Creamy Chicken and Mushroom Pasta

1.Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.While the pasta cooks, heat olive oil in a large skillet over medium-high heat.

3.Season the chicken pieces with salt and freshly ground black pepper.

4.Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the skillet and set aside.

5.In the same skillet, add the butter. Once melted, add the chopped onion and sauté for 2-3 minutes until translucent.

6.Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until mushrooms are browned and tender.

7.Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

8.Reduce heat to medium-low and stir in the heavy cream and dried Italian herbs. Simmer gently for 3-4 minutes until the sauce thickens slightly.

9.Return the cooked chicken to the skillet and stir to coat with the sauce.

10.Add the grated Parmesan cheese and stir until melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.

11.Add the cooked penne pasta to the skillet and toss everything together until well combined and heated through.

12.Taste and adjust seasoning with additional salt and pepper if needed.

13.Serve immediately, garnished with chopped fresh parsley.