Bring a large pot of salted water to a rolling boil, then add your choice of uncooked short pasta. Cook according to package instructions until al dente, around 8-10 minutes. Reserve 1¼ cups of pasta water, drain, and set aside.

In a heavy-bottomed pot, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cubed chicken, seasoned with salt and pepper, and sauté for about 5-7 minutes until fully cooked. Remove and set aside.

In the same pot, reduce the heat to medium and add remaining oil. Add the sliced onions and minced garlic, cooking for about 30 minutes until caramelized and golden brown.

Increase heat and add sherry or wine to deglaze the pan, scraping the bottom for flavor. Cook for 1 minute, then stir in flour and cook for 2 minutes.

Add beef bouillon paste, Worcestershire sauce, heavy cream, and reserved pasta water to the pot. Simmer for about 2 minutes until creamy.

Fold in the cooked pasta, chicken, and thyme leaves. Let simmer for an additional 5 minutes, then serve warm, with crispy gruyere toasts.