Making Chicken Parmesan Pasta with Chef Chris Coleman
Serves: 4
  • 1 lb. Chicken Thighs (skin and bones intact)
  • Kosher Salt
  • Black Pepper
  • 2 tbsp. Olive Oil
  • 1 Yellow Onion, chopped
  • 1 Head of Garlic, peeled & minced
  • Flour (small amount)
  • 1 (20 oz.) can Whole Plum Tomatoes
  • 1 (4 oz.) can Tomato Paste
  • ½ cup Red Wine
  • Splash of Balsamic Vinegar
  • 1 tsp. Sugar
  • Dried Basil, Oregano, Thyme, as needed
  • Red Pepper Flakes, as needed
  • 6 slices Provolone Cheese
  • ½ cup Grated Parmesan
  • 16 oz. Box of Linguine (or desired pasta)
  • Good crusty bread (optional)
  1. Preheat the oven to 400F. Season the chicken thighs with salt, pepper and set aside.
  2. Heat Dutch oven over medium-high heat. Add olive oil and sauté onion until softened. Add minced garlic and continue to sauté for 1 - 2 minutes. Pour in a very small amount of flour to the pot and stir to combine with onions and garlic.
  3. Add whole plum tomatoes, ½ the tomato paste, red wine, balsamic vinegar and sugar to the pot. Sprinkle in dried herbs and red pepper flakes, to taste. Try it and add more if desired. Bring to a boil.
  4. Carefully place chicken inside the tomato sauce and top with provolone cheese slices and grated parmesan. Place lid on and bake for 1 hour.
  5. Cook pasta while the Chicken Parmesan bakes. Toast the bread, if desired.
  6. To serve, place pasta on a plate or good-sized pasta bowl. Top with a braised chicken thigh and spoon over your desired amount of sauce. Feel free to sprinkle some additional parmesan cheese on top. Enjoy with crusty bread and (optional) mushrooms as a side.
Recipe by Slice of Jess at