Instructions:
1. Cook the pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Add the sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes.
4. Stir in the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
6. Stir in the chicken broth and bring to a simmer. Reduce the heat to medium-low and stir in the heavy cream.
7. Return the cooked chicken to the skillet. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly.
8. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
9. Season with salt and freshly ground black pepper to taste.
10. Garnish with fresh chopped parsley and serve immediately with extra Parmesan cheese.
Short Tips:
* For extra flavor, consider adding a pinch of red pepper flakes to the sauce for a subtle kick.
* Feel free to experiment with different types of mushrooms like shiitake or oyster for varied textures and tastes.
* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to loosen the sauce.
* A sprinkle of fresh basil or thyme can also add another layer of aroma and flavor to this dish.
