Tuscan Chicken Pasta Recipe-2

Cooking Steps 1. Boil a pot of water with salt, cook pasta until al dente (reserve about 100ml of pasta water), and drain. 2. Pat the chicken thigh dry, season with salt, black pepper, and herbs for 15 minutes. Heat a pan with a little oil, sear the chicken skin-side down until golden brown and crispy, flip and cook through, then remove and cut into bite-sized pieces. 3. Using the chicken fat left in the pan, sauté minced onion and garlic with unsalted butter until fragrant, then add cherry tomatoes and stir-fry until slightly softened and juicy. 4. Pour in heavy cream and bring to a boil, then reduce to low heat and stir in Parmesan cheese powder until melted. 5. Add the cooked pasta and chopped chicken. Add pasta water as needed to reach desired consistency, ensuring the sauce coats the noodles evenly, then serve.