Pat the chicken dry and season with salt and pepper.

Heat 1 tablespoon olive oil over medium-high heat in a large, heavy-bottomed pot. Once hot, add the chicken, skin-side down, and cook for 5 minutes. Flip and cook for 5 minutes more. Transfer to a plate.

Melt the butter in the pot. Add the carrots, celery, and onion to the butter. Season with salt and pepper and cook for 10–12 minutes, stirring occasionally. Add the garlic and cook for 1 minute until fragrant.

Add 2 tablespoons tomato paste to the vegetables and cook for 3–4 minutes, mashing the paste into the vegetables until it browns.

Pour in the tomatoes and season with salt and pepper. Add the chicken on top. Bring to a boil, reduce heat, and simmer, partially covered, for 45–55 minutes. Add more water as needed if the sauce evaporates too quickly.

Remove the cooked chicken from the pot and let it cool for a few minutes.

Meanwhile, remove the thyme and Parmesan rind from the sauce and discard. Taste and add salt, pepper, and a pinch of sugar if needed.

Carefully shred the chicken with two forks. Discard the skin and bones and add the shredded meat to the sauce. Continue simmering, uncovered, as you make the pasta.

Bring a large pot of water to a boil and add a generous amount of salt. Add the pasta and cook according to the package instructions. Remove ½ cup of the pasta water from the pot. Drain the pasta and set aside.

Turn the heat on the sauce to medium-high. Once it begins bubbling, add half the pasta water and the Parmesan cheese. Stir until the cheese melts into the sauce.

Add the cooked pasta and toss to coat with the sauce, adding more pasta water if needed. Once the pasta is coated, turn off the heat.

Divide the pasta between shallow bowls. Garnish with basil leaves and more Parmesan cheese. Enjoy!