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Export 17 ingredients for grocery delivery
Step 1
Season the chicken thighs with ¼ teaspoon of salt, ¼ teaspoon of pepper, onion powder, garlic powder, and ¼ teaspoon of thyme. Let them sit for 15 minutes.
Step 2
Bring 4 quarts of water to a rolling boil. Add pasta and stir occasionally. Boil until al dente (8-10 minutes) and drain immediately.
Step 3
Sear the chicken thighs in 1 tablespoon of olive oil in a large pot over low heat for about 12 – 15 minutes until they’re golden brown. Remove the chicken from the pot and slice it into strips.
Step 4
Stir-fry the mushrooms with ½ tablespoon of olive oil. Once the mushrooms are cooked, transfer them into a small bowl.
Step 5
Add butter to the same pot, then saute onion and garlic for 3 minutes. Add in flour, chicken broth, milk, and heavy cream. Season the mixture with the remaining salt, , thyme, pepper, nutmeg, and Italian seasoning. Then bring to a boil.
Step 6
Add the pasta and mushrooms and reduce to a simmer for an extra 2-3 minutes.
Step 7
Stir in the parmesan cheese and parsley to the pot. Stir so it combines into the mixture. Add chicken to the pot.
Step 8
Serve. Garnish with fresh parsley and pepper if desired.
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