Ultimate Creamy Chicken & Mushroom Pasta: A Rich and Flavorful Delight

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Cook the Chicken:

In a large skillet, heat the olive oil over medium-high heat.
Add the chicken pieces, seasoning them with salt and pepper, and cook for 6-8 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
Sauté the Mushrooms and Garlic:

In the same skillet, add a little more olive oil if needed and sauté the sliced mushrooms for 5-7 minutes, until they release their moisture and become golden brown.
Add the minced garlic and cook for another minute, until fragrant.
Make the Creamy Sauce:

Deglaze the skillet with chicken broth, scraping up any browned bits from the bottom of the pan.
Reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, dried thyme, and paprika.
Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens slightly.
Combine Chicken and Pasta:

Return the cooked chicken to the skillet and stir to coat in the creamy sauce.
Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is well coated with the sauce. If the sauce is too thick, add a splash of reserved pasta water to thin it out.
Serve:

Garnish with fresh parsley and serve immediately, with additional grated Parmesan cheese if desired.
Serving and Storage Tips: