Heat 3 tbsp of oil in a large skillet over medium-high heat.
Slice each chicken breast in half horizontally and season with salt, pepper, garlic powder, and paprika on both sides.
Add the chicken to the skillet and cook for 4 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F.
Remove the chicken from the skillet, cover it with aluminum foil, and set it aside.
Add the butter to the skillet along with the mushrooms. Cook for 2-3 minutes.
Stir in the fresh garlic and red crushed pepper and cook for 10 seconds.
Add the heavy cream and parmesan cheese. Let the sauce cook for 15-20 minutes or until it thickens.
While the sauce cooks, cook the pasta according to package directions.
Season the sauce with salt and pepper and slice the chicken into bite-sized pieces. Add the pasta to the pan of sauce and mix well. Check for seasoning.
Top the pasta with the cooked chicken and enjoy!
NOTES
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