Easy Chicken Mushroom Pasta

Step 1 -In a Dutch oven over medium-high heat, add 2 tablespoons of the oil.

Step 2 -Add the chicken slices to the heated oil and season them with the salt and the pepper. Cook, stirring occasionally, until they reach an internal temperature of 165 degrees F and are browned, about 4-5 minutes.

Step 3 -Transfer the cooked chicken slices to a clean plate and cover to keep them warm.

Step 4 -In the same Dutch oven over, add the remaining oil.

Step 5 -Add the onions to the heated oil and sauté, about 2-3 minutes.

Step 6 -Add the mushrooms to the onions and cook until the mushrooms are tender, about 2 minutes.

Step 7 -Stir the garlic, the thyme, the salt, and the pepper into the mushroom mixture and cook until the garlic is fragrant, about 30 seconds.

Step 8 -Add the wine to the mushroom mixture and use a wooden spoon to stir and loosen any of the browned bites from the bottom of the Dutch oven.

Step 9 -Bring the mushroom mixture to a simmer and cook until it is reduced by half.

Step 10 -Add the chicken broth and the heavy cream to the mushroom mixture and bring it to a boil.

Step 11 -Stir the rotini into the sauce mixture, then reduce the heat to medium. Cover the pot and cook, stirring occasionally, until the pasta is al dente, about 9-10 minutes.

Step 12 -Stir 3/4 cup of the parmesan into the rotini mixture and cook until the cheese is melted, smooth, and fully incorporated.

Step 13 -Add the cooked chicken slices to the rotini mixture and simmer until the meat is heated through.

Step 14 -Serve the pasta sprinkled with the parsley and the remaining parmesan.