Creamy Chicken Thigh Pasta

1.Season the chicken thigh pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2.Heat 1 tablespoon of olive oil in a large skillet or pot over medium-high heat.

3.Add the seasoned chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

4.While the chicken is cooking, bring a large pot of salted water to a boil. Add the wholemeal pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

5.In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil over medium heat.

6.Add the chopped onion and sauté until softened and translucent, about 5 minutes.

7.Add the minced garlic and dried Italian herbs, and cook for another minute until fragrant.

8.Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.

9.Bring the broth to a simmer, then reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the cheese is melted and the sauce is smooth.

10.Return the cooked chicken to the skillet. Add the drained pasta to the sauce.

11.Toss everything together to coat the pasta and chicken evenly in the creamy sauce. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.

12.Season with additional salt and pepper to taste.

13.Serve immediately, garnished with fresh chopped parsley.