Begin by bringing a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the sliced mushrooms and a bit more olive oil if needed. Sauté until the mushrooms are tender and browned, approximately 4-5 minutes. Add the minced garlic and cook for another minute, until fragrant.

Pour in the chicken broth and let it simmer for a couple of minutes. Then, stir in the heavy cream and bring the mixture to a gentle simmer.

Add the grated Parmesan cheese, whisking until it melts and the sauce thickens.

Return the cooked chicken to the skillet, along with the cooked pasta. Toss everything together in the sauce, allowing the flavors to meld. Add reserved pasta water as needed to achieve your desired consistency.

Garnish with fresh parsley and more Parmesan cheese if desired. Serve warm and enjoy the creamy goodness!