I bring a pot of salted water to a boil and cook the pasta until it’s al dente. Then I drain it and set it aside.

In a large skillet, I heat the olive oil and butter over medium heat. I add the sliced mushrooms and sauté them until they turn golden brown and start to release their juices. This usually takes about 5-6 minutes.

I stir in the minced garlic and Italian seasoning. I cook this for about 30 seconds, just until the garlic becomes fragrant.

I add my cooked chicken slices to the pan and stir to combine everything well.

I pour in the chicken broth and let it simmer for a minute. Then I stir in the heavy cream and Parmesan cheese. I let the sauce simmer for about 3-4 minutes, stirring often until it thickens slightly.

I add the cooked pasta to the skillet and toss everything together until the noodles are well coated with the creamy mushroom sauce.

I dish it up hot and garnish it with a little chopped parsley. Sometimes, I add extra Parmesan on top—because why not?