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Pat chicken thighs dry with paper towels to remove excess moisture. Marinate with salt, pepper and garlic powder. Marinade for 30 mins, overnight is best. If marinating, take chicken out of fridge to warm to room temperature before cooking.
Once ready to cook, heat oil in pan over medium heat. Gently lower in chicken, skin side down. Leave it alone and allow to cook for about 7 mins. Flip chicken over to finish cooking for another 5 mins or until chicken cooks through. Turn off heat and remove chicken. Let rest for 5 mins or while you continue with the recipe.
In same pan and over low heat, add butter. Once butter melts, add minced garlic and stir to combine. Let butter get foamy and fragrant with garlic.
Add chilli flakes next and stir to combine.
Add cooked pasta, some pasta water for easier tossing, and parmesan.
Toss pasta through until coated with garlic butter.
Slice chicken before serving and top garlic butter pasta with the chicken pieces. Serve immediately.