Lucas Delgado
Chicken thighs are a versatile and flavourful cut of meat that can be used in a variety of dishes, including pasta. Boneless chicken thighs, in particular, are a great option for pasta recipes as they are easy to prepare and cook quickly. When preparing boneless chicken thighs to go with pasta, it is important to start with a sharp knife and cut the meat into small pieces. The chicken can then be cooked in a skillet over high heat with olive oil until browned. This forms the basis for a variety of pasta dishes, such as oven chicken and linguini, creamy Tuscan chicken pasta, or chicken thigh rigatoni.
| Characteristics | Values |
|---|---|
| Type of chicken | Boneless, skin-on chicken thighs |
| Chicken preparation | Season with salt, pepper, paprika, garlic, onion, thyme, and oregano. Drizzle with oil and massage the spices into the chicken. |
| Cooking method | Fry chicken in a skillet with olive oil until brown. |
| Pasta | Linguine, penne, farfalle, cavatappi, angel hair, or any pasta |
| Sauce | Marinara, creamy, buttery, or tomato-based |
| Additional ingredients | Spinach, basil, parsley, sun-dried tomatoes, mushrooms, cherry tomatoes, shallots, garlic, onions, wine, chicken broth, lemon, cheese |
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What You'll Learn
Seasoning the chicken
Boneless chicken thighs are a versatile and flavourful protein that can be seasoned in a variety of ways to complement pasta dishes. Here are some tips and suggestions for seasoning boneless chicken thighs to perfection before combining them with pasta:
Choosing the Right Chicken Thighs
Start by selecting the right type of chicken thighs. You can opt for skin-on or skinless boneless chicken thighs, depending on your preference. Skin-on chicken thighs offer more fat and flavour, while skinless chicken thighs are leaner and cook up quicker.
Basic Seasoning
For a simple yet effective seasoning, you can use a combination of kosher salt, black pepper, and dried or fresh herbs such as thyme, oregano, or basil. Drizzle a little olive oil over the chicken to help the seasonings stick and to prevent the chicken from drying out during cooking. Massage the herbs and spices into the chicken, ensuring they get into all the nooks and crannies.
Spicy Kick
If you like a bit of spice, you can add some smoked paprika, red pepper flakes, or ground nutmeg to your seasoning mix. Just be careful not to overdo it, as a little goes a long way. You can also add some crushed red pepper to your dish for an extra kick.
Garlic and Onion
Garlic and onion are classic flavour enhancers that go well with chicken. You can use fresh garlic cloves, minced or finely diced, or granulated garlic as a dry spice. Similarly, fresh onions, finely diced, can be cooked with the chicken or added as a dry spice in the form of onion powder.
Other Seasoning Options
There are numerous other seasoning options to consider, depending on your taste preferences and the overall flavour profile of your dish. You can try Italian seasoning, steak seasoning, chicken seasoning, Montreal seasoning, or a combination of spices like cinnamon and star anise. Additionally, lemon zest and juice can add a bright, tangy note to your chicken.
Remember, the key to successful seasoning is to build layers of flavour and not to be afraid to experiment. Start with a basic seasoning and then add or adjust according to your taste preferences. Happy cooking!
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Cooking the chicken
Chicken thighs can be tricky to cut up, so grab a sharp knife and take it slow. Season the flesh side of the chicken with kosher salt, black pepper, smoked paprika, granulated garlic and onion, dried thyme and oregano. Drizzle a little oil on top of the herbs and spices, and massage it into the chicken. Make sure you cover all the nooks and crannies. Flip the chicken over and sprinkle kosher salt all over the skin.
Now, get a skillet really hot and drizzle in some olive oil. Add the chicken to the dry skillet, skin-side down. Thighs have enough fat on their own, so you won't need to add any oil at this point. Do not stir the chicken immediately—you want to get it nice and brown. After a minute or two, flip the chicken over and let it brown on the other side. Remove the chicken from the pan and set it aside.
Add a tablespoon of olive oil, if needed, into the hot skillet and throw in some garlic and chopped onions. Give it a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes.
If you want to roast the thighs separately, you can put them in the oven uncovered at 425 F for about 35 minutes, or until the meat registers 175 F internally.
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Preparing the sauce
To prepare a sauce to go with boneless chicken thighs and pasta, you can use a variety of ingredients, including garlic, spinach, sun-dried tomatoes, onions, and cheese. Here is a step-by-step guide on how to prepare a sauce:
Firstly, season the chicken with salt, pepper, paprika, granulated garlic, onion, thyme, and oregano. Drizzle oil over the herbs and massage it into the chicken. Get a skillet very hot, drizzle olive oil, and add the chicken to the dry skillet, skin-side down. No additional oil is needed at this point as chicken thighs have enough fat. After a minute or two, flip the chicken and let it brown on the other side. Remove the chicken from the pan and set it aside.
