Step 1

Pound chicken breast and cut in half.

Step 3

Melt butter on high heat in a cast iron or stainless steel skillet. Add chicken breasts to hot butter to sear on both sides, and sprinkle with salt on both sides.

Step 5

Reduce to medium heat and cook for an additional 5-10 minutes until no longer pink.

Step 7

While the chicken is cooking, boil pasta according to instructions.

Step 9

Remove the chicken from the cast iron skillet and set aside.

Step 11

Add butter to the hot skillet and melt.

Step 13

Add sliced mushrooms and garlic. Sauté about 5 minutes.

Step 15

Pour in heavy cream and einkorn flour and whisk together. Bring to a simmer. Cook for about 5 minutes until it thickens.

Step 17

Sprinkle in parmesan cheese and cook on low until melted.

Step 19

Add herbs, salt, onion powder, and pepper.

Step 21

Place chicken in creamy mushroom sauce and allow to warm up.

Step 23

Place pasta on a plate and serve the creamy chicken and mushroom sauce over top.

Step 25

Sprinkle with a little more parmesan and fresh herbs, if desired. Enjoy.