Cook the chicken:

In a large pot or deep skillet, heat olive oil over medium-high heat.

Add chicken pieces, season with salt, pepper, and half of the Italian seasoning.

Sauté until golden and cooked through (about 5–6 minutes). Remove and set aside.

Sauté mushrooms and aromatics:

In the same pot, add a bit more oil if needed. Sauté mushrooms until browned (4–5 minutes).

Add garlic and onion, cooking for another 1–2 minutes until fragrant.

Deglaze and build the sauce:

Pour in chicken broth and heavy cream. Stir to combine.

Add pasta and remaining Italian seasoning. Bring to a boil.

Cook the pasta:

Reduce heat to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.

(If needed, add a splash of broth or water to loosen.)

Add cheese and chicken:

Stir in Parmesan cheese and return cooked chicken to the pot. Mix until heated through and creamy. Taste and adjust seasoning.

Serve:

Garnish with fresh parsley and extra Parmesan if desired.

Optional Add-Ins:

Spinach or kale (stir in at the end)

Red pepper flakes for heat

Sun-dried tomatoes or a splash of white wine for depth

Swap chicken for sausage or shrimp