Easy Blush Pasta with Chicken Thigh Bites
Tender chicken thigh bites cooked in cast iron and tossed with pasta in a creamy tomato blush sauce. This easy, budget-friendly dinner feeds a family and leaves leftovers for lunch the next day.
Print
Pin
Video
Cost: $17
Servings: 6
Equipment
- Cast iron skillet (10–12 inch works best)
- Large pot (for boiling pasta)
- Colander
- sharp knife
- cutting board
- Wooden Spoon or Spatula
- Measuring cups and spoons
Ingredients
Chicken
- 3 lbs boneless skinless chicken thighs, cut into 1½-inch pieces
- 1½ teaspoons garlic powder
- 1 tablespoon paprika
- 1 teaspoons kosher salt
- ¾ teaspoon black pepper
- 1 tablespoon oil
Blush Sauce and Pasta
- 1 sweet onion diced
- ½ cup chicken broth
- 24 oz tomato sauce or seasoned marinara
- 1 teaspoon sugar
- ⅓ cup heavy cream
- ½ cup freshly grated Parmesan cheese plus more for topping
- 1 lb cavatappi pasta
- Fresh parsley finely chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
- Season chicken thigh pieces with garlic powder, paprika, salt, and pepper.
- Heat oil in a cast iron skillet over medium-high heat. Add chicken in a single layer and cook about 4 minutes per side until golden and cooked through. Remove chicken and set aside.
- In the same skillet, add diced onion and cook until soft and lightly caramelized.
- Pour in chicken broth and scrape up any browned bits from the pan.
- Stir in tomato sauce, sugar, and heavy cream. Add Parmesan cheese and stir until smooth and creamy.
- Add cooked pasta to the blush sauce and toss to coat evenly.
- Top with chicken thigh bites, extra Parmesan, and fresh parsley before serving.
Notes
- Chicken thighs stay tender and flavorful and are especially cost-effective when bought on sale.
- This pasta reheats well and makes a great lunch the next day.
- For a lighter sauce, half-and-half can be used in place of heavy cream.
Nutrition
Calories: 575kcal