Horizontally slice each chicken breast right through the centre to make 4 equal sized breasts. Coat in olive oil, garlic powder, thyme, salt and black pepper.

Fry over medium-high heat for a few mins each side until golden and just cooked through the centre. Remove from pan and allow to rest. Just before needed, slice your chicken into thin strips, ensuring you cut at a slight angle and against the natural grain of the chicken.

Melt in the butter then add the mushrooms. Fry until they build up a nice golden crust. Try not to move them about too much, you want them caramelised on all sides. Season with a pinch of salt and pepper towards the end.

Pour in the wine and let it reduce until mostly evaporated. This is important so it doesn't overpower the sauce. Pour in the chicken stock, then stir in the cream. If the stock is rapidly bubbling lower the heat before you pour in the cream, otherwise it may curdle.

Bring to a simmer then reduce heat to medium-low and allow to thicken for around 7-10mins. Meanwhile, cook the pasta in salted boiling water until al dente. Retain a cup of starchy pasta water before draining.

Stir the parmesan and parsley into the sauce until well-blended. Season to taste, then stir in the drained pasta. Add the chicken (alongside any resting juices) and stir until the sauce thickens around and clings to the pasta. Stir in some pasta water to loosen it up if you need to. Serve with more parmesan & parsley and enjoy!