You’ll want to cook this chicken thighs pasta bake all the time. From September right through to when your kitchen is getting warmer in May. Full of crispy chicken, loaded with creamy pasta, this is comfort food at its best.
Long before the Instant Pot or the Air Fryer had been created I wanted a Dutch Oven, or as us Brits call them a Cast Iron Casserole Dish. I had watched Jamie Oliver and Gordon Ramsay use them all the time. I loved the idea that you could cook everything in one dish on the hob and then transfer it to the oven to finish off the cooking process.
I HATED the fact that I had absolutely nothing to cook with, that could go from one to the other. I had to transfer food from the pan into an oven and the amount of pots was silly.
I loved watching Jamie Oliver crisp up the chicken skin and then finish cooking it in the oven and I wanted one like crazy.
But the problem was we lived in a small apartment at the time with a small kitchen and it wasn’t going to happen. Plus the oven we had was awful and it always burnt EVERYTHING!
Fast forward 8 years and the Bruntmor is our second ever Dutch Oven and it is perfect for cooking baked chicken thighs that are made into a yummy chicken thighs pasta bake.
The two things that make this chicken thighs pasta bake so yummy:
- The pasta bake sauce is so creamy you would think it had been smothered in cream when it hasn’t. We use just 100g of Philadelphia Soft Cheese to give it the cheesy wow factor!
- The chicken skin is crisped up first with extra virgin olive oil. Not only does this make the chicken super crispy but it also leaves the chicken juices in the Dutch Oven to bring great flavour to the dish.
On a side note – this chicken thighs pasta bake was the first ever dish that I perfected in my Dutch Oven. I found it my old recipe journal and can’t wait during the colder months to eat this all the time.Chicken Thighs #Pasta Bake @recipe_this
chicken thighs pasta bake
- Bruntmor Dutch Oven
- 4 Large Chicken Thighs
- 3 Medium Garlic Cloves
- 1 Medium White Onion
- 1 Small Courgette diced
- 4 Large Carrots peeled and diced
- Handful Frozen Peas
- 6 Medium Tomatoes diced
- 100 g Philadelphia Soft Cheese
- 300 g Dried Pasta
- 100 ml Red Wine
- 350 ml Chicken Stock this is the one we use
- 1 Tbsp Olive Oil
- 2 Tsp Oregano
- 2 Tsp Mixed Herbs
- ½ Tsp Mustard Powder
- Salt & Pepper
- Place the Dutch Oven on a medium heat on the hob and add to it the olive oil along with a sprinkling of salt and pepper. Place the chicken thighs breast side down and cook for 3 minutes or until it develops a crispy coating.
- Meanwhile as the chicken thighs skin crisps up peel and dice your onion and garlic.
- Take the chicken out of the Dutch Oven and put it to one side. Add the onion and garlic and using the juices of the chicken crisp the garlic and onion for a further 3 minutes.
- Add the courgette and carrots, seasonings, soft cheese and red wine and stir well. Cook for a further 3 minutes.
- Add the stock along with the chopped tomatoes, peas and mix well.
- Add the pasta and mix again so that all the pasta is covered.
- Place the chicken thighs (breast side up) on top of the pasta and vegetables and place the lid on the Dutch Oven. Cook in the oven for 45 minutes at 180c/360f.
Bruntmor Cast Iron Dutch Oven Casserole Dish
To make our delicious chicken thighs pasta bake we used the Bruntmor Cast Iron Dutch Oven Casserole Dish.
Here are the top 10 reasons to buy this Dutch Oven:
- Cast iron construction
- Condensation ridges promote self-basting
- Easy to clean
- Four colour options: Fire Red, Olive Green, Sky Blue, and Turquoise
- Heavy-duty construction
- Holds a lot
- Lid fits tight to pot
- Maintains heat well
- Oven safe to 500 degrees F
- PFOA and PTFE-free porcelain coating
Our verdict – I own several Cast Iron Dutch Ovens. My preferred pot is losing its porcelain coating after decades of use. The Bruntmor Enameled Cast Iron Dutch Oven has a 6.5 quart capacity and a vibrant sheen to the paint that makes me want to display it on the stove rather than hide it in a cupboard.
The design is solid. The lid has ridges that are meant to self-baste meats. It’s been far too hot to bake anything in the oven, but winter’s coming and I am eager to try stews, pot roasts, and soups in this dutch oven. I have used it for macaroni and cheese and rice dishes many times now. It remains just as easy to wash as it did the first day. The porcelain coating ensures stuck on foods come right off with a few minutes of soaking.
The pot is heavy. It’s not a pot that someone with arthritis in the wrist may be able to handle. While the handles are roomier than on competing models, it is really heavy. Per the manufacturer, the dutch oven weighs 16 pounds. If you add a 5-pound roast and lots of veggies to that, it’s not a pot for someone with limited muscle strength. Make sure you’re aware of just how much this dutch oven weighs and have someone on hand to help you lift it if necessary.
Overall – This is my favourite dutch oven. The Bruntmor 6.5 Quart Enameled Cast Iron Dutch Oven is standing up to my tests with ease. I’d heard others say the porcelain coating chips off. I haven’t had that happen in three months of testing it. The coating looks just as good today as it did out of the box.
I eagerly await colder weather when it is peak season for some of my favourite dishes. With Bruntmor’s dutch oven helping retain moisture and heat, I know the recipes I use will be sublime.
Buy The Bruntmor Dutch Oven
If you would like to buy the Bruntmor Cast Iron Casserole Dish (the same one we have) or explore the rest of their range then you can do so by clicking on the banner below:
Plus, a HUGE thank you to Bruntmor for giving us the opportunity to recipe test their Dutch Oven with our Chicken Thighs Pasta Bake. You can also connect with Bruntmor on Facebook & Twitter. You can also buy the product on Amazon by clicking here!