished with grated cheese. Another plate and a pan with more chicken and sauce are in the background. A silver fork and a striped cloth napkin rest nearby on the marble surface.
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Garlic Parmesan Chicken and Pasta

This savory garlic parmesan chicken and pasta dish combines juicy chicken thighs with a rich tomato herb sauce and perfectly cooked pasta!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 8
Calories: 602kcal
Author: Melissa Griffiths

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

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

  • Before draining your pasta, reserve about ½ cup of the starchy cooking water. If your final sauce needs thinning or you're reheating leftovers, this pasta water works magic for achieving the perfect consistency.
  • Allow the dish to rest for 5-10 minutes after coming out of the oven. This helps the chicken retain its juices and lets the flavors settle into perfection.
  • Use fresh herbs or substitute dried with 1 teaspoon dried herbs for each herb - rosemary, thyme, basil, and parsley.
  • Coordinate cooking times so that the chicken thighs and pasta finish around the same time to ensure both components are served hot and fresh.

Nutrition

Calories: 602kcal | Carbohydrates: 49g | Protein: 32g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 299mg | Potassium: 661mg | Fiber: 3g | Sugar: 5g | Vitamin A: 305IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 3mg