Cook the pasta according to package directions until al dente. Drain the water and set aside (you can save a bit of pasta water to thin the sauce if needed).
Cut the chicken fillet into small pieces. Finely chop the onion and garlic. Clean the mushrooms and slice them into quarters or slices.
Heat the oil in a large skillet. Add the chicken pieces and cook over medium heat until nicely browned on all sides. Remove the chicken from the skillet and set aside.
In the same skillet, add the onions and cook until softened. Then add the garlic and mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and their liquid has evaporated.
Return the cooked chicken to the skillet. Pour in the heavy cream, season with salt and pepper. Mix well and simmer for a few minutes until the sauce thickens slightly (it's okay if it's not a super thick gravy, we're going for creamy!).
Add the cooked pasta to the sauce with the chicken and mushrooms. Toss everything together thoroughly to coat the pasta with the sauce. If the sauce is too thick, pour in a little bit of the reserved pasta cooking water.
Serve immediately, sprinkled with fresh chopped parsley. Enjoy! (After all, a kitchen without a smile isn't a kitchen at all!)
- For a richer flavor, you can sprinkle a little paprika powder on the chicken before cooking.
- The sauce can be thicker or thinner depending on your preference. If it's too thick, add a splash of water or broth. If it's too thin, let it simmer a bit longer until it reduces.
- Don't skimp on fresh herbs (parsley, dill) – they'll add freshness and a pop of color, making your dish Instagram-ready!
- Choose your favorite pasta: spaghetti, tagliatelle, or penne – anything goes for this versatile dish.
