Get ready to fall in love with this pappardelle pasta recipe that combines tender chicken with rich, savory flavors in a dish that will have everyone asking for seconds! Great food brings people together, and this recipe is no exception – it’s the perfect cozy meal for any night of the week.
Why This Recipe Works
- The wide, flat pappardelle noodles are perfect for clinging to the rich sauce, ensuring every bite is packed with flavor
- Using both chicken thighs and breasts provides a perfect balance of juicy tenderness and lean protein that satisfies all preferences
- The combination of fresh herbs and quality Parmesan cheese creates layers of flavor that develop beautifully as the dish rests
- Cooking the pasta al dente and finishing it in the sauce allows the noodles to absorb maximum flavor without becoming mushy
- The quick pan sauce made from chicken drippings and white wine adds restaurant-quality depth that elevates this home-cooked meal
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 cups chicken broth, low sodium
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 pound pappardelle pasta
- 2 tablespoons unsalted butter
Equipment Needed
- Large pot for boiling pasta
- 12-inch skillet or Dutch oven
- Tongs
- Wooden spoon
- Colander
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Grater for Parmesan cheese
Instructions
Prepare and Brown the Chicken
Start by patting your chicken pieces completely dry with paper towels – this is crucial for achieving that beautiful golden-brown sear rather than steaming the meat. Heat 2 tablespoons of olive oil in your large skillet over medium-high heat until it shimmers, about 2-3 minutes. Season the chicken pieces generously with salt and pepper on all sides, then carefully place them in the hot oil without overcrowding – you may need to work in batches. Cook for 4-5 minutes per side until deeply golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer. The chicken should release easily from the pan when properly seared. Remove the chicken to a clean plate and set aside, leaving those delicious browned bits in the pan for building your sauce.
Create the Flavor Base
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add your finely diced onion and cook, stirring frequently, for about 5-7 minutes until softened and translucent but not browned. The onions should look glossy and have given up their raw bite. Add the minced garlic and cook for just 30-60 seconds until fragrant – you’ll know it’s ready when the aroma makes your stomach growl! Be careful not to burn the garlic, as it becomes bitter when overcooked. This combination forms the foundation of your sauce, so take your time here to develop those sweet, savory flavors that will carry through the entire dish.
Build the Sauce
Pour in the dry white wine, using your wooden spoon to scrape up all those delicious browned bits from the bottom of the pan – this is called deglazing and it’s where magic happens! Let the wine simmer vigorously for about 3-4 minutes until reduced by half, which concentrates the flavor and cooks off the alcohol. Add the chicken broth and continue simmering for another 5 minutes until the liquid has reduced slightly and the flavors have melded together. Stir in the heavy cream and bring the mixture to a gentle simmer – you’ll see small bubbles forming around the edges rather than a rolling boil. Cook for 2-3 minutes until the sauce has thickened enough to coat the back of a spoon.
Cook the Pappardelle
While your sauce is simmering, bring a large pot of generously salted water to a rolling boil – it should taste like the sea! Add the pappardelle pasta and cook according to package directions, but aim for al dente by checking 2 minutes early. The wide ribbons should be tender but still have a slight firmness when bitten. Reserve about 1 cup of the starchy pasta water before draining – this liquid gold will help emulsify your sauce later. Drain the pasta in a colander but do not rinse, as the starch helps the sauce adhere to the noodles. Tip: Always taste your pasta water – if it’s not salty enough, your final dish will be bland!
Combine and Finish the Dish
Return the browned chicken and any accumulated juices to the skillet with your simmering sauce. Add the drained pappardelle directly into the skillet along with 1/2 cup of the reserved pasta water. Toss everything together gently but thoroughly, using tongs to ensure every ribbon gets coated in that luxurious sauce. The starch from the pasta water will help thicken the sauce and make it cling beautifully to the noodles. Stir in the grated Parmesan cheese, fresh parsley, and basil until evenly distributed. Finally, swirl in the butter off the heat – this adds a beautiful sheen and richness. Let the dish rest for 2-3 minutes before serving to allow the flavors to marry and the sauce to thicken to perfection.
