Step 1

Cook the pasta according to the package instructions until it is al dente. Drain and set it aside.

Step 2

Season the chicken with paprika, salt, and black pepper making sure that all pieces are coated with the spices.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Stir the lemon zest, lemon juice, and chopped parsley into the pasta then season to take with salt and pepper. Ladle the pasta into bowls and serve it with grated parmesan and more parsley on top.