Creamy Chicken & Mushroom Pasta

2 chicken breasts, cubed

1 cup sliced mushrooms

2 tbsp olive oil

2 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

8 oz pasta (spaghetti or linguine)

Salt, pepper, and fresh thyme for seasoning

Season the cubed chicken with salt and pepper. In a skillet over medium heat, heat the olive oil and cook the chicken until browned, about 7-8 minutes. Remove and set aside.

In the same skillet, sauté the minced garlic and sliced mushrooms until softened, about 4-5 minutes.

Add the chicken broth and let it simmer for 2 minutes. Pour in the heavy cream and bring to a gentle boil.

Stir in the grated Parmesan cheese and cook until the sauce thickens.

Cook the pasta according to package directions and drain.

Add the cooked pasta and browned chicken back into the skillet, stirring to coat everything with the creamy sauce.

Season with fresh thyme, salt, and pepper. Serve hot and enjoy!