20 Roasted Chicken Thigh Pasta Recipes

Craving comfort food that’s quick and delicious? Roasted chicken thighs and pasta are a match made in dinner heaven. From creamy Alfredo to zesty lemon, these 20 recipes turn simple ingredients into weeknight winners. Get ready to twirl your fork!

Garlic Butter Roasted Chicken Thigh Pasta

You know those meals that feel fancy but are secretly easy? This garlic butter roasted chicken thigh pasta is exactly that. Juicy roasted chicken thighs on a bed of al dente pasta, all tossed in a rich garlic butter sauce with savory herbs.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme

For the Pasta

• 12 ounces dried linguine or fettuccine
• 1 tablespoon kosher salt (for pasta water)

For the Garlic Butter Sauce

• 4 tablespoons high-quality unsalted butter, softened
• 4 cloves robust garlic, minced
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons fresh parsley, finely chopped
• 1/2 cup reserved pasta water

Instructions

1. Preheat your oven to 400°F. Pat the chicken thighs dry with paper towels (this helps the skin get crispy). Drizzle with olive oil, then season evenly with salt, pepper, and dried thyme.
2. Place the chicken skin-side up on a rimmed baking sheet. Roast for 30–35 minutes, until the skin is golden brown and the internal temperature reaches 175°F. Let rest for 5 minutes.
3. While the chicken roasts, bring a large pot of water to a boil. Add 1 tablespoon salt, then cook the pasta according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta water before draining.
4. In a small bowl, combine the softened butter and minced garlic to make a garlic butter paste. Set aside.
5. Once the chicken is done, transfer it to a plate. Pour the pan drippings (about 2 tablespoons) into a large skillet over medium heat. Add the garlic butter paste and stir until melted and fragrant, about 1 minute.
6. Add the drained pasta to the skillet, along with 1/2 cup reserved pasta water. Toss well to coat. Sprinkle in the Parmesan and half the parsley; toss again. If the sauce seems dry, add more pasta water a tablespoon at a time.
7. Serve the pasta on plates, top with a roasted chicken thigh, and garnish with the remaining parsley. Tip: For extra richness, drizzle a bit more pan drippings over the chicken.

Serve hot with a sprinkle of fresh parsley and extra Parmesan on the side. The crispy chicken skin contrasts beautifully with the silky, garlicky pasta. Want a veggie boost? Toss in some steamed broccoli or green beans right at the end.

Creamy Sun-Dried Tomato Chicken Thigh Pasta

Diving into a bowl of this creamy sun-dried tomato chicken thigh pasta is like a warm hug on a busy weeknight. It's one of those dishes that feels fancy but comes together in under an hour—perfect for when you want something cozy and satisfying.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1.5 lbs boneless skinless chicken thighs (about 4 thighs)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup finely chopped sun-dried tomatoes (in oil, drained)
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 8 oz dried pasta (fettuccine or penne)
• 1/4 cup fresh basil leaves, chopped
• Pinch of red pepper flakes (optional)
• 1/2 cup reserved pasta water

Instructions

1. Season chicken thighs with salt and pepper on both sides.
2. In a large skillet, heat butter and olive oil over medium-high heat. Add chicken and cook until golden brown, about 5-6 minutes per side. Remove and set aside.
3. Reduce heat to medium. Add garlic and sun-dried tomatoes; sauté for 1 minute until fragrant.
4. Pour in heavy cream, stirring to scrape up browned bits from the bottom. Bring to a gentle simmer.
5. Stir in Parmesan cheese until melted and smooth. Taste and adjust seasoning if needed.
6. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
7. Let chicken rest for a minute, then slice into bite-sized pieces.
8. Add drained pasta and sliced chicken to the skillet with sauce. Toss to coat, adding reserved pasta water a little at a time until sauce reaches desired consistency.
9. Stir in fresh basil and red pepper flakes if using. Serve immediately.

Worth every second spent stirring that creamy sauce—the sun-dried tomatoes add a tangy punch that cuts through the richness. Serve it with a simple green salad or garlic bread to soak up every last drop.

