1Slice your chicken thighs into cubes, season with salt, Italian seasoning, parsley, garlic powder, paprika, and olive oil. Mix well and set aside.
2In a large oven dish, add red and white onion, sun-dried tomatoes, these seasonings (salt, Italian seasoning, paprika), and cooking spray. Mix until well combined.
3Add a whole garlic in the center, then cover with foil and oven bake for 45 minutes at 190C/380F until golden and caramelized, checking halfway.
4Squeeze in the garlic from the bulb, mix until juicy and fragrant, then add fresh parsley, soy sauce, grated parmesan, evaporated milk, and cream cheese while the dish is still hot.
5Stir continuously until melted and creamy.
6Add in your cooked pasta and fold in gently until incredibly rich and indulgent.
7In a large lined sheet pan, spread the marinated chicken, then oven bake for 18 minutes at 200C/400F and broil for 5 extra minutes until golden and crispy.
8Finally, serve the chicken with the caramelized onion pasta.
Ingredients
1200 g Raw Boneless Chicken Thighs
2 Tsp Salt
4 Tsp Spicy Italian Seasoning
3 Tsp Parsley
4 Tsp Garlic Granules or Powder
4 Tsp Paprika
30 g Olive Oil
200 g Red Onion, thinly sliced
200 g White Onion, thinly sliced
100 g Sundried Tomatoes, drained and chopped
1 Tsp Salt
3 Tsp Italian Seasoning
2 Tsp Paprika
1 Whole Garlic Bulb, sliced from the top
10 seconds spray Avocado Oil Spray
400 g Light Evaporated Milk or Regular Milk
120 g Light Cream Cheese
90 g Grated Parmesan
20 g Dark Soy Sauce
1 Tbsp Fresh Parsley, finely chopped
350 g Spaghetti or Linguine, dry weight
Equipment
oven dishfoilsheet pan
Tips
You can place the pasta back in the oven on a low temperature to thicken the sauce slightly.