Creamy Garlic Parmesan Chicken Pasta Delight

This soul-warming Chicken Pasta is the perfect fusion of hearty flavors and rich textures, making it one of the ultimate meals for family, ideal for easy family dinner ideas kid friendly or even elegant girls night dinner ideas. Whether you’re feeding a crowd or preparing quick and easy dinner recipes for two, this recipe delivers every time. The combination of tender chicken thighs, creamy tomato sauce, and penne pasta brings firehouse meals energy to your table robust, comforting, and satisfying.

Ingredients:

Protein & Vegetables:

• 6 Chicken thighs (800g / 28.2 oz), bone-in, skinless preferred for flavor
• ½ Brown onion, finely chopped
• 1 Carrot, finely chopped
• 1 Celery stick, finely chopped
• 1 Rosemary stem (fresh)
• Handful fresh parsley, finely chopped

Pantry Essentials:

• 300g Penne pasta (10.5 oz)
• 2 bottles Homemade Italian passata (or good quality store-bought, approx. 700ml each)
• 1L Vegetable stock (4 cups) Organic, no added salt OR homemade
• Extra virgin olive oil (EVOO)
• Salt & Pepper to taste
• Pecorino Romano cheese, finely grated

Optional:

• Reserved pasta water (for emulsifying sauce)

Equipment:

• Large frying pan
• Large pots
• Wooden spoon
• Knife
• Chopping board
• Tablespoon
• Mug
• Hand sieve or colander
• Large serving spoon

Directions:

Step 1: Prepare the Flavor Base

1. Heat a large pot over medium heat.
2. Add 5 tablespoons of extra virgin olive oil.
3. Once warm, add chopped carrot, onion, and celery.
4. Stir frequently and cook for about 10 minutes or until vegetables become soft and fragrant.

Step 2: Sear the Chicken Thighs

5. Add chicken thighs directly into the pot.
6. Brown on both sides for a few minutes, ensuring a golden crust forms.
7. Add rosemary (either whole or de-leafed and sprinkled).

Step 3: Simmer in Tomato Base

8. Stir chicken with vegetables and herbs, letting flavors combine.
9. Pour in the two bottles of tomato passata.
10. Season with salt and pepper.
11. Add approx. 200ml (0.8 cups) vegetable stock.
12. Cover and simmer on medium-low heat for 2 hours.
13. Stir occasionally and replenish stock as it reduces (200ml every 30 minutes).

Step 4: Boil the Pasta

14. Near the end of sauce cooking time, bring a large pot of water to a boil.
15. Add a tablespoon of rock salt once boiling.
16. Add penne pasta and cook according to package directions.

Step 5: Combine & Finish

17. Heat a large frying pan over medium heat.
18. Add a few tablespoons EVOO and 4 large scoops of the chicken pasta sauce.
19. Simmer and break down chicken pieces further if needed.
20. Reserve a mug of pasta water, then strain the pasta.
21. Add strained pasta to the sauce in the pan.
22. Add half a mug of pasta water and mix gently until pasta is well coated and glossy.
23. Sprinkle 2 tablespoons of Pecorino Romano cheese and mix again.
24. Garnish with chopped fresh parsley.

Nutritional Information:

Prep Time: 20 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Kcal: Approx. 550 kcal per serving
Servings: 6 generous servings

Why You’ll Love This Chicken Pasta

• Kid-friendly and flavorful: Mild enough for young palates but packed with flavor adults love.
• Customizable: Switch penne for rigatoni or fusilli. Want more creaminess? Add a splash of cream before tossing pasta.
• Meal-prep friendly: Freeze leftover sauce for future easy dinners.
• Perfect for all occasions: Serve this at a casual family meal, romantic dinner for two, or a cozy girls night in.

This version of Creamy Garlic Parmesan Chicken Pasta leaves out the heavy cream but not the richness. It draws its creamy consistency from pasta water and Pecorino, making it a healthier yet indulgent option for your dinner table.

More Ideas Using This Base:

• Firehouse Meal Twist: Add chili flakes and swap Pecorino for aged cheddar.
• Simple Chicken Breast Recipes for Dinner: Replace thighs with cubed chicken breast.
• Girls Night Dinner Ideas: Serve with mocktails and a side salad.
• Quick and Easy Dinner Recipes for Two: Halve the recipe and save extra sauce for later!

