Cook the pasta according to package instructions. Drain and set aside.

In a large skillet over medium heat, melt a bit of butter or oil, then add the sliced chicken. Cook until browned. Once done, remove it from the skillet.

Using the same skillet, add the minced garlic. Cook it for about a minute until fragrant, then toss in the sliced mushrooms. Sauté until they are browned and tender.

Pour in the chicken broth and heavy cream, stirring to combine. Bring this mixture to a gentle simmer.

Return the cooked chicken to the skillet. Add the grated Parmesan cheese, along with salt and pepper. Stir until the sauce thickens slightly.

Incorporate the cooked pasta into the creamy sauce, mixing well to ensure every piece is coated.

Serve hot, garnished with chopped fresh parsley.