Mix the garlic powder, thyme, ½ teaspoon salt, and ½ teaspoon pepper in a bowl.
Pat the chicken thighs dry with a paper towel and then season the thighs with the garlic mixture. Massage the spices into the chicken thighs with your hands and be sure they are fully coated. Let the chicken thighs sit for 10 minutes.
Heat 1.5 tablespoons of olive oil in a large skillet (with sides and a cover) over medium/high heat. When the olive oil is hot and fragrant add the chicken thighs to the pan, skin side down. Brown the chicken thighs for 4 minutes skin side down and gently move the chicken thighs a few times to be sure they are not sticking to the pan.
Flip the chicken over and add the butter and 2 tablespoons of the broth to the pan to deglaze. Turn the heat to medium and cover the chicken. Let the thighs cook covered for 5 minutes.
Remove the thighs from the skillet and check the internal temperature. The internal temperature should be between 145ºF and 155ºF. They will cook longer later.
Deglaze the skillet with ¼ cup red wine and scrape the bits of chicken and spices from the bottom of the pan. Add the onions to the skillet and saute them for 1 minute. Add the mushrooms and ¼ teaspoon more of salt and saute for an additional 4 minutes.
Add the garlic and cherry tomatoes of time to the skillet and cover. Turn the heat to low and allow the tomatoes to cook and burst for about 3-4 minutes.
Add the crushed tomatoes, tomato paste, anchovy paste, balsamic vinegar, and the rest of the broth to the skillet and whisk until the tomato and anchovy paste are whisked into the rest of the sauce. Bring the sauce to a gentle boil.
Submerge the pappardelle into the sauce along with the bundle of thyme. Set the chicken thighs on top of the pappardelle and cover the skillet.
Turn the heat to low and cook the skillet for 15 minutes, stirring the pasta every 5 minutes.
Uncover the skillet and add the heavy cream to the pasta and stir. Cover and cook for an additional 5 minutes over low heat.
If the pasta is cooked, remove the skillet from the heat and let it rest for 5 minutes before serving. If the pasta still isn’t cooked, remove the chicken from the skillet, add ¼ cup more of broth and cover the skillet and let the pasta simmer for 3 minutes more.
Top the pasta with shaved parmesan.
