• All ingredients ready? Let's begin!
  

The Chicken:

• Pat away excess liquid from chicken thighs using paper towels. Trim off excess fat.
  
• Put chicken in a large bowl.
  
• Combine the herbs, garlic powder, onion powder, salt, and pepper. Pour over chicken, add grated carrot, and massage it all in well.
  
• Heat half of the oil in a large pan or skillet over medium-high heat.
  
• Cook chicken thighs in batches until browned on each side. Make sure they’re no longer pink in the center.
  
• Use remaining oil for the next batch if needed.
• Cut chicken thighs into bite-sized cubes.
  
• Transfer to a plate and cover to keep warm.
  

The Sauce and Pasta:

• In the same pan or skillet, heat oil and add the mushrooms. Season with salt and pepper, then cook until soft. About 3 minutes.
  
• Here is where you add the white wine if using it. Cook until half the wine has evaporated.
  
• Add garlic, rosemary, and thyme, and heat until fragrant. About 1 minute.
  
• In a separate pot, boil salted water for the pasta. Cook according to package instructions. Should be between 8-10 min. If you’re using fresh pasta, cook it last as it only takes 2-3 min.
  
• Pour in coconut cream, bring to a simmer and then reduce heat.
  
• Add cornstarch slurry and stir while continuing to cook until sauce has thickened slightly.
  
• Stir in parmesan cheese and simmer until melted. About 2 min.
  
• Add chicken and coat with the sauce.
  
• Then add pasta and combine. Season with salt and pepper to taste.
  
• Garnish with fresh parsley, lemon zest, and more grated parmesan. Enjoy!