Chicken Thighs with Pesto Penne Pasta
Tender chicken thighs marinated in Italian dressing and coated with garlic panko breadcrumbs, served alongside penne pasta tossed in rich pesto sauce. A satisfying Italian-inspired dinner that combines crispy chicken with creamy pasta.
20
PREP
35
COOK
55
MIN
Ingredients
meat
- 8 piecesbone-in chicken thighs— skin-on preferred
pantry
- 0.75 cupOlive Garden Italian dressing— for marinating
- 1.5 cupspanko breadcrumbs
- 2 teaspoonsgarlic powder
- 1 poundpenne pasta
- 0.75 cuppesto sauce— store-bought
- 1 teaspoonsalt— to taste
- 0.5 teaspoonblack pepper— to taste
- 2 tablespoonsolive oil— for baking dish
Instructions
- 1
Place chicken thighs in a large resealable bag or shallow dish and pour Italian dressing over them. Marinate in refrigerator for at least 2 hours or up to 8 hours.
- 2
Preheat oven to 425°F (220°C). Grease a large baking dish with olive oil.
- 3
In a shallow bowl, combine panko breadcrumbs, garlic powder, salt, and black pepper.
- 4
Remove chicken thighs from marinade and let excess drip off. Coat each thigh thoroughly in the seasoned panko mixture, pressing gently to adhere.
- 5
Place coated chicken thighs in the prepared baking dish, skin-side up. Bake for 30-35 minutes or until internal temperature reaches 165°F (74°C) and coating is golden brown.
- 6
Meanwhile, bring a large pot of salted water to boil. Cook penne pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- 7
Drain pasta and return to pot. Add pesto sauce and toss to combine. If needed, add reserved pasta water 1-2 tablespoons at a time until desired consistency is reached.
- 8
Let chicken rest for 5 minutes after baking. Serve chicken thighs alongside pesto penne pasta.