Crispy Chicken with Creamy Pasta

A delightful dish featuring crispy chicken thighs served with creamy garlic pasta, balancing textures and flavors perfectly.

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Season and dredge the chicken: Pat chicken thighs dry and season both sides with salt and pepper. Coat each thigh lightly in flour, shaking off excess.
Sear the chicken: Heat oil in a skillet over medium-high until shimmering. Add chicken and sear for 4-5 minutes until golden, then flip and cook 3-4 minutes more until browned and internal temperature is 62–65°C (144–149°F). Transfer to a plate to rest.
Cook the aromatics: Reduce heat to medium and sauté shallot in the skillet until translucent. Add minced garlic and cook until fragrant for 30-45 seconds.
Deglaze and reduce: Pour in wine (or stock) and simmer until reduced by half, about 2-3 minutes.
Make the cream sauce: Lower heat and add heavy cream, stirring until warmed and slightly thickened. Stir in Parmesan until melted and smooth.
Finish with pasta and chicken: Add cooked pasta and reserved pasta water to sauce. Toss until sauce clings to pasta. Return chicken to the pan and simmer until it reaches an internal temperature of 74°C (165°F).

Serve immediately, garnished with chopped parsley and lemon zest. Store leftovers in an airtight container for up to 3 days.