Cook the pasta according to the package instructions until it is al dente. Drain and set it aside.
1 lb pasta
Season the chicken with paprika, salt, and black pepper making sure that all pieces are coated with the spices.
1 ½ lb chicken breast or thighs, 1 tablespoon sweet paprika, 1 teaspoon kosher salt, ½ teaspoon black pepper
Heat the oil in a large skillet over medium-high heat. Add the chicken and sear it on all sides until it is golden brown, about 3-4 minutes on each side. The chicken won't be fully cooked. Remove the chicken from the skillet.
2 tablespoons vegetable oil
If there is no oil left in the pan, add a little more then add the onion and 2 tablespoons of chicken stock and cook, stirring constantly, scraping the bottom bits as much as you can.
1 cup chopped onion, 1 cup chicken stock
Once the onion is soft, add the mushrooms and cook, stirring frequently, until they release their juices and are soft. Stir in the minced garlic and cook for 30 more seconds.
16 ounces baby bella or button mushrooms, 3 cloves garlic
Add the chicken back into the pan then pour in the remaining chicken stock and cream and bring the pan to a boil. Let it simmer for 7-10 minutes or until it's slightly thickened.
1 cup heavy cream
Add the cooked pasta to the skillet and gently stir to make sure that all the pasta is coated with the mushroom sauce. Cook medium heat for 3-5 minutes, or until it is warm.
Stir the lemon zest, lemon juice, and chopped parsley into the pasta then season to taste with salt and pepper. Ladle the pasta into bowls and serve it with grated parmesan and more parsley on top.
1 lemon, 1 cup chopped fresh parsley, 1 cup grated parmesan cheese
When adding additional salt to the recipe, keep in mind that parmesan cheese is already salty so adjust it accordingly.Storage: Place any leftovers in an airtight container and store them in the refrigerator for up to 4 days. They can be reheated in a pot over medium heat for a few minutes. You might have to add a few tablespoons of water if the pasta is sticky.Freezing: You can technically freeze this mushroom pasta dish. However, when it thaws, pasta loses its shape and becomes somewhat mushy. If that doesn’t bother you, feel free to freeze the leftovers in an airtight container for up to a month.To Thaw: Take it out of the freezer a day before and let it thaw in the fridge. Heat it in a pot over medium heat until heated thoroughly.