Ingredients

• 2 large (7 1/2-ounce) bone-in, skin-on chicken thighs

• 3/4 teaspoon black pepper

• 1 teaspoon kosher salt, divided, plus more to taste

• 2 tablespoons grapeseed oil

• 4 cups lower-sodium chicken stock

• 3/4 ounce Parmesan cheese, grated (about 3 tablespoons), divided

• 8 ounces uncooked thin spaghetti or angel hair pasta

• 8 fresh basil leaves, sliced, divided

• 4 soft-cooked large eggs, peeled and halved lengthwise

• Calabrian chile paste (optional)