Chicken and Mushroom Pasta

Put a pot of water on to heat and salt it, while working on the chicken and mushrooms simultaneously.

Drop the pasta into the boiling salted water, cook until al dente, and reserve 100–150 ml of the pasta cooking water before draining.

Dice or slice the chicken fillet into large pieces, season with salt and pepper, pan-fry in butter until golden brown for about 7-9 minutes, then transfer to a plate.

Slice the mushrooms and sauté them in the same skillet without salt until the moisture evaporates, then stir in the finely minced garlic and heat through for 10-15 seconds.

Return the chicken to the mushrooms, pour in the heavy cream, add the grated Parmesan cheese, and heat gently until a smooth sauce forms without bringing it to a boil.