In a large pot of salted boiling water, cook your pasta according to the package instructions until al dente, usually around 8-10 minutes. Drain and set aside.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced chicken breast. Season with salt and pepper. Cook until golden brown and no longer pink inside (about 6-7 minutes). Remove from the skillet and set aside.

In the same skillet, add another splash of olive oil if necessary. Toss in the sliced mushrooms and sauté until they are golden brown and tender, which should take about 5 minutes. Add the minced garlic and stir for about 1 minute until fragrant.

Reduce the heat to low, and pour in the heavy cream. Bring it gently to a simmer and add the cooked chicken back to the skillet. Stir in the grated parmesan cheese until melted and combined.

Add the drained pasta to the sauce and toss to combine, ensuring every piece is coated in that creamy goodness.

Gently tear the burrata into pieces and fold it into the pasta. The heat will soften the burrata, creating a beautiful creamy texture.

Plate your pasta, garnishing with fresh parsley for a pop of color. Serve hot and enjoy!