Crispy Chicken Thigh with Cognac Mushroom Pasta Recipe

About This Crispy Chicken Thighs with Creamy Mushroom Pasta Recipe

This Crispy Chicken Thighs with Creamy Mushroom Pasta is the ultimate cozy, indulgent dinner. Golden, perfectly crisp chicken thighs are paired with silky pasta coated in a rich mushroom cream sauce made with shallots, cognac, thyme, and parmesan. It’s a luxurious one-pan pasta-meets-chicken dish that still feels rustic, comforting, and weeknight friendly. Perfect for cold nights, dinner parties, or anytime you want a bowl of something decadent.

Why You’ll Love This Recipe

Crispy chicken thighs add rich flavor and texture
A creamy mushroom sauce that tastes restaurant-level
Feeds a crowd (6–8 servings)
Works with many types of pasta
Cozy, hearty, and perfect for special occasions or cold-weather meals

Ingredients You’ll Need

Bone-in, skin-on chicken thighs
Dried pasta (pappardelle or fettuccine)
Mixed mushrooms (cremini, shiitake, oyster, etc.)
Shallots & garlic
Cognac
Heavy cream & chicken stock
Butter & olive oil
Fresh thyme
Parmesan cheese
Salt, black pepper & lemon zest

How to Make It

Crisp the chicken thighs skin-side down in a hot pan, then finish them in the oven. In the same skillet, cook the mushrooms until golden and remove. Sauté shallots and garlic in butter and olive oil, then deglaze with cognac. Add the cream, broth, thyme, and parmesan, letting the sauce thicken. Toss in the cooked pasta and mushrooms, adding pasta water as needed. Finish with lemon zest and serve with the crispy chicken on top.

Tips for Success

Pat the chicken skin dry for maximum crispiness
Brown mushrooms in batches to avoid steaming
Deglaze well after adding cognac for depth of flavor
Use freshly grated parmesan — it melts better
Add pasta water gradually to adjust consistency
Zest the lemon over the dish right before serving for brightness

Frequently Asked Questions

Can I use boneless chicken thighs?
Yes, but they won’t get as crispy and the sauce won’t be as rich. Reduce oven time slightly.

Can I substitute the cognac?
White wine, sherry, or extra broth work as alternatives.

What pasta shape works best?
Pappardelle, fettuccine, or tagliatelle cling beautifully to the sauce.

Can I make this ahead?
The chicken reheats well, but the pasta is best enjoyed fresh.

How can I lighten the sauce?
Swap half the heavy cream for half-and-half — the sauce will be thinner but still delicious.

What to Serve With This Dish

Simple arugula salad
Roasted asparagus or broccolini
Garlic bread or focaccia
Lemon-dressed mixed greens

More Recipes You’ll Love

Creamy Chicken and Mushroom Pasta

Yield: 6-8

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Ingredients

6-8 bone-in, skin-on chicken thighs
1 lb dried pasta like fettuccine or pappardelle
1 ½ lbs mixed mushrooms (e.g., cremini, shiitake, oyster), sliced
7 shallots, finely chopped
4 garlic cloves, minced
1/2 cup of cognac
4 cups heavy cream
1 cup chicken stock
3 tablespoons butter
3 tablespoons olive oil
1 ½ tablespoons fresh thyme, chopped (plus extra for garnish)
3/4 cup parmesan, freshly grated, plus more for serving
Salt and Black Pepper to taste
Zest from 1 lemon

Instructions

Preheat oven to 375°F
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
Season the chicken thighs generously with salt and pepper.
In a large skillet or pan (I use a 5 quart), heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken thighs, skin-side down. Cook without moving them for about 6-7 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes on the other side.
Remove the chicken from the pan and transfer to a lined pan to finish cooking in the oven for about 15-20 more minutes, or until the internal temperature reaches 165°F.
Using the same pan, reduce the heat to medium. Add the mushrooms, cooking them in batches if necessary to avoid overcrowding, until they are golden brown and crispy, about 8-10 minutes. Season with salt and pepper. Remove mushrooms from the skillet using a slotted spoon and set aside.
In the same skillet, add the remaining olive oil and butter. Once melted, add shallots, cooking until they become translucent, about 5-8 minutes. Add garlic, cooking for another minute until fragrant but not browned.
Pour in the cognac, stirring to scrape up any browned bits from the bottom of the pan. Let it simmer until reduced by half, about 2 minutes.
Add the broth, cream, and thyme while whisking to incorporate. Whisk in the parmesan until melted. Simmer for about 5 minutes, allowing the sauce to thicken slightly.
Return the mushrooms to the skillet. Add the cooked pasta, tossing to coat well with the sauce. If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency. Add lemon zest, adjusting seasoning with salt and pepper.
Serve the dish with the chicken on top or alongside the pasta, garnished with extra thyme, and Parmesan.