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Prepare the chicken:
Preheat oven to 400°F (200°C).
Pat chicken thighs dry with paper towels.
Combine the topping:
In a small bowl, combine softened butter and Boursin cheese. Mix well until smooth and creamy.
Stuff and bake:
Place a wire rack inside a baking sheet.
Place chicken thighs on the wire rack.
Gently loosen the skin from the meat of each thigh, creating a small pocket.
Stuff about half of the Boursin cheese mixture under the skin of each thigh. Spread the remaining cheese mixture over the top of the skin.
Bake for 35-40 minutes, or until chicken is cooked through and juices run clear. (Remember to check the internal temperature with a meat thermometer to ensure it reaches 165°F
While the chicken is cooking, cook your pasta until al dente and reserve ¼ c pasta water. Once al dente, drain and add it back to the pot. Add the butter mixture to your pasta with pasta water and parm. If the butter mixture is not soft enough you can add heat to the pan for a few minutes.
Serve your pasta and chicken with extra parmesan and parsley