1-Getting started with chicken mushroom pasta with creamy sauce: is all about following simple steps. First, gather all your ingredients and prepare them for cooking. This includes slicing the mushrooms and chopping the onion to keep things moving smoothly.

2-Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Season the thinly sliced chicken breasts with salt and pepper, then cook until browned and done, about 2 minutes per side. Set the chicken aside once it’s ready.

3-In the same skillet, add the remaining olive oil and cook the chopped white onion until lightly browned, roughly 2-3 minutes. Then, stir in the sliced mushrooms and cook until tender, about 2 minutes more. Pour in the white wine and let it simmer until reduced by half, which adds a nice depth to the sauce.

4-Next, add the chicken stock and heavy cream to the skillet. In a small bowl, mix the cornstarch with water until dissolved, then stir it into the sauce off the heat. Return the skillet to the heat, bring to a boil, and simmer for 2-3 minutes to thicken. Finally, add back the chicken, stir in the parsley, and combine with the cooked pasta. For variations, try adding in extras like spinach for more veggies, as mentioned in our tips section.