2 chicken thighs
½ onion, diced
½ cup heavy cream
½ cup pesto
Salt and pepper to taste
¼ cup parmesan cheese

 

Bring pot to medium heat and cook chicken thighs till brown and chicken is cooked through, about 10 minutes. Midway through cooking remove skin and allow it to crisp as the chicken cooks. Remove chicken and skin from pot and set aside, make sure skin drains and remains crisp.

Add onion to chicken fat and cook till soft and beginning to brown, about 10 minutes. Lower temperature if it’s cooking too fast. Remove onion and set aside. Fill pot with water and heat to cook pasta. Cook pasta according to directions and drain and set aside.

Shred chicken and add it back to the pot along with the onion. Add heavy cream and pesto and mix thoroughly. Add salt and pepper to taste. Add pasta and mix. Serve immediately, topping with parmesan and chicken skin cracklings.