1-Gather and Prep First, gather all ingredients and prepare them ahead: thinly slice the chicken breasts, chop the white onion, slice the mushrooms, and mix the cornstarch with water. This setup makes the cooking process quick and stress-free, ideal for busy parents or working professionals.

2-Cook the Pasta Second, cook 10 oz of dried pasta according to the package instructions until it’s al dente. Drain it and set aside, but save some pasta water to adjust the sauce later if needed.

3-Brown the Chicken Third, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the 2-3 thinly sliced boneless chicken breasts, season with salt and pepper, and cook until golden brown and fully done, about 5-7 minutes. Set the chicken aside once it’s ready.

4-Sauté Vegetables and Build the Sauce Fourth, in the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Sauté the 1/2 cup chopped white onion until soft, then add the 3 cups sliced mushrooms and cook until golden, about 5 minutes. Pour in 1/2 cup white wine and 1/2 cup chicken stock to deglaze the pan, letting it simmer.

5-Thicken and Combine Fifth, stir in 1/2 cup heavy cream and the cornstarch mixture, bringing it to a gentle simmer until the sauce thickens. Return the cooked chicken to the skillet and mix everything together. Add the drained pasta and toss well, using reserved pasta water to adjust consistency as needed.

6-Finish and Serve Sixth, season with salt, pepper, and 1 tablespoon chopped parsley before serving. This step ensures the dish is flavorful and ready to enjoy, yielding a creamy result with about 610 calories per serving. For dietary adaptations, swap ingredients as mentioned in other sections for a customized meal.