Step 1

For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.

Step 2

Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.

Step 3

When oil is hot, put chicken in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and slice.

Step 4

Add remaining tablespoon oil to pan. Add onions and cook until softened.

Step 5

Add mushrooms and cook until golden brown.

Step 6

Add the red pepper and garlic, stir, and cook for about 2 minutes.

Step 7

Deglaze pan with water and bouillon cube, scraping bottom to release any bits sticking to the bottom of the pan.

Step 8

Add cream and thyme. Bring to a simmer. Let simmer 2-3 minutes then turn off heat.

Step 9

Add parmesan slowly, whisking constantly until melted.

Step 10

Salt and pepper to taste.

Step 11

Add sliced chicken and parsley to sauce, then toss with pasta.

Step 12

Serve.