Main Course
A comforting and flavourful pasta dish featuring tender chicken thighs and deeply caramelised onions in a rich, creamy sauce of cream cheese and evaporated milk, tossed with al dente pasta and finished with fresh parsley and Parmesan.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
800 gChicken thigh
10 mlSalt
15 mlSpicy Italian seasoning
10 mlFlat-leaf parsley
15 mlGarlic granules20 mlPaprika
135 gRed onion
135 gWhite onion
3 cloveGarlicPat the chicken thigh dry and season with ⅔ tsp salt, 15 ml spicy Italian seasoning, 10 ml flat-leaf parsley, 15 ml garlic granules, and 20 ml paprika. Slice the red onion and white onion thinly. Mince the garlic.
800 gChicken thigh
20 mlOlive oilHeat 10 ml olive oil in a large, deep pan or Dutch oven over medium-high heat. Sear the chicken thigh in batches until browned on all sides, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
20 mlOlive oil135 gRed onion135 gWhite onionAdd the remaining 10 ml olive oil to the pan. Add the red onion, white onion, and 65 g sun-dried tomatoes (drained and chopped), and cook for 45 minutes over medium-low heat, stirring occasionally, until the onions are deeply caramelised.
800 gChicken thigh
280 mlEvaporated milk
80 gCream cheese
15 mlSoy sauce3 cloveGarlic
3½ mlOregano
3½ mlBasil
1½ mlRed pepper flakes
65 gSun-dried tomatoes
1½ mlBlack pepperReturn the chicken thigh to the pan with the caramelised onions and reduce the heat to low. Stir in the 280 ml evaporated milk, 80 g cream cheese, 15 ml soy sauce, the minced garlic, 3½ ml oregano, 3½ ml basil, 1½ ml red pepper flakes, and 1½ ml black pepper. Stir gently for about 5 minutes until the cream cheese has melted and the sauce is smooth and creamy.
300 gPastaMeanwhile, bring a large pot of salted water to a boil and cook the 300 g pasta until al dente. Drain, then fold the cooked pasta into the creamy sauce until evenly coated. Remove from heat.
20 gParsley
33 gParmesanGarnish with parsley and parmesan before serving.