Lemon Herb Roasted Chicken Thigh Pasta

Zesty, herby, and oh-so-satisfying—this Lemon Herb Roasted Chicken Thigh Pasta is the weeknight dinner you've been craving. Juicy chicken thighs are marinated in bright lemon and fresh herbs, roasted to crispy perfection, then tossed with angel hair pasta and a simple pan sauce. It's like a big, warm hug in a bowl.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 3 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 8 ounces angel hair pasta
• 1/2 cup dry white wine or low-sodium chicken broth
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a bowl, combine lemon juice, lemon zest, rosemary, thyme, garlic, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Add chicken thighs and toss to coat. Let marinate at room temperature for 15 minutes (or overnight in the fridge).
2. Preheat oven to 400°F. Place a large oven-safe skillet over medium-high heat and add remaining 1 tablespoon olive oil. Sear chicken thighs skin-side down for 5 minutes, until golden and crispy. Flip and sear another 2 minutes. Tip: Searing before roasting locks in flavor and gives that crackly skin.
3. Transfer skillet to oven and roast for 25–30 minutes, until internal temperature reaches 165°F and skin is deep golden. Remove chicken to a plate, leaving juices in the skillet.
4. While chicken roasts, bring a large pot of salted water to a boil. Cook angel hair pasta according to package directions until al dente (about 4 minutes). Reserve 1 cup pasta water, then drain pasta.
5. Place skillet with pan juices over medium heat. Add wine or broth and scrape up browned bits. Simmer 2 minutes until slightly reduced. Tip: Deglazing pulls all those roasty flavors off the pan bottom. Season with remaining ½ teaspoon salt and ½ teaspoon pepper.
6. Add drained pasta to skillet and toss with the sauce, adding reserved pasta water a little at a time if it seems dry. Tip: Starchy pasta water helps the sauce cling to noodles. Slide chicken thighs back into the skillet or arrange on top. Sprinkle with Parmesan and parsley.
7. Serve immediately, making sure everyone gets a chicken thigh with plenty of pasta.

Crispy-skinned chicken and silky angel hair soak up every drop of that lemony, herby pan sauce—it's pure comfort in every bite. For a brighter finish, squeeze extra lemon over the top or add a pinch of red pepper flakes if you like heat.

Spicy Arrabbiata Chicken Thigh Pasta

You know those nights when you crave something spicy and comforting? This Spicy Arrabbiata Chicken Thigh Pasta is your answer—crispy-skinned chicken thighs simmered in a fiery tomato sauce, served over al dente penne. It's bold, cozy, and comes together in one pan.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs), patted dry
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 4 cloves garlic, thinly sliced
• 1-2 teaspoons crushed red pepper flakes (adjust to your heat preference)
• 1 can (28 oz) crushed San Marzano tomatoes (the best for flavor)
• 12 oz penne pasta (or any short pasta)
• 1/4 cup chopped fresh basil
• Grated Parmesan cheese, for serving (optional but recommended)

Instructions

1. Bring a large pot of salted water to a boil for the pasta.
2. Season the chicken thighs all over with salt and pepper.
3. Heat olive oil in a large, heavy skillet over medium-high heat until shimmering.
4. Place the chicken thighs skin-side down in the skillet. Cook without moving for 6-8 minutes, until the skin is deep golden and crispy. Tip: Pat the chicken dry before cooking to ensure maximum crispiness.
5. Flip the chicken thighs and cook for another 4-5 minutes, until browned. Transfer to a plate. Leave the drippings in the pan.
6. Reduce heat to medium. Add sliced garlic and crushed red pepper flakes to the pan. Cook for 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
7. Pour in the crushed tomatoes, scraping up any browned bits from the bottom. Bring to a simmer.
8. Return the chicken thighs to the skillet, skin-side up (skin should stay above the sauce). Cover and simmer for 15-20 minutes, until the chicken is cooked through (internal temp 165°F).
9. While the sauce simmers, cook the penne in the boiling water according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
10. Once chicken is done, remove it from the skillet. Stir the drained penne into the sauce, adding a splash of pasta water if needed to loosen. Toss to coat.
11. Serve the pasta in bowls, top with a chicken thigh, sprinkle with fresh basil and Parmesan. Enjoy immediately!

Finally, the crispy chicken skin contrasts perfectly with the saucy pasta, while the chili flakes deliver a lingering warmth. For an extra kick, drizzle with more olive oil and red pepper flakes at the table. It's a weeknight winner that feels special.

Mushroom Alfredo Chicken Thigh Pasta

Ever had one of those nights where you crave something comforting but also a little bit fancy? This Mushroom Alfredo Chicken Thigh Pasta is the answer: juicy roasted chicken thighs on a bed of creamy mushroom alfredo sauce over fettuccine. It’s weeknight magic.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Pasta

• 8 oz dried fettuccine
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup finely grated Parmesan cheese
• 1/2 cup reserved pasta water
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F. Pat the chicken thighs dry with paper towels—this ensures crispy skin. In a small bowl, mix smoked paprika, salt, and pepper. Rub the spice mixture all over the chicken.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear without moving for 5–6 minutes, until the skin is golden brown and releases easily. Flip and cook 2 minutes more.
3. Transfer the skillet to the preheated oven. Roast for 20–25 minutes, until the internal temperature reaches 165°F. Remove chicken and let rest on a plate while you make the sauce.
4. Meanwhile, bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water before draining, then drain the pasta.
5. While the pasta cooks, discard all but 1 tablespoon of drippings from the skillet (or wipe clean and use fresh butter). Add butter and melt over medium heat. Add sliced mushrooms and cook, stirring occasionally, for 5–7 minutes, until golden and their moisture has evaporated. Add minced garlic and cook 1 minute until fragrant.
6. Reduce heat to low. Pour in heavy cream and stir in grated Parmesan. Stir continuously until the cheese melts and the sauce thickens, about 2 minutes. If too thick, add reserved pasta water a little at a time until it coats the back of a spoon.
7. Add the drained fettuccine to the skillet and toss to coat evenly with the sauce. Divide pasta among plates, top each with a chicken thigh, and garnish with fresh parsley. Serve immediately.

