One-Pot Pappardelle Pasta with Chicken Thighs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken thighs braised in a rich tomato and wine sauce with mushrooms, finished with heavy cream and baked together with pappardelle pasta. This one-pot dish is indulgent and elegant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.5 lbs. bone-in skin-on chicken thighs (boneless chicken thighs would work, too)
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme
- 1.5 teaspoons kosher salt (separated)
- ½ teaspoon freshly ground black pepper
- 1.5 tablespoons olive oil
- 1 tablespoon butter
- 2 cups chicken broth (separated (+more if needed))
- ¼ cup red wine
- ½ large white onion (minced)
- 8 oz. sliced Bella mushrooms
- 2 cloves garlic (minced)
- 10 oz. cherry tomatoes
- 15 oz. crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon anchovy paste
- 1 tablespoon balsamic vinegar
- 8 oz. pappardelle pasta
- Bundle of time
- 2-3 tablespoons heavy cream
- ¼ cup shaved parmesan cheese
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 40m
- Sodium
- 1545mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1298mg
- Calcium
- 146mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1545MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.