Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 1/4 cups pasta water then drain the pasta and set it aside.

Step 2

Add 1 tablespoon vegetable oil to a heavy-bottomed stock pot set over medium-high. Once the oil is hot, add the chicken, season it with salt and pepper then brown it on all sides until it is cooked through. Using a slotted spoon, remove the chicken to a bowl and set it aside.

Step 3

Reduce the heat to medium-low. Add the remaining 2 tablespoons vegetable oil to the skillet then add the onions and garlic and cook, stirring as needed, until the onions are caramelized, about 30 minutes.

Step 4

Increase the heat to high then add the sherry, and cook while scraping up any brown bits, for 1 minute. Stir in the flour then cook for 2 minutes.

Step 5

Stir in the beef bouillon paste, Worcestershire sauce, heavy cream and 1 ¼ cups pasta water. Simmer the sauce for 2 minutes.

Step 6

Stir in the pasta, browned chicken and thyme. Bring the mixture to a simmer and cook until the sauce has thickened slightly, about 5 minutes, then serve.

Step 7

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