Easy One Pot Chicken Thighs Pasta Recipe for Busy Weeknights

There’s something deeply comforting about a meal that comes together in one pot, especially when it features tender, juicy chicken thighs and pasta soaking up every bit of flavor. Growing up in that white farmhouse nestled deep in the Blue Ridge Mountains, Mama Lu’s kitchen was always filled with hearty, no-fuss dishes that brought the family close. This chicken thighs pasta one pot recipe is a nod to those simple, soulful meals — the kind that don’t just fill your belly but warm your heart. It’s a dish that’s as much about the process and memories as it is about the food itself.

Why You’ll Love This chicken thighs pasta one pot

One-pot meals have a way of making life easier without sacrificing flavor or comfort. This chicken thighs pasta one pot recipe is no exception. It’s perfect for anyone who longs for the slow-cooked depth of a Sunday pot roast but needs dinner on the table in under an hour. The chicken thighs stay succulent, the pasta cooks right in the broth, and everything melds together into a rich, satisfying dish with minimal cleanup — a blessing for busy weeknights or when you’re craving that down-home feeling but can’t spend hours in the kitchen.

I remember Mama Lu rarely measuring ingredients but always knowing exactly when something was “just right.” This recipe channels that spirit — it’s forgiving, adaptable, and full of heart. Plus, it’s a perfect introduction to the magic of one-pot cooking if you haven’t tried it yet.

Ingredients You’ll Need for This chicken thighs pasta one pot

• 6 bone-in, skin-on chicken thighs (about 3 pounds)
• 2 tablespoons olive oil or rendered bacon fat for extra flavor
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional, for a little kick)
• Salt and freshly ground black pepper, to taste
• 4 cups low-sodium chicken broth (homemade if you can, just like Mama Lu’s)
• 1 (14-ounce) can diced tomatoes, with juices
• 8 ounces dry pasta (penne, rigatoni, or rotini work well)
• 1 cup fresh spinach or kale, roughly chopped (optional)
• 1/2 cup grated Parmesan cheese, plus more for serving
• Fresh parsley, chopped, for garnish

Substitution tips: If you don’t have bone-in thighs, boneless will work, but the flavor and juiciness might be slightly different. Feel free to swap spinach for kale or even some frozen peas if you want a pop of green. And if you prefer a creamier dish, a splash of heavy cream stirred in at the end is a beautiful touch.

Nutrition Facts

• Calories: Approximately 480 per serving
• Protein: 35g
• Fat: 20g (mostly from the chicken skin and olive oil)
• Carbohydrates: 40g
• Fiber: 4g
• Sugar: 6g (from tomatoes and natural pasta sugars)
• Sodium: 700mg (can be reduced by using low-sodium broth)

This dish strikes a nice balance between protein, carbs, and fat — just the kind of hearty meal Mama Lu would have approved of after a long day on the farm.

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Steps to Create Your chicken thighs pasta one pot

1. Heat the olive oil or bacon fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the fat shimmers, add the chicken thighs skin-side down. Cook undisturbed for about 5–7 minutes until the skin is golden brown and crisp. Flip and cook for another 3–4 minutes. Remove the chicken and set aside.
2. Lower the heat to medium and add the chopped onion to the pot. Stir and cook until softened and translucent, about 5 minutes. This step builds the base flavor, just like Mama Lu’s slow-simmered pot roasts.
3. Add the minced garlic, smoked paprika, thyme, and red pepper flakes. Stir for about 30 seconds until fragrant, careful not to burn the garlic.
4. Pour in the chicken broth and canned tomatoes with their juices. Scrape the bottom of the pot gently with a wooden spoon to loosen all those browned bits — that’s pure flavor, the kind only cooking in one pot can achieve.
5. Return the chicken thighs to the pot, nestling them into the liquid. Bring everything to a gentle boil, then reduce heat to low, cover, and let simmer for 20 minutes. This slow cooking tenderizes the chicken and infuses the broth.
6. After 20 minutes, remove the chicken thighs again and set aside briefly. Stir the dry pasta into the pot, making sure it’s submerged. Cover and cook for 10–12 minutes, stirring occasionally to prevent sticking. The pasta will soak up the rich broth.
7. While the pasta cooks, shred the chicken meat off the bones, discarding skin and bones (or saving bones for stock if you’re feeling ambitious!).
8. Once the pasta is tender, stir the shredded chicken back into the pot along with your chopped spinach or kale. Cook for another 2–3 minutes until the greens are wilted.
9. Remove the pot from heat and stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed.
10. Serve hot, garnished with fresh parsley and extra Parmesan on the side.

