Prepare the Chicken: Start by butterflying the chicken breasts (cut them horizontally into two thinner pieces). This helps them cook faster and stay juicy. Season the chicken generously with salt, pepper, red chili powder or smoked paprika, garlic powder, onion powder, dried parsley, and thyme. Let it marinate for 15 minutes for maximum flavor.

Cook the Chicken: Heat oil or butter in a large pan over medium-high heat. Once hot, add the chicken. Cook for 5-7 minutes on each side until golden and fully cooked through. If the chicken is thick, you may need to cook it a bit longer. Set it aside to rest.

Prepare the Sauce: In the same pan, add more oil/butter if needed. Sauté the chopped onion for about 3 minutes until soft and translucent. Add the garlic and cook for another 1-2 minutes until fragrant. If using mushrooms, add them now and sauté until softened.

Add the stock: Pour in the vegetable stock and double cream, stirring to combine. Bring to a simmer and cook for 5 minutes until the sauce thickens slightly.

Cook the Pasta: Add the uncooked pasta directly into the sauce. Stir well to coat the pasta and let it cook for 12-15 minutes, stirring occasionally to prevent it from sticking. If the sauce thickens too much, add more stock or water to keep it creamy. Season with salt, pepper, dried parsley and mixed herbs adjusting to your taste. Add grated or shredded parmesan cheese when the pasta is almost cooked.

Add the Chicken: Slice the cooked chicken into strips or bite-sized pieces. Once the pasta is tender and the sauce has thickened, add the chicken back into the pan and toss everything together.

Garnish and Serve: Serve the pasta hot, topped with fresh chopped parsley and a sprinkle of parmesan cheese. Enjoy!