Step 1

Place the chicken thighs into a mixing bowl. Add in the onion powder, garlic powder, dried thyme, dried basil and ½ of the olive oil and salt and pepper to your preference. Mix to combine.

Step 2

Heat the remaining half of the olive oil in a large high rimmed pan over medium-high heat. Add in the seasoned chicken thighs and sear for 4 minutes on both sides. Remove and let rest for 8 minutes then slice into thin strips, and set aside.

Step 3

In the same pan, add the unsalted butter and allow it to melt. Add in the onion, saute for 3 minutes then add in the garlic and saute for 45 seconds, mixing regularly. Pour in the wine or stock and deglaze mixing regularly for 2 minutes.

Step 4

Add in the mushrooms and saute for 4 minutes or until golden. Add in the chicken stock, thickened cream and seasoning to taste, mix to combine and bring to a simmer.

Step 5

Add in the penne or pasta of choice, mix well and simmer for 12 minutes or until al dente, stirring occasionally.

Step 6

once al dente, add in the parmesan cheese and flat-leaf parsley and mix through until the cheese has melted. Add in the baby spinach and cook, stirring occasionally for 2 minutes or until wilted. Add the chicken and resting juice into the sauce, mix and heat for 1 minute. Remove from heat.

Step 7

Serve in bowls and garnish with extra virgin olive oil (EVOO) and cracked black pepper. Dig in.