Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the sliced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.

Stir in the minced garlic and sliced mushrooms. Continue cooking until the mushrooms are tender and have released their moisture.

Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer and then add the Parmesan cheese. Season with additional salt and pepper to taste.

Add the drained pasta to the sauce and toss everything together until the pasta is nicely coated.

Serve hot, garnished with freshly chopped parsley.