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.