Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the chicken:
In a large pan, heat olive oil over medium-high heat. Season the chicken with salt, pepper, and garlic powder. Sear for 4–5 minutes until golden and cooked through. Remove and set aside.

Sauté the mushrooms:
In the same pan, add butter and mushrooms. Cook for 5–6 minutes until browned and tender. Add the minced garlic and thyme, and sauté for 1 more minute.

Make it creamy:
Lower the heat and pour in the cream and chicken stock. Stir well, then add the grated parmesan. Let it simmer for 2–3 minutes until the sauce thickens slightly.

Combine everything:
Return the cooked chicken and pasta to the pan. Toss to coat well in the creamy mushroom sauce. Adjust seasoning with salt and pepper if needed.

Serve:
Plate the pasta and garnish with chopped parsley and extra parmesan if desired. Serve warm!

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