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Place a large pot of salted water on to boil to cook the pasta.
Slice your mushrooms, crush your garlic cloves and pick your thyme.
Cut the chicken breast in half and then into thin strips
In a large saucepan over medium heat, place the butter and olive oil. Once the butter is melted, sauté the garlic and thyme, then add the chicken breast with a pinch of salt.
Once the chicken is halfway cooked, add the mushrooms and cook for another 5-6 minutes.
Next add the cream and start to reduce. Once the cream has reduced by ¼, add the grated parmesan cheese.
Cook your pasta (you can follow the instructions on the packet). Make sure you keep some of the pasta water in case you need it for the sauce.
Drain your pasta and add it to the cream sauce. If your sauce is a little dry, add in some of the pasta water.
Finish the pasta with some finely sliced parsley and serve with a little more grated parmesan, fresh cracked black pepper and a little drizzle of olive oil.