Creamy, savory, and with that perfect crispy-skinned chicken on top, this dish hits every note. The rich mushroom sauce coats every strand of fettuccine, while the roasted chicken adds a hearty finish. It’s the kind of meal that feels indulgent but comes together easily on a busy weeknight.

Balsamic Glazed Chicken Thigh Pasta

You're in for a treat with this balsamic glazed chicken thigh pasta—it's a one-pan wonder that’s perfect for busy weeknights. Juicy chicken, caramelized roasted veggies, and al dente bowtie pasta come together in a sweet-tangy glaze that’ll have everyone asking for seconds.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Balsamic Glazed Chicken

• 1.5 lbs boneless, skinless chicken thighs (trimmed of excess fat)
• 1/3 cup rich balsamic vinegar
• 2 tbsp sweet honey
• 2 cloves freshly minced garlic
• 1 tbsp good quality extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp kosher salt

For the Roasted Vegetables

• 1 large crimson red bell pepper (sliced into strips)
• 1 medium sunny yellow zucchini (sliced into half-moons)
• 1 medium sweet red onion (sliced into wedges)
• 2 tbsp good quality extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp finely ground black pepper
• 1 tsp dried oregano

For the Pasta & Assembly

• 8 oz bowtie pasta (farfalle)
• 2 tbsp salted butter
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp fresh basil leaves (torn for garnish)

Instructions

1. Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. In a medium bowl, whisk together the balsamic vinegar, honey, minced garlic, 1 tbsp olive oil, salt, and pepper. Add the chicken thighs and toss to coat. Let marinate at room temperature while you prep the veggies—at least 10 minutes.
3. In a separate bowl, toss the bell pepper slices, zucchini half-moons, and red onion wedges with 2 tbsp olive oil, salt, pepper, and dried oregano. Spread them in a single layer on one half of the prepared baking sheet.
4. Remove the chicken from the marinade (reserve the marinade) and place the thighs on the other half of the baking sheet. Brush any clinging marinade over the top. Roast for 20–25 minutes, until the chicken reaches an internal temperature of 165°F and the veggies are tender with charred edges. Tip: For extra caramelization, broil for the last 2 minutes.
5. Meanwhile, bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Tip: The starchy water helps bind the sauce later.
6. In a large skillet over medium heat, melt the butter. Add the drained pasta and toss to coat. If it seems dry, add a splash of the reserved pasta water and toss until glossy.
7. Once the chicken and veggies are done, let the chicken rest for 5 minutes, then slice into bite-sized pieces. Tip: Resting keeps the juices locked in.
8. Add the sliced chicken and roasted vegetables to the skillet with the pasta. Drizzle any pan juices from the baking sheet over the top and gently toss everything together.
9. Serve immediately, topped with freshly grated Parmesan and torn basil leaves.

Serve this hearty pasta warm with an extra sprinkle of Parmesan and a side of crusty bread to soak up every bit of that luscious balsamic glaze. The combination of tender chicken, sweet roasted veggies, and al dente pasta is pure comfort—perfect for a cozy dinner that feels special without the fuss.

Cajun Chicken Thigh Pasta

Perfect for busy weeknights, this Cajun Chicken Thigh Pasta delivers bold, comforting flavors in under 45 minutes. Juicy, seasoned chicken pairs with a creamy bell pepper sauce and tender linguine for a dish that feels fancy but is totally doable on a Tuesday.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Cajun Chicken

• 1 lb boneless, skinless chicken thighs (about 4-5)
• 2 tbsp Cajun seasoning (store-bought or homemade)
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp kosher salt

For the Pasta and Sauce

• 8 oz dried linguine
• 1 tbsp unsalted butter
• 1 medium yellow onion, diced small
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• ¼ cup finely grated Parmesan cheese
• ¼ cup chopped fresh parsley for garnish (optional)

Instructions

1. Season both sides of the chicken thighs evenly with Cajun seasoning, salt, and black pepper. Let sit at room temperature for 10 minutes while you prep other ingredients.
2. Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente (usually 9-11 minutes). Reserve ½ cup pasta water before draining. Drain and set aside.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken thighs, making sure not to overcrowd. Cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
4. Reduce heat to medium. In the same skillet, melt butter. Add onion and bell peppers; cook 4-5 minutes, stirring occasionally, until softened and lightly charred. Add garlic and cook 1 minute more until fragrant.
5. Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer and let reduce by half, about 3 minutes.
6. Stir in heavy cream and Parmesan cheese. Reduce heat to low and cook 2 minutes until sauce thickens slightly. Taste and adjust seasoning—add a pinch of salt or pepper if needed.
7. Slice the cooked chicken thighs into bite-sized strips. Add the drained linguine and chicken to the skillet, tossing everything in the sauce. If too thick, add reserved pasta water a tablespoon at a time until desired consistency. Tip: The pasta water helps the sauce cling to the noodles.
8. Serve immediately, garnished with fresh parsley if using. For extra heat, sprinkle a pinch of Cajun seasoning on top.

