Grind the chicken: Cut the chicken into small chunks. Prepare a food processor and add the chicken in batches (about 10 chunks at a time). Pulse until finely chopped. Continue with the rest of the chicken.

Mince the garlic: Slice off the root of the cloves and peel the skin. Mince them with a knife or mincer.

Chop the onion: Cut the onions in half and peel the skin. Keeping the root intact, make a crosshatch pattern on the onion half. Slice the half into small cubes.

Chop the parsley: Bunch the parsley together and chop finely.

Boil the pasta: Bring some water to a boil. Cook 6 oz dry orecchiette pasta for 10 minutes. Drain and rinse the pasta when done.

Caramelize the garlic and onion: Prepare a hot pan over medium heat. Add 1 tbsp olive oil, 1 tbsp garlic, and 4 oz onion. Stir for 2 minutes to caramelize.

Sauté the chicken: Add 14 oz ground chicken thighs and stir for 5 minutes so they don’t clump.

Season the chicken: Add 1/2 tbsp all-purpose flour, 1 tsp thyme, 1 tsp traditional Dijon mustard, 1 tsp Cajun seasoning, 1/2 tsp paprika, 1/2 tsp salt, and 1/2 tsp ground black pepper. Stir for 30 seconds to combine.

Make the sauce: Add 2 fl oz white wine and stir for 30 seconds. Then add 1 cup homemade tomato sauce, 4 tbsp heavy cream, 1/2 cup unsalted chicken broth, and 1/2 cup milk. Mix to combine and cook for 5 minutes.

Add the pasta: Turn down to low heat. Add 12 oz cooked orecchiette pasta and cook for 3 minutes.

Garnish and serve: Sprinkle with 0.5 oz shredded parmesan cheese and 2 tbsp parsley. Enjoy.