Caramelized Onion Chicken Pasta
Directions
- 1Slice chicken thighs into cubes.
- 2Season chicken with salt, Italian seasoning, parsley, garlic powder, paprika, and olive oil.
- 3Mix chicken until the color changes, then set aside.
- 4Add thinly sliced red and white onion, chopped drained sun-dried tomatoes, seasonings (salt, Italian seasoning, paprika), and avocado oil spray to a large oven dish.
- 5Mix well, place a whole garlic bulb (sliced from the top) in the center, then cover with foil.
- 6Oven bake for 45 minutes at 190C/380F until golden and caramelized, checking halfway.
- 7Squeeze in the garlic and mix well.
- 8While the dish is still hot, add fresh parsley, dark soy sauce, grated parmesan, light evaporated milk (or regular milk), and light cream cheese.
- 9Stir continuously until melted and creamy.
- 10Add cooked pasta and fold gently until rich and indulgent.
- 11Spread the marinated chicken in a lined large sheet pan.
- 12Oven bake for 18 minutes at 200C/400F and broil for an extra 5 minutes until golden and crispy.
- 13Serve the chicken with the caramelized onion pasta.
Ingredients
- 1200 g Raw Boneless Chicken Thighs
- 2 Tsp Salt
- 4 Tsp Spicy Italian Seasoning (brand: Schwartz)
- 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 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
large oven dishfoillarge sheet pan
Tips
- You can place the pasta back in the oven on a low temp to thicken the sauce slightly.
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