1. Start by preparing the veggies. Peel and finely chop the red onion and garlic. Cut the sun-dried tomatoes into small pieces. Wash and dry the tomatoes and halve them. Wash and dry the spinach. Set everything aside. Prepare a large pot with salted water for the pasta.

2. Clean the chicken thighs, remove any unwanted parts, and pat dry with a piece of kitchen paper. Season well with salt and pepper from both sides.

3. Heat up a large Dutch oven or large pan with some olive oil. Add the chicken thighs, skin side down, and fry/cook them for about 10 minutes until nicely browned. Flip the thighs and cook/fry them for another 10 minutes from the other side. Remove the thighs from the Dutch oven or pan. Place them on a plate and keep them warm (e.g. in the oven). Remove any liquid (it’s mostly fat) from the pot.

4. Add a bit more olive oil to the Dutch oven/pan, add the chopped onion and garlic, and sauté until soft and glossy – takes only a few minutes. Deglaze with the white wine and let the wine cook down until almost gone. Scrape up the brown bits from the bottom of the Dutch oven/pan, where all the flavor is. Add the chicken broth and heavy cream. Next, add the grated Parmesan and chopped sun-dried tomatoes and mix to combine. Add the chicken thighs back to the Dutch oven/pan, cover, reduce the heat, and let the sauce and chicken bubble for about 10 minutes.

5. While the sauce is bubbling, cook the pasta according to the package instructions.

6. Add the halved cherry tomatoes and the spinach to the sauce and let cook until the spinach has wilted. If the sauce seems too liquid, mix some cornstarch with a bit of water and add to the sauce – let cook for a moment until the sauce has thickened nicely. Season with salt and pepper to your liking. Add your pasta to bowls, add a chicken thigh to each bowl, and add the sauce. Sprinkle with some extra grated Parmesan to your liking.