Begin by preheating the oven to 400ºF.

Generously season chicken thighs with salt and pepper, to taste.

Then, heat olive oil in a large Dutch oven over high heat until fragrant. Brown chicken thighs for 2-3 minutes on each side and then remove from dutch oven.

Turn heat down to medium and add onions and garlic and saute for 1 minute. Add mushrooms and asparagus and mix all vegetables together.

Then, add in red wine, balsamic vinegar, chicken broth, and stir. Add in the bundle of thyme and turn off heat.

Place the chicken thighs back into the dutch oven on top of the veggies. Place lid on top of the dutch oven and bake at 400ºF for 25-30 minutes or until chicken is 165ºF.

While the chicken and the vegetables are baking, bring a large pot of water to a boil. Add pasta and cook until pasta is al dente. Strain, rinse with cold water and set aside.

Remove Dutch oven from oven and remove chicken thighs, placing them onto a cutting board.

Add three tablespoons of heavy cream to the sauce/veggies and mix well. Then, add cooked pasta to the pot. Stir well and cover.

Remove bones from chicken thighs and using 2 forks, shred the chicken into large chunks. Add chicken back into the pasta dish and mix again.

Serve with a generous sprinkle of parmesan cheese