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Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
Prepare the Chicken:
Season the chicken cutlets with salt, pepper, and paprika. In a large skillet over medium heat, heat the olive oil. Sear the chicken for 3–4 minutes per side until golden and cooked through. Remove and set aside.
Make the Creamy Mushroom Sauce:
In the same skillet, melt the butter. Add the mushrooms and cook until golden and tender, about 5–7 minutes. Stir in the garlic and cook for another minute.
Finish the Sauce:
Pour in the heavy cream and chicken broth. Bring to a simmer. Stir in the Parmesan cheese and thyme. Season with salt and pepper to taste.
Combine Everything:
Return the chicken to the pan, followed by the cooked pasta. Toss everything gently to coat with the creamy sauce.
Serve:
Garnish with chopped parsley and extra Parmesan if desired. Serve immediately while hot and creamy!
Serving and Storage Tips:
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