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5.0 from 6 votes

Chicken Thigh Pasta

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 653 kcal
Course: Others

Ingredients

The Chicken:
  • 1 ½ pounds boneless skinless chicken thighs about 6-8 fillets
  • 2 Tbsp. olive oil
  • 1 carrot grated
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. dried rosemary
  • ½ tsp. dried thyme
  • ½ tsp. salt
  • ½ tsp. black pepper
The Sauce:
  • 8 oz. sliced shiitake mushrooms
  • 4 cloves garlic minced
  • 1 bunch of fresh parsley chopped
  • ½ tsp. each of dried rosemary
  • tsp. tsp. dried thyme
  • 1 ¼ cups coconut cream
  • 2 Tbsp. cold water
  • 1 Tbsp. cornstarch to make cornstarch slurry
  • ½ cup freshly grated Parmesan cheese
  • 1 Tbsp. olive oil
The Pasta:
  • 12 oz linguine pasta preferably fresh
  • salted water for cooking
Toppings:
  • More freshly grated parmesan cheese
  • Grated lemon zest of 1 lemon
  • More fresh parsley chopped

Instructions

    Cup of Yum
  1. All ingredients ready? Let's begin!
The Chicken:
  1. Pat away excess liquid from chicken thighs using paper towels. Trim off excess fat.
  2. Put chicken in a large bowl.
  3. Combine the herbs, garlic powder, onion powder, salt, and pepper. Pour over chicken, add grated carrot, and massage it all in well.
  4. Heat half of the oil in a large pan or skillet over medium-high heat.
  5. Cook chicken thighs in batches until browned on each side. Make sure they’re no longer pink in the center.
  6. Use remaining oil for the next batch if needed.
  7. Cut chicken thighs into bite-sized cubes.
  8. Transfer to a plate and cover to keep warm.
The Sauce and Pasta:
  1. In the same pan or skillet, heat oil and add the mushrooms. Season with salt and pepper, then cook until soft. About 3 minutes.
  2. Here is where you add the white wine if using it. Cook until half the wine has evaporated.
  3. Add garlic, rosemary, and thyme, and heat until fragrant. About 1 minute.
  4. In a separate pot, boil salted water for the pasta. Cook according to package instructions. Should be between 8-10 min. If you’re using fresh pasta, cook it last as it only takes 2-3 min.
  5. Pour in coconut cream, bring to a simmer and then reduce heat.
  6. Add cornstarch slurry and stir while continuing to cook until sauce has thickened slightly.
  7. Stir in parmesan cheese and simmer until melted. About 2 min.
  8. Add chicken and coat with the sauce.
  9. Then add pasta and combine. Season with salt and pepper to taste.
  10. Garnish with fresh parsley, lemon zest, and more grated parmesan. Enjoy!

Nutrition Information

Calories 653kcal (33%) Carbohydrates 55g (18%) Protein 36g (72%) Fat 33g (51%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.02g Cholesterol 114mg (38%) Sodium 421mg (18%) Potassium 820mg (23%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 2651IU (53%) Vitamin C 18mg (20%) Calcium 174mg (17%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 653

% Daily Value*

Calories 653kcal 33%
Carbohydrates 55g 18%
Protein 36g 72%
Fat 33g 51%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.02g 1%
Cholesterol 114mg 38%
Sodium 421mg 18%
Potassium 820mg 17%
Fiber 5g 20%
Sugar 3g 6%
Vitamin A 2651IU 53%
Vitamin C 18mg 20%
Calcium 174mg 17%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.