Heavenly Chicken and Mushroom Pasta with a Silky Cream Sauce

Begin by boiling salted water in a large pot. Add the pasta and cook according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water for later. Set the pasta aside.

Cook the Chicken:
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the sliced chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set it aside.

Sauté the Mushrooms and Garlic:
In the same skillet, add the sliced mushrooms. Sauté them for about 5 minutes, or until they are golden and softened. Add the minced garlic and cook for another 1 minute until fragrant.

Make the Cream Sauce:
Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and grated Parmesan cheese, and simmer for 2-3 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.

Combine Chicken, Pasta, and Sauce:
Add the cooked chicken back into the skillet with the creamy sauce. Stir to combine, and then add the drained pasta to the skillet. Toss everything together until the pasta is evenly coated in the creamy sauce. If the sauce needs thinning, add a bit of the reserved pasta cooking water.

Serve:
Plate the pasta and garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately.

Serving and Storage Tips: