Roasted Chicken with Creamy Garlic Pasta (2)

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, combine the chicken thighs with olive oil, salt, black pepper, and chili powder. Rub the seasoning all over the chicken to ensure even coverage.

3.In a large oven-safe skillet, arrange the sliced onions and half of the minced garlic at the bottom. Place the seasoned chicken thighs on top of the onions, skin side up.

4.Roast the chicken in the preheated oven for 35-40 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (75°C).

5.While the chicken is roasting, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.

6.In a separate saucepan over medium heat, add the remaining minced garlic and sauté for about 1 minute until fragrant. Add the chicken broth and bring to a simmer.

7.Stir in the heavy cream and Parmesan cheese, mixing until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

8.Once the chicken is done roasting, remove it from the oven and let it rest for 5 minutes before slicing.

9.Toss the cooked fettuccine pasta in the creamy garlic sauce until well coated. Serve the pasta on plates topped with sliced roasted chicken thighs, and garnish with fresh parsley.