Step 1

Season the chicken room temperature, chicken thighs with the listed seasonings. Make sure the chicken thighs are dry with no moisture before seasoning. Allow them to marinate 30 minutes before cooking.

Step 2

In a stock pot brown the chicken thighs in olive oil until they are browned on each side and cooked through. No pink!

Step 3

Remove the chicken thighs and let them rest on a plate while you are cooking the rest of the meal. Slice them on the diagonal before adding them to the pot, after the pasta is done.

Step 4

In the same stock pot add the onions and garlic and sauté until golden. Then add the sliced mushrooms and add plenty of salt and pepper and sauté until lightly browned and golden.

Step 5

If a little more olive oil is needed add now.

Step 6

Deglaze the pan with white wine and let the alcohol burn out for a couple minutes.

Step 7

Then, add the chicken stock and heavy cream and bring the pot to a boil and cook with the cover off.

Step 8

Add 1 lb. of rigatoni pasta and boil until the pasta is al dente.

Step 9

Once the pasta is about 5 minutes away from being aldente add the chopped spinach.

Step 10

You will notice the liquid has reduced and when this happens and the pasta is done turn the heat off and stir in the Pecorino Romano cheese. Taste and add more cracked black pepper and salt if needed.

Step 11

Add 3 of the sliced chicken thighs into the pot and stir. Then, add the pasta to a large bowl.

Step 12

The 4th chicken thigh will be placed on top of the dish along with some chopped fresh parsley and cracked black pepper.

Step 13

The pasta sauce will thicken as it settles, so let the pasta set for 5 minutes or so before serving.

Step 14

Enjoy! Make it!