Ultra creamy with a subtle kick, this pasta is perfect as-is or with a simple side salad. The chicken stays juicy, the peppers add a slight crunch, and every bite is packed with smoky, spicy flavor. Leftovers reheat beautifully—just add a splash of milk to loosen the sauce.

Mediterranean Chicken Thigh Pasta

Dude, if you're craving a weeknight meal that feels like a vacation, this Mediterranean Chicken Thigh Pasta is your ticket. It's packed with briny olives, creamy feta, and tender roasted chicken over perfectly cooked orzo—simple enough for a Tuesday, fancy enough for company.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon rich extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Pasta & Assembly

• 2 tablespoons rich extra virgin olive oil, divided
• 1 cup orzo pasta
• 2 cups low-sodium chicken broth
• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. Pat the chicken thighs dry with paper towels—this helps the skin get crispy.
2. In a small bowl mix oregano, garlic powder, salt, and pepper. Rub the spice blend all over the chicken, then drizzle with 1 tablespoon olive oil.
3. Place chicken skin-side up on a baking sheet. Roast until the skin is golden and the internal temperature reaches 165°F, about 25–30 minutes. Let rest 5 minutes, then shred or chop the meat into bite-sized pieces.
4. While chicken roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add orzo and cook, stirring frequently, until toasted and fragrant, about 2 minutes (watch it—it can burn fast).
5. Pour in chicken broth and bring to a boil. Reduce heat to a simmer, cover, and cook until orzo is tender and liquid is absorbed, 8–10 minutes. Remove from heat.
6. Stir the olives, feta, and lemon juice into the orzo. Gently fold in the shredded chicken. Taste and adjust salt or pepper if needed—the olives and feta add saltiness, so go easy.
7. Top with fresh parsley and an extra drizzle of olive oil before serving.

Make extra for leftovers — the flavors meld overnight and taste even better. Serve with a crisp white wine and crusty bread to soak up every last bit.

Thai Peanut Chicken Thigh Pasta

Zipping together creamy peanut sauce, tender roasted chicken, and chewy rice noodles, this Thai-inspired pasta is a weeknight winner. It’s quick, comforting, and packed with bold flavors you’ll crave again and again.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 8 oz wide rice noodles
• 1 can (13.5 oz) full-fat coconut milk
• 1/3 cup creamy peanut butter
• 3 tbsp low-sodium soy sauce
• 2 tbsp fresh lime juice
• 2 tbsp packed brown sugar
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp red curry paste
• 1 tbsp coconut oil
• Salt and finely ground black pepper
• Optional: chopped cilantro and crushed peanuts for garnish

Instructions

1. Preheat your oven to 400°F. Season the chicken thighs generously with salt and pepper on both sides.
2. Place the chicken on a baking sheet lined with parchment. Roast for 20-25 minutes until the internal temperature reaches 165°F. Let rest for 5 minutes, then shred into bite-sized pieces.
3. While the chicken roasts, bring a large pot of salted water to a boil. Cook the rice noodles according to package directions until tender but chewy (about 4-5 minutes). Drain and rinse under cold water to stop cooking. Drizzle with a little coconut oil to prevent sticking.
4. In a large skillet over medium heat, warm the coconut oil. Add the garlic and ginger, stirring constantly for 30 seconds until fragrant.
5. Stir in the red curry paste and cook for another 30 seconds, letting it bloom.
6. Pour in the coconut milk, peanut butter, soy sauce, brown sugar, and lime juice. Whisk until smooth and bring to a gentle simmer. Cook for 3-4 minutes, stirring often, until the sauce thickens slightly. Taste and adjust salt or lime if needed.
7. Add the shredded chicken and cooked noodles to the skillet. Toss everything together until the noodles and chicken are fully coated in the sauce. Heat for 1-2 minutes if needed.
8. Serve immediately in bowls. Top with fresh cilantro and crushed peanuts for crunch and color.

Zesty and satisfying, each forkful hits you with creamy, tangy, and nutty notes. It’s perfect on its own or paired with a simple cucumber salad to balance the richness.

BBQ Chicken Thigh Pasta

Oh, this BBQ Chicken Thigh Pasta is the ultimate comfort food mashup! Smoky chicken, sweet corn, and black beans over tender macaroni. A weeknight winner.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Pasta

• 1 lb elbow macaroni
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup frozen corn kernels, thawed
• 1 can (15 oz) black beans, drained and rinsed
• 1 ½ cups smoky BBQ sauce

For the Chicken

• 1 ½ lbs boneless skinless chicken thighs
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Preheat oven to 400°F. Season chicken thighs with smoked paprika, cumin, salt, and pepper on both sides.
2. Place chicken on a baking sheet lined with parchment. Roast for 20-25 minutes, until internal temperature reaches 165°F. Let rest 5 minutes, then shred or chop into bite-sized pieces. Tip: Use a meat thermometer for perfect doneness.
3. While chicken roasts, bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain and set aside. Tip: Reserve ½ cup pasta water to thin the sauce later if needed.
4. In a large skillet, heat olive oil over medium heat. Sauté diced onion for 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
5. Add corn and black beans to the skillet. Cook, stirring, for 2-3 minutes until heated through.
6. Add shredded chicken and BBQ sauce to the skillet. Stir to combine. Let simmer for 2 minutes.
7. Add cooked macaroni to the skillet and toss well. If the pasta seems dry, add a splash of reserved pasta water. Cook for 1-2 minutes until hot and well coated.
8. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with sliced green onions or a sprinkle of cheddar if desired.

