Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water if needed to thin the sauce later.

Step 2: Season and cook the chicken
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder. Add to the pan and cook for 5–7 minutes, turning occasionally, until golden and fully cooked. Remove from skillet and set aside.

Step 3: Sauté the mushrooms and garlic
In the same skillet, reduce heat to medium. Add 2 tablespoons butter and sliced mushrooms. Cook for 5–6 minutes until mushrooms are browned and tender. Stir in minced garlic and sauté for 1 minute until fragrant.

Step 4: Deglaze and build the sauce
Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the pan. Let simmer for 2–3 minutes to reduce slightly. Lower the heat and stir in 1 ½ cups heavy cream and ½ cup grated Parmesan cheese. Add Italian seasoning and stir until smooth.

Step 5: Combine chicken and pasta
Return the cooked chicken to the skillet and stir to coat in the sauce. Add the cooked pasta and toss gently until everything is evenly coated. If needed, add a splash of reserved pasta water to thin the sauce to your desired consistency.

Step 6: Garnish and serve
Sprinkle with chopped parsley and extra Parmesan cheese before serving. Serve hot with garlic bread or a green salad on the side.