Sear the Chicken:

• Heat olive oil in a large pot over medium-high heat.

• Season the chicken strips with salt and black pepper.

• Add the chicken to the pot and cook until browned and cooked through, about 5-6 minutes.

• Remove the chicken from the pot and set aside.

Sauté the Aromatics and Mushrooms:

• In the same pot, melt the butter over medium heat.

• Add the chopped onion and cook until translucent, about 3 minutes.

• Add the minced garlic and cook for an additional 1 minute until fragrant.

• Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.

Prepare the Sauce and Cook the Pasta:

• Pour in the chicken broth and evaporated milk, stirring to combine.

• Bring the mixture to a gentle simmer.

• Add the pasta to the pot, ensuring it’s submerged in the liquid.

• Cook the pasta in the sauce, stirring occasionally, until al dente and the sauce has thickened, about 10-12 minutes.

Combine and Serve:

• Return the cooked chicken to the pot, stirring to combine and heat through.

• Stir in the grated Parmesan cheese until melted and the sauce is creamy.

• Adjust seasoning with additional salt and black pepper if needed.

• Garnish with chopped fresh parsley before serving.