A dreamy combo of smoky, sweet, and savory, this pasta bowl is pure comfort. Leftovers taste amazing reheated with extra BBQ sauce. Perfect for busy nights.

Caprese Chicken Thigh Pasta

Picture this: juicy roasted chicken, fresh mozzarella, and ripe tomatoes tossed with tender rotini, all finished with a drizzle of balsamic glaze. It's like a caprese salad turned into a hearty weeknight pasta.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Roasted Chicken

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Pasta

• 8 oz rotini pasta (about 2 cups dry)
• 1/2 cup reserved pasta water

For the Caprese Finish

• 8 oz fresh mozzarella pearls (or torn fresh mozzarella)
• 1 cup halved ripe cherry tomatoes
• 1/4 cup packed fresh basil leaves, torn
• 2 tbsp aged balsamic glaze

Instructions

1. Preheat oven to 400°F.
2. In a bowl, toss chicken thighs with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Arrange on a baking sheet skin-side up. (Tip: Pat chicken dry before seasoning for extra crispy skin.)
3. Roast chicken for 25-30 minutes, until skin is golden and internal temp reaches 165°F. Let rest 5 minutes, then dice into bite-size pieces.
4. While chicken roasts, bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Reserve 1/2 cup pasta water before draining. (Tip: Salt the pasta water generously—it seasons the noodles from within.)
5. In a large serving bowl, combine drained pasta, diced chicken, cherry tomatoes, mozzarella pearls, and torn basil.
6. Drizzle with balsamic glaze and toss gently. If pasta seems dry, add reserved pasta water a tablespoon at a time until desired consistency. (Tip: Tear the basil instead of chopping to avoid bruising.)
7. Serve warm or at room temperature. Garnish with extra basil if desired.

Bursting with fresh flavors, this pasta is perfect for a quick dinner or meal prep. The creamy mozzarella and tangy balsamic really elevate the dish.

Spinach and Artichoke Chicken Thigh Pasta

Let’s talk about the most comforting pasta dish you’ll make this week. It’s rich, creamy, and loaded with tender chicken and veggies. You’re going to love how easy it is to bring restaurant flavors home.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken

• 1½ lbs boneless, skinless chicken thighs, patted dry
• 1 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp finely ground black pepper
• ¾ tsp kosher salt

For the Pasta and Creamy Spinach Artichoke Sauce

• 12 oz dried penne pasta
• 2 tbsp unsalted butter
• 3 cloves fresh garlic, minced
• 1 cup heavy cream
• ¾ cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese
• 1 (14 oz) can artichoke hearts, drained and chopped
• 4 oz fresh baby spinach
• ½ tsp red pepper flakes (optional)
• Extra grated Parmesan for serving

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix smoked paprika, garlic powder, black pepper, and kosher salt. Rub the chicken thighs all over with olive oil, then season evenly with the spice mixture.
3. Place seasoned chicken thighs on the prepared baking sheet. Roast for 20-25 minutes, until the internal temperature reaches 165°F and the skin is golden. Let rest for 5 minutes, then slice into bite-sized pieces.
4. While chicken roasts, bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
5. In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
6. Pour in the heavy cream and chicken broth, whisking to combine. Bring to a gentle simmer, then reduce heat to low. Stir in the grated Parmesan until smooth and creamy.
7. Add the chopped artichoke hearts and fresh spinach to the sauce. Stir for 2-3 minutes, until the spinach has wilted and the artichokes are heated through. If using red pepper flakes, add them now.
8. Add the cooked penne and sliced chicken to the skillet. Toss everything together, adding reserved pasta water a little at a time if the sauce seems too thick. Taste and adjust seasoning with salt and pepper.
9. Serve immediately, topped with extra grated Parmesan. For best texture, enjoy right away while the sauce is velvety and warm.

Grab a fork and dig in while it’s hot. The creamy sauce clings to every piece of penne, and the roasted chicken adds a savory depth. Serve with crusty bread to soak up every last drop.