From my porch swing memories, I’ve learned that patience and paying attention to these little moments — like browning the chicken skin well and letting the pasta soak up all that broth — make all the difference. This dish is a love letter to those slow, simple steps. Learn more: Irresistible Ground Beef Enchiladas with Zesty Green Sauce Recipe

Tips for Making the Best chicken thighs pasta one pot

• Don’t rush browning the chicken: That golden crust adds both flavor and texture. Mama Lu always said, “Good things come to those who wait at the skillet.”
• Use bone-in, skin-on chicken thighs: They bring more flavor and keep the meat moist, but boneless works in a pinch.
• Scrape the pot well: Those browned bits (fond) are flavor gold. Don’t skip deglazing with broth and tomatoes.
• Choose sturdy pasta shapes: Penne or rigatoni hold up better during simmering than thin pastas like spaghetti.
• Adjust liquid as needed: Depending on your pot and pasta, you might need a splash more broth to avoid sticking.
• Add greens last: To keep their color and texture vibrant, toss them in right before serving.
• Feel free to customize: I’ve added a dash of hot sauce or a squeeze of lemon on days I’m craving a little extra brightness.

Serving Suggestions and Pairings

This chicken thighs pasta one pot meal is hearty enough to stand on its own, but a few simple sides can round it out beautifully. Think about a crisp, green salad dressed in tangy apple cider vinaigrette or a basket of crusty bread to mop up every last bit of sauce — something Mama Lu would have insisted upon.

For drinks, a glass of chilled white wine or a cold homemade iced tea fits the bill perfectly. On cooler evenings, a warm mug of spiced cider would bring that mountain cozy feeling right to your table.

If you’re serving guests, a light appetizer like pickled vegetables or a small cheese board with sharp cheddar can start the meal with a touch of southern charm.

Storage and Reheating Tips

Leftovers from this chicken thighs pasta one pot recipe reheat wonderfully, which is a blessing for busy lives and busy families — just like my own back home in the mountains.

• Store in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth or water if the pasta has absorbed too much liquid.
• You can also microwave individual portions, but stir halfway through to ensure even heating.
• This dish freezes well, too. Freeze in portions and thaw overnight in the fridge before reheating.

Just like Mama Lu’s Sunday pot roast leftovers, this one-pot wonder tastes even better the next day — all those flavors have time to cozy up and deepen.

Frequently Asked Questions

What are the main ingredients for chicken thighs pasta one pot?

The main ingredients for chicken thighs pasta one pot include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make chicken thighs pasta one pot?

The total time to make chicken thighs pasta one pot includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make chicken thighs pasta one pot ahead of time?

Yes, chicken thighs pasta one pot can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with chicken thighs pasta one pot?

chicken thighs pasta one pot pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is chicken thighs pasta one pot suitable for special diets?

Depending on the ingredients used, chicken thighs pasta one pot may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

There’s a quiet magic in dishes like this chicken thighs pasta one pot recipe — a magic that comes from simple ingredients, slow transformation, and a little bit of love. Growing up in that farmhouse kitchen, I learned that food isn’t just about feeding ourselves; it’s about creating moments, memories, and traditions to carry forward. This recipe is my way of sharing a piece of that heritage with you.

“They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”

So, pull out your skillet, embrace the warmth of the kitchen, and let this dish fill your home with the kind of comfort and connection that only a one-pot meal like this can bring. Whether it’s a busy weeknight or a quiet Sunday, this chicken thighs pasta one pot will be your trusty, soul-satisfying companion.