Directions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side, until golden and fully cooked. Remove from the pan and slice into strips.
3. In the same skillet, sauté garlic and mushrooms for 3-4 minutes until the mushrooms soften.
4. Add chicken broth and heavy cream, bringing the mixture to a simmer. Cook for 5 minutes, stirring occasionally.
5. Stir in thyme and Parmesan cheese, allowing the sauce to thicken.
6. Combine the cooked pasta and sliced chicken with the sauce, tossing to coat evenly.
7. Garnish with fresh parsley and serve hot.