Lemon Garlic Butter Chicken Thigh Pasta

Unexpectedly simple yet bursting with bright lemon and rich garlic butter, this lemon garlic butter chicken thigh pasta is the weeknight hero you've been waiting for. Roasted chicken thighs get crispy while the farfalle soaks up a luscious sauce. Add asparagus for a pop of green.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken

• 4 boneless skinless chicken thighs (about 1.5 lbs)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil

For the Pasta and Sauce

• 8 ounces farfalle pasta
• 1 bunch fresh asparagus (about 1 lb), trimmed and cut into 2-inch pieces
• 5 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1/4 cup fresh lemon juice (from 1-2 lemons)
• 1/2 cup low-sodium chicken broth
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 400°F.
2. Pat chicken thighs dry with paper towels. Season both sides with kosher salt and pepper. Drizzle with olive oil and rub to coat. (Tip: Patting dry ensures crispy skin.)
3. Arrange chicken skin-side up on a rimmed baking sheet. Roast for 20-25 minutes until internal temperature reaches 165°F and skin is golden and crispy.
4. Cook farfalle in salted boiling water until al dente, then reserve 1 cup pasta water and drain. (Tip: The starchy water helps thicken the sauce later.)
5. While pasta cooks, trim asparagus and cut into 2-inch pieces.
6. In a large skillet, melt 2 tablespoons butter over medium heat. Add asparagus and cook 3-4 minutes until bright green and tender-crisp. Transfer to a plate. (Tip: Don't overcook – you want a slight crunch.)
7. In the same skillet, melt remaining 3 tablespoons butter. Add minced garlic and cook until fragrant, about 30 seconds, stirring constantly.
8. Pour in lemon juice and chicken broth. Add red pepper flakes. Bring to a simmer and cook 2 minutes, scraping up any browned bits.
9. Add cooked farfalle and asparagus to the skillet. Toss to coat. Add 1/2 cup reserved pasta water and stir. Add Parmesan and toss until melted and creamy. Add more pasta water if needed for desired consistency.
10. Slice roasted chicken thighs (remove bones if bone-in). Divide pasta among plates and top with chicken. Garnish with parsley and extra Parmesan.

A harmonious blend of crispy chicken, tender pasta, and vibrant asparagus, this dish delivers comfort with a citrusy lift. Perfect for a busy weeknight — serve with a crisp white wine and a side salad.

Roasted Red Pepper Chicken Thigh Pasta

Oh, this Roasted Red Pepper Chicken Thigh Pasta is a weeknight winner. The smoky, creamy sauce coats every bite of tender chicken and rigatoni for pure comfort food bliss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken

• 4 boneless, skinless chicken thighs (about 1.5 lbs), trimmed
• 1 tsp smoked paprika
• 1 tsp fine sea salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp rich extra virgin olive oil

For the Roasted Red Pepper Sauce

• 2 large red bell peppers (brilliant red)
• 3 plump garlic cloves (unpeeled)
• 1/4 cup extra virgin olive oil
• 1/4 cup heavy cream (or chicken broth for lighter)
• 1/2 tsp fine sea salt
• 1/4 tsp freshly cracked black pepper

For the Pasta

• 8 oz high-quality rigatoni (about 2 cups)
• 2 tbsp unsalted butter
• 1/4 cup reserved pasta water (plus more if needed)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. Place red bell peppers and garlic cloves on the baking sheet. Drizzle with 1 tbsp olive oil, toss to coat. Roast for 20-25 minutes, until peppers are charred and soft, turning once halfway.
3. Meanwhile, season chicken thighs with smoked paprika, salt, and pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken thighs for 5-6 minutes per side, until golden brown and internal temperature reaches 165°F. Remove to a plate.
4. Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente, about 10-12 minutes. Reserve 1 cup pasta water, then drain.
5. Once peppers are done, transfer to a bowl, cover with plastic wrap for 5 minutes to steam. Then peel off skins, remove seeds and stems. (Tip: use a paper towel to easily wipe off skins.) Peel garlic cloves.
6. In a blender, combine roasted peppers, peeled garlic, 1/4 cup olive oil, heavy cream, 1/2 tsp salt, 1/4 tsp pepper. Blend until smooth. Taste and adjust seasoning.
7. In the same skillet used for chicken, melt butter over medium heat. Add the roasted red pepper sauce and bring to a simmer. (Tip: If sauce is too thick, thin with a splash of reserved pasta water.)
8. Slice the chicken thighs into bite-sized pieces. Add the sliced chicken and cooked rigatoni to the skillet. Toss to coat well, adding pasta water as needed to loosen sauce. (Tip: Let the pasta finish cooking in the sauce for 1-2 minutes to absorb flavor.)
9. Serve immediately, garnished with fresh parsley if desired.

Craving something that feels fancy but comes together easily? This pasta delivers. The rich sauce and juicy chicken make it a meal to remember.

