Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Prepare the chicken: Season the chicken breasts with salt and black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until golden and cooked through. Remove and let rest before slicing.

Sauté the mushrooms: In the same skillet, add the remaining olive oil and butter. Add the sliced mushrooms and cook until they release their moisture and turn golden, about 5 minutes.

Add garlic and thyme: Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.

Make the sauce: Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and let it thicken slightly for 2-3 minutes.

Combine everything: Stir in the grated Parmesan cheese until melted. Add the sliced chicken and cooked pasta, tossing to coat everything in the sauce. Season with salt and black pepper to taste.

Garnish and serve: Sprinkle with fresh parsley and serve immediately.