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Caramelized Chicken Thighs with Alfredo Pasta

This caramelized chicken thighs with Alfredo pasta recipe is rich, creamy, and full of bold flavor. perfect for a cozy dinner that feels gourmet but stays simple and easy to make any night.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 boneless chicken thighs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 2 tbsp brown sugar
  • 2 cloves garlic minced
Alfredo Pasta
  • 12 oz fettuccine pasta
  • 2 tbsp butter
  • 1 cup heavy cream
  • 1 cup parmesan cheese grated
  • 1 tsp Italian seasoning
  • fresh parsley chopped, for topping

Equipment

  • Skillet
  • Oven
  • Saucepan
  • Pot

Method
 

  1. Pat the chicken thighs dry. Season both sides with salt, pepper, and paprika.
  2. Heat olive oil in a large oven-safe skillet over medium heat. Add the chicken smooth side down. Cook 5 to 7 minutes until deeply golden.
  3. Flip the chicken. Sprinkle brown sugar and minced garlic over the chicken. Let it melt for 1 minute and turn glossy.
  4. Move the skillet into a preheated oven at 400°F. Bake 12 to 15 minutes, until the chicken reaches 165°F.
  5. While the chicken bakes, boil the pasta in salted water. Cook until tender, then drain.
  6. In a saucepan over low heat, melt butter. Pour in the cream and stir. Keep the heat low so it stays smooth.
  7. Add parmesan a little at a time, stirring until creamy. This is your simple alfredo sauce.
  8. Toss the pasta in the sauce. Serve the caramelized chicken thighs on top. Finish with chopped parsley.

Notes

Use a heavy skillet for better browning. For variation, brush barbecue sauce on the chicken during the last 5 minutes of baking. Store leftovers in separate containers in the fridge for up to 3 days. Reheat gently.