This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

This chicken with creamy pastina is lemony, dilly, and bursting with flavor for an easy weeknight dinner recipe.

A bright, lemony, and decadent creamy pastina is topped with juicy, crispy chicken thighs for a dish you won’t be able to get enough of.

There’s something about a crispy chicken thigh and a thick, creamy pasta that I just love. Similar to my chicken with creamy orzo, this recipe combines pan-seared and roasted chicken thighs with a decadent and creamy pasta. Dill and lemon add the perfect amount of herby brightness to the dish. It’s an easy dinner recipe you can whip up any day of the week.

How to make chicken with creamy pastina

What you need

Chicken thighs: For the best flavor, use bone-in, skin-on chicken thighs. You can use boneless, skinless chicken breasts or thighs, but I think the former is superior for this dish. If you opt for boneless, you may need to adjust the roasting time.
Aromatics: I start the creamy pastina with garlic and onion. You could use leeks, shallots, or even scallions instead.
Cannellini beans: I add cannellini beans to the pastina, but any white bean will work. Try it with navy or Great Northern beans.
Pastina: I use pastina–little star-shaped pasta–but you can use any small pasta. Try it with orzo, ditalini, acini de pepe, or pearl couscous.
Heavy cream: Heavy cream adds a nice richness to the pastina, but you can skip it if you prefer a dairy-free option.
Finishing touches: I finish the pastina with lemon, dill, and frozen peas. If you don’t have dill, you could use freshly minced parsley or torn basil.

How to make it

Only a few short steps stand between you and a gorgeous, rich dinner.

Step 1: Brown the chicken thighs in an ovenproof pot until the skin is golden-brown and crispy. Transfer to a plate.
Step 2: Sauté the onion and garlic in the same pot and add the white beans. Add chicken stock and place the thighs on top. Transfer the pot to a preheated oven until the thighs reach 165ºF.
Step 3: While the chicken bakes, boil the pastina and drain it.
Step 4: Remove the pot from the oven and transfer the chicken to a plate.
Step 5: Add the cooked pastina, cream, lemon juice, dill, and frozen peas to the pot and simmer until the peas are bright green and tender.
Step 6: Arrange the chicken on top of the pastina and finish with more fresh dill.

Chicken with Creamy Pastina

This chicken with creamy pastina is lemony, dilly, and bursting with flavor for an easy weeknight dinner recipe.

5 from 2 votes

Print Pin

Prep Time: 10

Cook Time: 35

Inactive time: 30

Total Time: 1 15

Servings:

Calories: 737kcal

Equipment

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 4 thighs)
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons neutral oil
1 yellow onion (peeled and small-diced)
6 cloves garlic (peeled and minced)
14.5-ounce can cannellini beans (drained)
1 cup chicken stock
1 cup pastina (or use orzo, ditalini, pearl couscous, or acini di pepe)
½ cup heavy cream
1 lemon (juiced; about 2 tablespoons juice total)
1 cup frozen peas
1 cup dill (loosely packed and roughly chopped; plus more for serving)
Lemon wedges (optional, for serving)
Salt and pepper

Instructions

Brown the chicken:

Pat the chicken dry and season it with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.

Preheat the oven to 400ºF.

Heat 2 teaspoons neutral oil in an ovenproof pot over medium-high heat. Add the chicken, skin-side down, in an even layer and cook without moving for 5 minutes until golden brown on the bottom. Once the chicken releases easily, flip it and cook for an additional 2 minutes. Transfer to a plate, leaving any fond in the skillet.

Sauté the aromatics:

Add the diced onion to the pot and cook for 5 to 7 minutes until soft. Add the garlic and sauté for 1 minute until fragrant.
Add the canned white beans and 1 cup chicken stock. Bring to a boil. Taste and add salt and pepper if needed.

Roast the chicken:

Arrange the chicken on top of the beans. Turn off the heat and transfer to the oven for 30 to 35 minutes or until the chicken reaches 165°F.

Cook the pastina:

Bring a large pot of salted water to a boil. Cook the pastina according to package directions. Drain and set aside.

Finish the creamy pastina:

Remove the chicken from the oven and transfer the chicken to a plate.
Return the pot of beans to a rapid simmer over medium heat. Add the cream, cooked pastina, lemon juice, frozen peas, and fresh dill. Simmer for 5 minutes until the peas are bright green. Taste and add salt and pepper.

To serve:

Arrange the cooked chicken on top of the creamy pastina. Serve with more fresh dill and lemon wedges. Enjoy!

Nutrition

Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

Chicken with Creamy Pastina

A bright, lemony, and decadent creamy pastina is topped with juicy, crispy chicken thighs for a dish you won’t be able to get enough of.