I boil salted water in a large pot. I cook the pasta until al dente, then drain it. I keep a little pasta water aside for later.

I heat olive oil in a deep skillet over medium heat. I season chicken slices with salt and pepper, then cook them for about 5–6 minutes until golden. I remove them and set aside.

In the same pan, I melt butter. I add mushrooms and let them cook for 4–5 minutes until soft and slightly caramelized. I toss in the minced garlic and cook for another minute.

I pour in chicken broth and scrape the pan. I add heavy cream and bring it to a gentle simmer. I stir in Parmesan cheese until the sauce turns smooth and creamy.

I return the chicken to the pan. I add the cooked pasta and toss it well. If the sauce feels thick, I splash in some reserved pasta water. I sprinkle fresh parsley on top and serve hot.