Creamy Chicken & Mushroom Pasta

Cook the pasta in a large pan of salted boiling water until al dente. Reserve a mugful of the cooking water, then drain.

Heat the olive oil in a large frying pan over medium-high heat. Season the chicken, add it to the pan and cook for 5–7 minutes until golden and cooked through. Transfer to a plate.

Lower the heat, add the onion and cook for 3 minutes. Stir in the garlic and cook for 30 seconds, then add the mushrooms and cook until softened and lightly browned.

Pour in the chicken stock and double cream, scraping up any browned bits. Simmer gently for 3–4 minutes until the sauce coats the back of a spoon.

Return the chicken to the pan and stir in the Parmesan. Season with salt and black pepper.

Toss the drained pasta through the sauce, loosening with a little reserved pasta water if needed. Scatter with parsley and serve.