(I.e. Preparation time: 20 minutes 👨🍳 Difficulty: ★★☆☆☆
This chicken thigh pasta with breadcrumbs is a quick and delicious one-pot meal, perfect for weeknights. The crispy panko breadcrumbs add a delicious crunch to this Mediterranean pasta.
Pasta is always good, right? Especially pasta that's ready in no time. For this recipe, I'm using canned meat. You might be thinking, "Canned meat? Is that even good?" Absolutely! The meat is pre-cooked with various herbs and wonderful ingredients. All you have to do is add some fresh vegetables, or as I did with this recipe, some pasta, and you have a chef-worthy meal. This chicken thigh pasta with breadcrumbs is not only ideal for home cooking, but also for camping or vacation.
Ingredients for Chicken Thigh Pasta
You can order the cans of chicken thigh online per 6 pieces, or you can buy them at the Sligro or supermarket. The chicken thigh is already pre-cooked in the can and therefore super tender and juicy. All you have to do is remove the meat from the can at the last minute and add it to your pasta.
I explain exactly how to do that in the recipe card below. In addition, this chicken thigh pasta with breadcrumbs is also a handy one-pan dish. You can prepare everything in one large frying pan. That is ideal for busy weekdays, or if you are at the campsite where you have few gas burners at your disposal.
Oh and if you're thinking "huh" breadcrumbs on pasta? That is a really surprising addition! The "crunchy" element gives your pasta a delicious texture and an extra flavor dimension. All in all, this is a very simple, but very tasty dish that you should definitely try: chicken thigh pasta with breadcrumbs.
How to Make Pasta with Breadcrumbs – Step by Step
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Chicken Thigh Pasta with Breadcrumbs – Quick One-Pan Dish
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Ingredients:
- 1 blik Chef Confit chicken thighs
- 250 gram rigato pasta
- 1 citroen - juice / zest
- 1 el capers
- 12 Sun dried tomatoes
- 6 leaves dried basil
- 50 ml White wine
- 50 gram grated Parmesan cheese - Extra for serving
- 75 gram Panko
From the pantry:
- peper - to taste
- salt - to taste
- olive oil
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Cook the pasta in a pan with water and some salt.
- Put a dash of olive oil in the frying pan and fry the panko (breadcrumbs) until golden brown. Keep stirring with a wooden spoon, it will go quite quickly. Store in a container until use.
- Open the can with the chicken thigh and scoop two to three tablespoons of the chicken fat into the skillet.
- Remove the chicken thighs from the tin and cut into cubes.
- Fry the capers and sun-dried tomatoes in the chicken fat, add the basil leaves and then the pieces of chicken thigh.
- Pour in the wine and lemon juice and some lemon zest and fry briefly over high heat. Add the pasta to the pan and toss well.
- Serve in warm bowls with the toasted breadcrumbs and extra Parmesan cheese
Love chicken thigh? Here are a few more toppers that you could use the Chef Confit chicken thigh with:
This chicken thigh stew with bell pepper and olives, a nice one-pot wonder.
But this chicken thigh in Mediterranean cream sauce is also great.
Or how about a low carb cauliflower nasi with chicken thigh?
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If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!