Heat a medium-sized pot or pan with high sides over medium-high heat. Season chicken generously with salt and pepper on both sides. Cook until browned on both sides but still raw in the center, about 2-4 minutes per side. Transfer chicken to a plate. While chicken is cooking, heat water in a large pot for cooking the pasta. Keep warm until ready to use.

Add butter to the pan used to cook the chicken. Add onions and season with salt and pepper. Saute over medium heat for about 5-8 minutes, until translucent. Stir in garlic and red pepper flakes. Cook for about 30 seconds. Stir in tomato paste and cook 4-5 minutes, stirring occasionally. Stir in sundried tomatoes. Add wine, bring to a boil and reduce by half.

Lower heat to medium-low. Add broth, cream and thyme. Add back chicken. Simmer gently for approximately 8-10 minutes, or until chicken is cooked through.  Transfer chicken to a plate, allowing to rest 5-8 minutes before cutting into cubes. Taste sauce for seasoning. If sauce is not thickened to desired consistency, continue to simmer. Remove and discard thyme sprigs.

Meanwhile, bring water for cooking pasta to a boil. Season water liberally with salt. Add pasta and cook until al dente, stirring occasionally. Reserve 1 cup of pasta water. Drain pasta.

Add in cooked pasta and chopped chicken to the sauce. Stir in 1/4 cup of cheese. Add pasta water, as needed, to adjust consistency of the sauce. Taste and adjust seasoning or add more cheese, as desired. Stir in parsley. Serve topped with more cheese and parsley, as desired. Enjoy.