Step 1

Add pasta to a stock pot and cook until desired tenderness. Drain and keep warm.

Step 2

Add 2 tablespoons butter, garlic, onion and mushrooms to a large skillet. Heat over medium high until onions and mushrooms are tender. Remove from pan and set aside.

Step 3

Add chicken and cook until no longer pink. Remove from pan and set aside.

Step 4

Add 3 tablespoons butter and flour and mix over low heat to form a roux.

Step 5

Add wine and whisk, bringing to a boil. Reduce heat to simmer for 6-8 minutes as wine reduces.

Step 6

Add cream and heat until a low boil.

Step 7

Over low heat add in the chicken and mushrooms and mix well until heated through.

Step 8

Serve over pasta topped with chopped parsley and cheese.