Place 750g boneless and skinless chicken thighs in a mixing bowl and add dried basil, dried thyme, onion powder, garlic powder, sea salt, and cracked black pepper. Massage the chicken to coat evenly with the herbs and spices.

Prepare vegetables: dice 1 brown onion, mince 5 garlic cloves, thinly slice 200g Swiss brown mushrooms, and roughly chop 5g flat leaf parsley.

Heat a large pot or pan over high heat and add 1 Tbsp olive oil. Sear the seasoned chicken thighs in batches for 3.5 minutes per side until golden. Remove and set aside.

Reduce heat to medium-high and add 1 Tbsp unsalted butter and 2 tsp olive oil to the pot. Sauté the diced onion for 3 minutes, stirring regularly.

Add the minced garlic and sauté for 45 seconds, stirring constantly.

Pour in ¼ cup white wine or chicken stock and mix for 1.5 minutes to deglaze the pan.

Add the thinly sliced mushrooms and 1 tsp sea salt. Sauté for 4 minutes until golden and soft, stirring regularly.

Pour in 1 litre chicken stock and 500ml thickened cream. Mix well and check seasoning, adjusting salt and pepper to taste.

Bring the sauce to a boil, then add 350g penne pasta. Mix thoroughly to prevent sticking.

Return to a boil, reduce heat to medium, and simmer heavily for 12 minutes until pasta is al dente, stirring occasionally.

While pasta cooks, thinly slice the seared chicken thighs across the grain and place in a bowl with resting juices.

Add 40g freshly grated Parmigiano Reggiano cheese and the roughly chopped flat leaf parsley to the pot. Mix for 1 minute.

Add 120g baby spinach (optional) and mix until just softened.

Turn off heat and add the sliced chicken thighs with resting juices. Mix everything together and check seasoning.

Serve in bowls and garnish with Parmigiano Reggiano cheese, extra virgin olive oil, and cracked black pepper.