Tips and Tricks
For the most flavorful chicken, consider brining it before cooking. Dissolve 1/4 cup salt and 2 tablespoons sugar in 4 cups cold water, submerge the chicken pieces, and refrigerate for 30 minutes to 2 hours. This ensures incredibly juicy, well-seasoned meat throughout. When browning the chicken, resist the urge to move it around constantly – let it develop that beautiful crust by leaving it undisturbed for at least 4 minutes per side. The fond (those browned bits at the bottom of the pan) is packed with flavor, so make sure to deglaze thoroughly with your wine, scraping with a wooden spoon until the pan is clean. For an even richer sauce, substitute half the heavy cream with mascarpone cheese – it adds incredible creaminess and a subtle tang that balances the richness. If your sauce seems too thin after combining everything, let it simmer for another minute or two off the heat – the pasta will continue absorbing liquid and the sauce will thicken as it cools slightly. For the best texture, serve immediately after finishing, as the pasta will continue to absorb liquid and may become too soft if left sitting. Leftovers can be revived by adding a splash of chicken broth or cream when reheating gently on the stove. For maximum flavor development, consider making the sauce base ahead of time and refrigerating it – the flavors will deepen overnight, then simply reheat and add freshly cooked pasta and chicken.
Recipe Variations
- For a mushroom lover’s version, add 8 ounces of sliced cremini mushrooms when cooking the onions. Cook until golden brown and their liquid has evaporated, which adds an earthy, umami depth that complements the chicken beautifully. You could also use a mix of wild mushrooms for even more complex flavor.
- Transform this into a creamy tomato version by stirring in 1/2 cup of tomato paste after cooking the onions and garlic. Cook for 2 minutes until deepened in color, then proceed with the wine. Finish with 1/4 cup chopped fresh basil instead of parsley for an Italian-American twist.
- Make it extra decadent by adding 1/2 cup cooked, chopped bacon or pancetta with the onions. The rendered fat will flavor the entire dish, and the crispy bits add wonderful texture contrast. Finish with a sprinkle of red pepper flakes for a subtle heat that cuts through the richness.
- For a lemon herb version, add the zest of one lemon with the garlic, and finish with 2 tablespoons of lemon juice and extra fresh herbs like thyme or oregano. The brightness of lemon balances the cream sauce perfectly and makes the dish feel lighter and more refreshing.
- Create a sun-dried tomato and spinach variation by adding 1/2 cup chopped sun-dried tomatoes (oil-packed, drained) with the onions, and stirring in 4 cups fresh spinach at the very end until just wilted. The sweet-tart tomatoes and fresh greens add color and nutritional boost.
Frequently Asked Questions
Can I use chicken breast only instead of mixing with thighs?
Absolutely! Using only chicken breasts will give you a leaner dish, but be extra careful not to overcook them as they can become dry. Chicken breasts cook faster than thighs, so reduce the cooking time to about 3-4 minutes per side. I recommend cutting them into slightly larger pieces (1.5 inches) to help them stay juicy, and consider brining them for 30 minutes beforehand to ensure maximum moisture retention throughout the cooking process.
What can I substitute for white wine in the sauce?
If you prefer not to use wine, you can substitute with additional chicken broth mixed with 1 tablespoon of white wine vinegar or lemon juice to mimic the acidity. Another great option is using 3/4 cup chicken broth plus 1/4 cup white grape juice for subtle sweetness. The key is maintaining that balance of liquid and acidity that helps deglaze the pan and brighten the rich cream sauce without making it too heavy or one-dimensional.
How do I prevent my cream sauce from curdling?
The secret to a smooth cream sauce is keeping the temperature gentle and stable. Never boil the cream sauce vigorously – maintain a gentle simmer with small bubbles around the edges. Always temper the cream by adding it to the reduced wine and broth mixture rather than adding cold cream to a very hot pan. If your sauce does begin to separate, remove it from heat immediately and whisk in a tablespoon of cold butter or cream to bring it back together.
Can I make this dish ahead of time?
You can prepare components ahead of time but I don’t recommend combining everything until ready to serve. The chicken can be cooked and refrigerated for up to 2 days, and the sauce base (onions, garlic, reduced wine and broth) can be made 3 days ahead. Store separately, then reheat the sauce, add cream, and combine with freshly cooked pasta and reheated chicken. The pasta will become mushy if stored in the sauce, so always cook it fresh for the best texture.
What’s the best way to reheat leftovers?
Reheat leftovers gently in a skillet over medium-low heat with a splash of chicken broth or cream to loosen the sauce. Microwave reheating tends to make the pasta rubbery and the sauce may separate. Stir frequently and cover the skillet to help distribute heat evenly. The pasta will have absorbed much of the sauce, so adding extra liquid helps restore the creamy consistency. Expect the chicken to be slightly drier upon reheating – this is normal with cooked poultry.
Summary
This pappardelle pasta with chicken combines tender seared poultry with wide ribbons of pasta in a luxurious cream sauce. Perfect for weeknight dinners or entertaining, it delivers restaurant-quality flavors with simple techniques and ingredients. The dish comes together in about 45 minutes and serves 6-8 people generously.
