1-First, cook the pasta according to package instructions until al dente, which usually takes around 8-10 minutes. Reserve 1/2 cup pasta water before draining, as it can help adjust the sauce’s consistency later. This step sets the base for your chicken pasta dish.

2-Next, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season the 2-3 thinly sliced boneless chicken breasts with salt and pepper, then cook them until browned and fully cooked, about 2 minutes per side. Remove the chicken and set it aside to keep it juicy.

3-Now, add the remaining 1 tablespoon olive oil to the same pan and cook the 1/2 cup chopped white onion until lightly browned, about 2-3 minutes. Stir in the 3 cups sliced mushrooms and cook until tender, roughly 2 minutes, to build those earthy flavors.

4-Pour in 1/2 cup white wine and let it simmer until reduced by half, which adds depth to the sauce. Then, mix in 1/2 cup chicken stock and 1/2 cup heavy cream. In a small bowl, dissolve 1 teaspoon cornstarch in 1 tablespoon water, stir it into the sauce, and simmer on high for 2-3 minutes to thicken without a lid.

5-Return the chicken to the pan and cook for 30 seconds more, then add the reserved pasta water if needed for the right consistency. Stir in 1 tablespoon chopped parsley and adjust seasoning with salt and pepper. For more chicken pasta inspiration, try our Cajun chicken pasta recipe on the site.