Enjoy every bite of this comforting pasta dish it’s like a warm hug in a bowl. Serve hot, with extra Pecorino on top, and don’t forget a piece of crusty bread to mop up every bit of that luscious sauce. Buon appetito!

Chicken Pasta

Bina stazya

A rich and hearty Chicken Pasta made with tender chicken thighs, homemade Italian passata, and penne, simmered to perfection with herbs and vegetables. Finished with Pecorino Romano and fresh parsley, this dish is perfect for family dinners or cozy nights in.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course pasta

Cuisine American, Italian

Servings 6

Calories 550 kcal

Ingredients

  

Equipment

• Large fry pan
• Large pots
• wooden spoon
• knife
• Chopping-board
• Tablespoon
• Mug
• Hand sieve or colander
• Large serving spoon

Ingredients

• 6 Chicken thighs 800g/28.2oz
• ½ Brown onion chopped
• 1 Carrot chopped
• 1 Celery stick chopped
• 300 grams Penne pasta 10.5oz
• 1 Rosemary stem
• 2 bottles Homemade Italian passata
• 1 glass White wine
• 1 L Vegetable stock 4 cups. Organic, no added salt OR homemade
• Extra virgin olive oil EVOO
• Salt & Pepper
• Handful fresh parsley chopped
• Pecorino Romano

Instructions

 

• Put a large pot on your stove at a medium heat and add 5 tablespoons extra virgin olive oil.
• Once the oil starts to warm up, add carrot, onion and celery to your pot for the chicken pasta sauce soffritto/base.
• Cook the soffritto for approx. 10 minutes or until tender, stirring it with a wooden spoon every so often.
• Next, add your chicken thighs to the pot. Brown these for a few minutes on each side before adding the fresh rosemary.
• Add the whole stem or pull off the leaves and sprinkle them all over the chicken.
• Pour one glass of wine into the pot and leave to infuse, turning the chicken thighs over once again to make sure both sides are well cooked and full of flavour.
• Allow the wine to slowly evaporate and move the chicken pieces around to make sure they don’t stick to the bottom of the pot.
• The chicken should cook slowly so turn the heat down if you need to and allow it to become tender.
• Once the wine has evaporated, add the two bottles of tomato passata and mix again.
• Add a sprinkle of both salt and pepper at this point, before adding (approx.) 200ml /0.8 cups stock.
• Leave this to cook for approx. 2hrs on a medium-low heat. If you see the liquid reduce too much, simply add more stock.
• Stir every now and then using a wooden spoon and keep the lid on while cooking.
• After 20- 30 minutes, add another 200ml/0.8 cups stock to your chicken pasta sauce and stir through.
• Repeat step 12 after another 20-30 minutes and leave to cook for another 50 minutes to 1hr.
• When the chicken pasta sauce is almost ready, put a large pot filled with water on the stove to boil – ready to cook your pasta!
• Once the water has boiled, add a tablespoon of rock salt and allow it to dissolve.
• Add the penne pasta to the water and cook according to packet instructions (making sure the sauce is ready at the same time the pasta has finished cooking).
• A couple of minutes before the pasta is cooked, put a large frying pan on your stove at a medium heat and add a few tablespoons of EVOO along with four large scoops of chicken pasta sauce (or more depending on how much pasta you are cooking).
• Leave the rest of the sauce to the side (it makes quite a large batch) and once cooled, add it to a container (or a few!) and put in the freezer.
• Allow the sauce to spread out on the pan and cook it gently for another few minutes, breaking down any more large pieces of chicken using a wooden spoon.
• Once the pasta is ready scoop up a mug full of pasta water and leave it to the side before straining the pasta and adding it to the pan.
• Combine the pasta and chicken ragu along with half a mug of pasta water and mix the pasta through gently using a wooden spoon, making sure it is completely smothered!
• Once it has absorbed well, remove it from the pan and add a couple of tablespoons of pecorino romano then toss it through.
• E ora si mangia, Vincenzo’s Plate….Enjoy!

Notes

This Chicken Pasta is a hearty and comforting dish that’s perfect for family dinners or cozy nights in. Featuring tender chicken thighs, rich tomato sauce, and perfectly cooked penne, it’s a crowd-pleaser that stores and reheats beautifully. Don’t forget to save extra sauce it freezes well for quick meals later! Serve with freshly grated Pecorino Romano and a sprinkle of parsley for that final touch of flavor. Buon appetito! 

Keyword Chicken Pasta, pasta