1. Preheat the griddle to high and add a pot with a large surface area. Once the pot begins to heat up, add bacon, cooking until a nice layer of grease coats the bottom of the pan (no need to cook the bacon through here, that will come next).
2. Add onions to the pan with bacon bits & grease. Sauté until the onions are tender and the bacon is cooked through, stirring as needed. Once this occurs, add the garlic and cook for about 1 minute until fragrant. Pour in the wine to deglaze the pan, using a spatula to scrape any brown bits off the bottom.
3. Pour in the broth, milk, and spices and mix until combined. Once the liquids begin to bubble, add in the pasta, cooking until al dente. When this occurs, remove the pot from the heat and add in parmesan cheese. Mix until the cheese is melted and well incorporated.
4. While the liquids begin to bubble and the pasta is cooking in step 3, season chicken thighs with salt & pepper. Add the chicken thighs to the griddle on high heat and cook until the internal temperature registers at least 165 degrees, flipping as needed. Once this occurs, remove the thighs from the griddle.
5. Plate the pasta with the chicken thighs and garnish with more parmesan & parsley if desired. Enjoy!
