One-Skillet Chicken Drumsticks with Pasta — a Juicy Weeknight Dinner with Minimal Dishes

This is the kind of weeknight dinner that feels generous without asking much in return: chicken drumsticks are seared until golden, then simmered with short pasta in the same skillet so every piece soaks up the savory sauce. Minimal dishes, plenty of flavor — rich, juicy, and wonderfully practical.

Ingredients

• Chicken drumsticks — 6 pcs.
• Pasta (short shapes: penne, elbow macaroni, fusilli) — 250g (9 oz)
• Chicken broth (or water) — 700ml (3 cups)
• Yellow onion — 1 pc.
• Carrot — 1 pc.
• Garlic — 3 cloves
• Tomato paste — 1.5 tbsp
• Vegetable oil — 2 tbsp
• Sweet paprika — 1 tsp
• Italian herbs, dried — 1 tsp
• Salt — 1 tsp (to taste)
• Ground black pepper — 0.5 tsp
• Bay leaves — 2 pcs.
• Fresh parsley — 10g (0.35 oz)

How to Cook

1. Rinse the chicken drumsticks and pat them very dry with paper towels. Season with salt, black pepper, and paprika on all sides.
2. Heat the vegetable oil in a deep skillet over medium heat and sear the drumsticks for 6–8 minutes, turning until nicely browned. Transfer to a plate.
3. In the same skillet, sauté the finely chopped onion for 2–3 minutes, until softened. Add the grated carrot and cook for another 2 minutes.
4. Add the minced garlic and tomato paste, stir, and cook for 30–40 seconds, just until fragrant.
5. Return the drumsticks to the skillet, pour in the hot broth, and add the bay leaves and Italian herbs. Bring to a boil.
6. Add the pasta and spread it out so it sits in the sauce and is mostly submerged. Reduce the heat to low.
7. Cover and cook for 12–14 minutes, stirring gently 1–2 times so nothing sticks. If needed, add a splash of hot water.
8. Remove the lid and let the sauce reduce for 2–3 minutes, until lightly thickened. Taste and adjust the seasoning.
9. Scatter over the chopped parsley, cover, and let stand for 5 minutes.
10. Serve hot. If you like, finish with a little grated hard cheese.

Nutritional Value

Tips and Variations

• Choose short pasta with a sturdy shape — it holds up better and captures the sauce beautifully.
• If you don’t have broth, use water with 0.5 tsp salt and a pinch of sugar for balance.
• For a spicier version, add 0.25 tsp red pepper flakes with the paprika.
• Seasonal vegetables like bell pepper, zucchini, or peas can be added with the carrots.
• For a creamier sauce, stir in 50ml (3 tbsp + 1 tsp) of 20% cream 2 minutes before the pasta is done.
• For a cheesy crust, sprinkle the finished dish with grated cheese and broil for 2–3 minutes.

Frequently Asked Questions

• Can I use another cut of chicken? Yes — boneless thighs or chicken legs work well. Adjust the cooking time, since boneless pieces cook faster.
• Which pasta works best? Penne, elbow macaroni, fusilli, or other short pasta made from durum wheat are ideal because they keep their texture.
• How do I prevent the pasta from sticking? Cook over low heat, stir occasionally, and make sure the pasta stays covered with liquid.
• What can I use instead of tomato paste? Use 200g (7 oz) canned tomatoes in their juices and simmer the sauce 2–3 minutes longer.
• Can I make it without a lid? The lid helps the pasta cook evenly. Without it, you’ll need more liquid and more frequent stirring.