First, cook the pasta according to the instructions on the package. Drain the pasta, reserving 1 cup of pasta cooking water.

Then chop the mushrooms, chicken, and spinach into julienne pieces.

To make the sauce, finely chop the garlic. In a pan, sauté for about 1 minute until fragrant and lightly golden. Then sauté the chicken, mushrooms, and spinach with olive oil.

Pour the heavy cream into the skillet. Bring it to a simmer, stirring occasionally. Gradually add the grated tulum cheese to the cream, stirring continuously until the cheese is melted and the sauce is smooth. If the sauce seems too thick, you can add some reserved pasta cooking water.

After adding the cream and fresh thyme branches to it, mix all of them.

In the next step, strain the boiled pasta and add it to the pan. Toss the pasta gently to coat it evenly with the sauce.

Grate the Izmir Tulum Cheese before serving.

Serve it immediately.