Creamy Chicken and Artichoke Pasta

1Cook the pasta (8 oz) according to package instructions until al dente. Drain and set aside.

2In a large skillet, heat olive oil (2 tbsp) over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

3Add sliced mushrooms (1 cup) to the skillet and cook until they are golden brown, about 5 minutes.

4Stir in the tomato sauce (2 cups) and chopped artichoke hearts (1 can). Let it simmer for 5 minutes to combine the flavors.

5Add the shredded chicken (1 cup) to the skillet and stir well to coat it with the sauce.

6Pour in the heavy cream (1 cup) and stir until the sauce is creamy and well combined.

7Add the cooked pasta (8 oz) to the skillet and toss everything together until the pasta (8 oz) is coated with the sauce.

8Sprinkle grated Parmesan cheese (½ cup) over the pasta (8 oz) and mix well to incorporate it into the sauce.

9Serve the creamy chicken and artichoke pasta (8 oz) hot, garnished with fresh parsley leaves.