Anadolu Creamy Thyme Chicken Pasta Recipe

Preheat and prep

Preheat oven to 190°C (375°F). Bring a large pot of salted water (about 4–5 liters) to a rolling boil for the rigatoni.

Season chicken breasts on both sides with 1 tsp salt and 1 tsp freshly ground black pepper.

Heat 2 tbs olive oil in a large skillet over medium-high heat. When hot, sear chicken breasts 3–4 minutes per side until golden brown (they will finish cooking in the oven). Transfer to a plate and loosely cover; reserve skillet with fond for sauce.

Add rigatoni to the boiling water and cook for 7 minutes less than package directions (about 5–7 minutes to remain very al dente). Drain, reserving 120 ml of pasta cooking water, and set pasta aside.

In the same skillet used for chicken, add 2 tbs unsalted butter over medium heat. Once melted, add the chopped onion and sauté 4–5 minutes until translucent.

Add sliced mushrooms and a pinch of salt; cook 6–8 minutes until mushrooms are browned and their moisture has mostly evaporated.

Stir in minced garlic and chopped thyme leaves; cook 30–45 seconds until fragrant. Add lemon zest and stir to combine.

Reduce heat to medium-low. Push vegetables to one side of the skillet. Add 2 tbs flour to the cleared side and cook 1 minute, stirring, to eliminate raw flour taste.

Slowly whisk in 500 ml chicken stock, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer to thicken slightly (~3 minutes).

Whisk in 240 ml heavy cream and 120 g Greek yogurt until smooth. Add 1 tsp Dijon mustard, 1 tsp salt (adjust later), and freshly ground black pepper to taste. Simmer 3–4 minutes until sauce is slightly thickened.

Stir in 80 g grated Parmesan until melted and incorporated. If sauce is too thick, add up to 120 ml reserved pasta water a few tablespoons at a time to reach a creamy consistency that will coat the rigatoni.

Slice or cube the seared chicken breasts into bite-sized pieces and return them to the skillet, stirring to coat in the sauce and warm through for 1–2 minutes.

Add the par-cooked rigatoni to the skillet and toss gently to combine so pasta is well coated. Taste and adjust seasoning with salt, pepper, and more thyme if desired.

Lightly oil a 23 x 33 cm (9 x 13 in) baking dish with 1 tsp olive oil. Transfer the sauced rigatoni and chicken into the dish, smoothing the top. Sprinkle the extra 30 g Parmesan and optional red pepper flakes evenly over the top.

Bake uncovered in the preheated oven for 12–15 minutes, until sauce is bubbly and top is lightly golden. If you want a browner top, broil 1–2 minutes watching closely.

Remove from oven and let rest 5 minutes. Garnish with extra thyme sprigs or chopped parsley before serving.

Serve hot, portioned into 6 plates. Provide extra grated Parmesan and lemon wedges if desired.