Creamy, dreamy pasta is all I want sometimes. A bowl of carbs is like a big hug that warms me up and is my form of self care! This chicken thigh pasta is so hearty and full of flavor! Try this when you just can’t think of what to make but want something comforting to relax after a long day.
- 1lb Chicken Thighs
- 1lb Rigatoni
- 1/3 Cup Heavy Cream
- 1 Yellow Onion, Diced
- 8oz Strained Tomatoes
- 1 Cup Cherry Tomatoes, Halved
- 1/8 Cup Fresh Basil, Chiffonade
- 8 Garlic Cloves, Minced
- 1/2 Cup White Wine
- 1 Tbsp Oil
- 1 Tsp Oregano
- 1 Tsp Dried Basil
- 2 Tsp Onion Powder
- 1 Tsp Garlic Powder
- Salt + Pepper, To Taste
- Optional for Topping: Ricotta
To Make:
- Heat a large pan over medium heat. Add in the olive oil and once hot, add in the diced onion. Cook for 5 minutes until it begins to soften. Next, add in the minced garlic and cherry tomatoes and cook for another 2 minutes.
- Add in the white wine and cook for 8 minutes to reduce the wine.
- Next, add in the strained tomatoes, heavy cream, oregano, dried basil, fresh basil, onion powder, garlic powder and season well with salt and pepper (about 2-3 tsp salt and 1 tsp black pepper). Stir together and bring to a low simmer.
- Once the sauce is simmering, add in the chicken thighs, reduce the heat to low, cover and cook for 15 minutes.
- While the chicken cooks, bring a large, generously salted pot of water to a boil. Once boiling, add the pasta and cook until al dente (about 6-8 minutes).
- Before you drain the pasta, add 1/3 cup of the pasta water to the sauce. Drain the rest of the water.
- Remove the chicken from the sauce and set aside to slice. Add the pasta to the sauce and stir to evenly coat.
- Divide the pasta between 4-6 bowls and top with sliced chicken. Add a spoonful of ricotta and more fresh basil, if desired, and serve.
Aly Eats Food 
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