About the Recipe
This creamy, lemony, parmesan-packed chicken pasta is the kind of meal that makes people pause mid-bite. Golden, crispy chicken thighs simmered into a rich sun-dried tomato cream sauce, tossed with linguini, fresh herbs, and bright lemon. I love making this for a large group, its perfect for catering and is a crowd favorite.
Ingredients
4 lb chicken thighs, bone-in skin-on
½ quart heavy cream
¼ cup water or chicken stock
1 pack linguini
1 lemon (zest + juice)
1 cup parsley, chopped
2 tbsp basil, chopped
2 cups freshly grated parmesan
3 tbsp sun-dried tomatoes, chopped
2 tbsp butter
2 tbsp olive oil
1 shallot, minced
3 cloves garlic, minced
Seasonings
3 tbsp chicken seasoning, divided
3 tbsp garlic seasoning (I used garlic powder + Mrs. Dash)
3 tbsp onion powder
1 tsp Italian seasoning
1 tbsp chili flakes
½ tsp smoked paprika
Salt and pepper to taste
Preparation
In a bowl, toss chicken thighs with 2 tbsp garlic seasoning, 2 tbsp onion powder, salt, pepper, and 1 tbsp chicken seasoning. Cover and let sit for 20 minutes.
While the chicken rests, chop herbs, mince shallot and garlic, and cook linguini to al dente.
Reserve ½ cup pasta water if needed later.
Heat olive oil in a large pan over medium-high heat. Place chicken skin-side down, pressing so the skin lays flat. Cover (vented) and cook 10–15 minutes per side, until skin is crispy and chicken is cooked through. Remove and set aside.
If the pan is too oily, drain excess drippings. Add butter to the pan. Once melted, add shallot, sun-dried tomatoes, and garlic. Stir constantly on medium heat so the garlic doesn’t burn.
Add remaining seasonings and let them bloom in the butter for about 3 minutes.
Zest the entire lemon into the pan. Add parsley, basil, and the juice of half the lemon. Stir.
Pour in heavy cream and ¼ cup water or stock. Bring to a gentle simmer. Stir in parmesan until fully melted. Taste and adjust salt and pepper.
Set aside ⅓ cup of sauce. Add cooked linguini directly into the pan and toss until fully coated. If needed, add a splash of reserved pasta water.
Nestle the chicken (and any juices) back into the pasta. Spoon the reserved sauce over the top.
Finish with extra parmesan and fresh parsley.