Broccoli Cheddar Chicken Thigh Pasta

Between busy weeknights and comfort food cravings, this one-pan wonder hits all the right notes. Broccoli adds a pop of green, while tender roasted chicken thighs bring savory depth. Tossed in a velvety cheddar sauce with shell pasta, it's pure cozy indulgence.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Chicken

• 1 lb boneless, skinless chicken thighs (about 4)
• 1 tbsp extra-virgin olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp finely ground black pepper

For the Pasta and Broccoli

• 8 oz small shell pasta
• 2 cups fresh broccoli florets, cut into bite-size pieces
• 1 tbsp unsalted butter (for finishing)

For the Cheddar Sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk, warm
• 6 oz sharp cheddar cheese, freshly shredded (about 1 1/2 cups)
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp finely ground black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, toss chicken thighs with olive oil, garlic powder, smoked paprika, salt, and pepper. Arrange on prepared baking sheet. Roast for 25–30 minutes until internal temperature reaches 165°F. Let rest 5 minutes, then slice or shred. Tip: For even roasting, pat chicken thighs dry before seasoning.
3. While chicken roasts, bring a large pot of salted water to a boil. Cook shell pasta according to package directions until al dente, about 8–10 minutes. During the last 3 minutes of cooking, add broccoli florets to the pot. Drain, reserving 1/2 cup pasta water. Return pasta and broccoli to the pot and toss with 1 tablespoon butter.
4. In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in warm milk; bring to a simmer, whisking often, until thickened, about 3–4 minutes. Tip: Whisk constantly to prevent lumps in the roux.
5. Remove from heat and stir in shredded cheddar, Dijon mustard, salt, and pepper until smooth. If sauce is too thick, add a splash of reserved pasta water. Tip: Use freshly shredded cheddar for the smoothest sauce; pre-shredded contains anti-caking agents that can make it grainy.
6. Pour the cheese sauce over the pasta and broccoli. Add the sliced chicken and toss gently to combine. Serve immediately.

You'll love how the creamy cheddar sauce clings to every shell, with tender chicken and bright broccoli in every bite. It's a complete meal in one bowl—perfect for busy weeknights or casual dinner parties. Feel free to swap in leftover rotisserie chicken to save even more time.

Greek Yogurt Chicken Thigh Pasta

Lately, I've been obsessed with this Greek Yogurt Chicken Thigh Pasta—it's creamy, tangy, and surprisingly light. The secret? A luscious Greek yogurt sauce that clings to every strand of whole wheat pasta, paired with juicy roasted chicken and fresh dill.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp rich extra virgin olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 1 lemon (zest and juice)
• 8 oz whole wheat spaghetti or penne
• 1 cup plain Greek yogurt (full-fat for creaminess)
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh dill, plus more for garnish
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F. Pat the chicken thighs dry with paper towels—this helps them brown better.
2. In a bowl, toss the chicken with 1 tablespoon olive oil, salt, pepper, and lemon zest. Arrange on a baking sheet lined with parchment.
3. Roast for 25-30 minutes until internal temp reaches 165°F. Let rest 5 minutes, then slice into bite-sized pieces.
4. While chicken roasts, cook the whole wheat pasta in salted boiling water until al dente (about 8 minutes). Reserve 1 cup pasta water, then drain.
5. In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
6. Reduce heat to low. Stir in the Greek yogurt, lemon juice (from the zested lemon), Parmesan, and 1/4 cup reserved pasta water. Whisk until smooth and warm—don't boil or yogurt may curdle. (Tip: always add yogurt to warm pan off heat for best results.)
7. Add the drained pasta to the skillet, tossing to coat. Stir in the sliced chicken and chopped dill. If sauce is too thick, add more pasta water a splash at a time.
8. Taste and adjust salt/pepper. Serve immediately, garnished with extra dill and a sprinkle of Parmesan. (Tip: For extra lemon flavor, add a pinch of lemon zest at the end.)

Seriously, the tangy yogurt sauce with zesty lemon and fragrant dill makes every bite pop. I love serving this with a side of roasted asparagus or a crisp green salad. It's comfort food that feels fresh and vibrant.

Honey Sriracha Chicken Thigh Pasta

Wondering what to make for a quick weeknight dinner that packs a punch? This honey sriracha chicken thigh pasta is your answer—sweet, spicy, and totally addictive. The best part? It comes together in under an hour with minimal fuss.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1/4 cup honey
• 2 tbsp sriracha
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tsp fresh grated ginger
• 8 oz soba noodles
• 2 tbsp avocado oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup sliced green onions
• 1 tbsp sesame seeds

Instructions

1. Preheat oven to 400°F.
2. In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
3. Pat chicken thighs dry and season with salt and pepper.
4. Place chicken on a baking sheet lined with parchment paper. Drizzle with avocado oil and toss to coat.
5. Roast chicken for 25 minutes. For extra caramelization, rotate the sheet halfway through.
6. Meanwhile, bring a large pot of water to a boil. Cook soba noodles according to package directions until just tender. Tip: Rinse under cold water to stop cooking and remove excess starch.
7. After 25 minutes, brush honey sriracha glaze over chicken thighs. Return to oven for 5 minutes, or until glaze is sticky and chicken reaches an internal temperature of 165°F.
8. Let chicken rest for 5 minutes, then slice into strips.
9. In a large bowl, combine noodles and sliced chicken. Drizzle any remaining glaze over top and toss.
10. Garnish with green onions and sesame seeds.

