Begin by bringing the chicken breasts or thighs to room temperature for even cooking. While they sit, slice the mushrooms into thick pieces and mince the garlic. Dice the onion as well.

In a large, heavy skillet, heat a tablespoon of olive oil over medium-high heat until shimmering. Pat the chicken dry, season generously with salt and pepper, and sear for about 5-7 minutes on each side until golden brown and cooked through. Remove and set aside.

In the same skillet, add the sliced mushrooms and cook over medium heat, stirring occasionally for about 5-6 minutes, until browned and liquid has evaporated.

Pour in about ½ cup of chicken broth to deglaze the pan, scraping up the flavorful bits stuck to the bottom, stirring for 1-2 minutes until liquid reduces slightly.

Lower the heat to medium-low and stir in 1 cup of heavy cream, allowing it to come to a gentle simmer. Let the sauce thicken for about 5 minutes, stirring occasionally.

Slice the rested chicken into bite-sized pieces and add it back into the creamy sauce along with your cooked pasta. Toss everything together over low heat for 2-3 minutes.

Plate your Chicken Mushroom Pasta and sprinkle with Parmesan cheese and a drizzle of olive oil. Garnish with fresh herbs if desired, and serve hot.