Step 1

Begin by preheating the oven to 400ºF.

Step 2

Generously season chicken thighs with salt and pepper, to taste.

Step 3

Then, heat olive oil in a large Dutch oven over high heat until fragrant. Brown chicken thighs for 2-3 minutes on each side and then remove from dutch oven.

Step 4

Turn heat down to medium and add onions and garlic and saute for 1 minute. Add mushrooms and asparagus and mix all vegetables together.

Step 5

Then, add in red wine, balsamic vinegar, chicken broth, and stir. Add in the bundle of thyme and turn off heat.

Step 6

Place the chicken thighs back into the dutch oven on top of the veggies. Place lid on top of the dutch oven and bake at 400ºF for 25-30 minutes or until chicken is 165ºF.

Step 7

While the chicken and the vegetables are baking, bring a large pot of water to a boil. Add pasta and cook until pasta is al dente. Strain, rinse with cold water and set aside.

Step 8

Remove Dutch oven from oven and remove chicken thighs, placing them onto a cutting board.

Step 9

Add three tablespoons of heavy cream to the sauce/veggies and mix well. Then, add cooked pasta to the pot. Stir well and cover.

Step 10

Remove bones from chicken thighs and using 2 forks, shred the chicken into large chunks. Add chicken back into the pasta dish and mix again.

Step 11

Serve with a generous sprinkle of parmesan cheese