Add a tablespoon of olive oil to the hot skillet, and stir in garlic and chopped onions. Deglaze the skillet by adding chicken broth or wine. Cook until the liquid reduces by half. Next, add crushed tomatoes and stir to combine. You can also add some sugar, salt, and pepper to taste. Reduce the heat and let the sauce simmer.
Towards the end of the cooking process, add chopped fresh parsley and basil to the sauce. You can also add spinach at this stage. Finally, pour the sauce over the pasta and chicken. Top with grated Parmesan cheese.
You can also make a creamy sauce by using cream or chicken stock, thickened with flour. Sun-dried tomatoes, cherry tomatoes, and spinach can be added to the sauce for extra flavour, colour, and texture.
For a simple marinara sauce, combine crushed tomatoes, onion, garlic, wine or chicken broth, olive oil, salt, pepper, fresh parsley, basil, and Parmesan cheese.
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Cooking the pasta
Pasta is a versatile dish that can be cooked in many ways and paired with various ingredients. Here are some tips and instructions for cooking pasta to go with your boneless chicken thighs:
Choosing the Right Pasta
Firstly, select the type of pasta you want to cook. Different types of pasta vary in shape, size, and texture, so choose a variety that will complement your chicken dish. Some popular options include linguine, rigatoni, farfalle, and angel hair pasta. You can also use a more unique variety such as cavatappi, which has lots of grooves that are perfect for sauce to cling to.
Preparing the Pasta
Once you've chosen your pasta, it's time to prepare it. Here are the steps to follow:
- Bring a large pot of salted water to a rolling boil. The general rule is to use 1 litre of water for every 100g of pasta.
- Add a small glug of olive oil to the water to prevent the pasta from sticking together.
- Carefully place the pasta into the boiling water. Use a long-handled spoon to gently stir the pasta for a few seconds after adding it to the water to prevent it from sticking.
- Cook the pasta according to the package instructions. Different types of pasta will have varying cooking times, so follow the instructions for the specific type you are using.
- Taste the pasta a minute or so before the recommended cooking time to ensure it is cooked to your liking. It should be al dente, which means slightly firm to the bite.
- Once cooked, drain the pasta in a colander and give it a quick rinse with cold water to stop the cooking process and remove any excess starch.
Combining with the Sauce
Now that your pasta is cooked, it's time to combine it with the sauce:
- If you're making a simple marinara sauce, prepare it in the same pan that you cooked the chicken to absorb all the flavours.
- Toss the cooked pasta with the sauce, ensuring that each strand is coated generously.
- If using a creamy sauce, allow the pasta to absorb all the creamy goodness.
- If desired, add some of the pasta cooking water to the sauce to thin it out and create a more cohesive dish. The starch in the water will help the sauce cling to the pasta.
Now you have perfectly cooked pasta to go with your boneless chicken thighs!
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Serving the dish
Now that you've cooked your boneless chicken thighs and prepared your pasta, it's time to serve this delicious dish!
First, place your cooked pasta on a platter or in a large bowl. If you're using linguine, you can simply smother it with the sauce. However, if you're using a shorter pasta shape, like penne or bow tie pasta, you might want to toss it gently with the sauce instead.
Next, add the chicken. If you've cooked the chicken in larger pieces, you can place them on top of the pasta, or slice them into smaller pieces and mix them in with the pasta and sauce. Don't forget to include those yummy chicken juices!
Finally, it's time to garnish and serve. Sprinkle some freshly grated Parmesan cheese on top, and perhaps some freshly chopped parsley and basil. Serve your chicken and pasta straight from the pan or platter, or, for an extra touch of elegance, transfer it to individual serving plates.
Enjoy your homemade boneless chicken thigh pasta!
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Frequently asked questions
A:
First, cut the chicken thighs into small pieces with a sharp knife. Season the flesh side with salt, pepper, smoked paprika, granulated garlic and onion, dried thyme and oregano. Massage the spices into the chicken and drizzle with oil. Place a skillet on high heat and add the chicken, browning both sides. Remove the chicken from the pan.
A:
You can use any pasta you like. Linguine, penne, farfalle, angel hair, and cavatappi are all good options.
A:
You can use a simple marinara sauce, or a creamy sauce with chicken stock, wine, and cream. You can also add sun-dried tomatoes, spinach, and fresh herbs.
A:
Cook the pasta according to the package instructions. Drain and toss with the sauce and chicken.
A:
The chicken is done when it is browned on both sides and cooked through. You can also use a meat thermometer to check that the internal temperature reaches 175°F.