Just like that, you have a vibrant, flavor-packed bowl that hits every note. The tender chicken with sticky glaze pairs beautifully with the nutty soba noodles. Perfect for meal prep or a cozy dinner.

White Wine Mushroom Chicken Thigh Pasta

Ready to elevate your weeknight dinner with a dish that feels fancy but is totally doable? This white wine mushroom chicken thigh pasta is all about rich, savory flavors—juicy roasted chicken, earthy mushrooms, and a silky wine sauce tossed with wide pappardelle ribbons.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons rich extra virgin olive oil
• 2 tablespoons unsalted butter
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 shallot, finely diced
• 2 sprigs fresh thyme
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1/2 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 8 oz pappardelle pasta
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, for serving

Instructions

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear until golden brown, about 5 minutes. Flip and sear 2 minutes more. Transfer skillet to oven and roast until internal temp reaches 165°F, about 15-20 minutes. Remove chicken to a plate.
3. While chicken roasts, bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente. Reserve 1 cup pasta water, then drain.
4. In the same skillet (after removing chicken), melt butter over medium heat. Add mushrooms and cook until golden and liquid evaporates, about 5 minutes. Stir in garlic, shallot, and thyme leaves; cook 1 minute until fragrant.
5. Pour in white wine, scraping up browned bits. Simmer until reduced by half, about 2 minutes. Add chicken broth and cream; bring to a gentle simmer. Cook 3-4 minutes until slightly thickened. Taste and season with salt and pepper.
6. Return chicken to skillet, nestling into sauce. Add cooked pasta and toss to coat, adding pasta water a splash at a time if needed for consistency. Top with Parmesan and serve immediately.

Really, this dish brings restaurant-quality comfort to your table. The tender chicken and silky sauce cling to every noodle, making each bite a little celebration. Finish with a sprinkle of fresh thyme or extra Parmesan if you're feeling fancy.

Muffuletta Chicken Thigh Pasta

Just when you thought pasta couldn’t get any better, this Muffuletta Chicken Thigh Pasta comes along. It’s a cozy, one-pan meal that brings all the tangy, salty, and savory flavors of a classic New Orleans muffuletta sandwich into a hearty dinner. You’ll love how the crispy chicken thighs and tender orecchiette soak up that briny olive-salami goodness.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken and Pasta

• 1 1/2 pounds boneless, skinless chicken thighs, patted dry
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons rich extra virgin olive oil, divided
• 8 ounces orecchiette pasta
• 3 cloves garlic, thinly sliced

For the Muffuletta Mix

• 4 ounces genoa salami, diced into 1/4-inch cubes
• 1/2 cup pitted green olives, coarsely chopped
• 1/2 cup pitted kalamata olives, coarsely chopped
• 1/4 cup chopped roasted red peppers
• 2 tablespoons capers, drained
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes

For Finishing

• 1/2 cup low-sodium chicken broth
• 1/4 cup dry white wine (such as Pinot Grigio)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh parsley leaves, roughly chopped

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the orecchiette and cook until al dente according to package directions, usually 9–11 minutes. Reserve 1 cup of pasta water before draining, then drain and set aside.
2. While the pasta cooks, season the chicken thighs all over with salt and pepper. Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat until shimmering.
3. Place the chicken in the skillet in a single layer (work in batches if needed) and cook without moving for 5–6 minutes, until the underside is deep golden brown. Flip and cook another 4–5 minutes until the thickest part reaches 165°F. Transfer to a plate and tent with foil.
4. Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the salami and cook, stirring occasionally, for 2–3 minutes until it begins to crisp and render fat.
5. Add the sliced garlic and cook for 30 seconds until fragrant. Then stir in the green olives, kalamata olives, roasted red peppers, capers, oregano, and red pepper flakes. Cook for 1 minute to meld the flavors.
6. Pour in the white wine and let it sizzle, scraping up any browned bits from the bottom of the pan. Add the chicken broth and bring to a gentle simmer.
7. While the sauce simmers, slice the rested chicken thighs into 1-inch strips. Return the chicken and any accumulated juices to the skillet, along with the drained orecchiette. Toss everything together, adding reserved pasta water a splash at a time if the sauce seems too thick.
8. Remove the skillet from heat. Sprinkle the Parmesan cheese over the top and toss until melted and creamy. Fold in the fresh parsley. Taste and adjust seasoning with salt or pepper—remember, the olives and salami are already salty.
9. Serve immediately in warm bowls, garnishing with extra Parmesan and a drizzle of olive oil if you like.

Really, this dish hits all the right notes: the crispy, juicy chicken, the briny pop from the olives and capers, and the tender orecchiette that catches every bit of sauce. You can easily swap in rigatoni or even gluten-free pasta. Serve it with a crisp green salad and a glass of something chilled for a weeknight dinner that feels special.

Conclusion

Ready to roast? These 20 recipes prove chicken thighs and pasta are a match made in heaven. From creamy to spicy, there’s a dish for every craving. Try one tonight, then leave a comment with your favorite. Don’t forget to share this roundup on Pinterest!

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