Marinate the Chicken: Cut the chicken thighs into cubes. In a bowl, mix the chicken cubes with olive oil, salt, and pepper.

Cook the Chicken: Heat a large skillet over medium-high heat. Cook the marinated chicken for about 7 minutes until fully cooked. Remove and set aside.

Deglaze the Pan: In the same skillet, add the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes.

Cook the Vegetables: Add the butter to the pan. Once melted, add the diced onions and sliced mushrooms. Sauté for 7-10 minutes over medium heat until golden brown.

Make the Sauce: Pour in the heavy cream and return the cooked chicken to the pan. In a small bowl, mix the flour and water until smooth, then add it to the pan to help thicken the sauce. Let the mixture simmer over medium heat for about 10 minutes, stirring continuously until thickened.

Boiling your pasta: Bring a large pot of salted water to a boil and cook your pasta while preparing the pasta sauce.

Combine Pasta and Sauce: Add your cooked pasta to the sauce mixture. Cook for an additional 5-10 minutes until the pasta is well-coated with the sauce.

Finish and Serve: Turn off the heat and stir in the garlic powder, salt, pepper, and freshly chopped parsley. Serve with freshly grated Parmesan cheese and a sprinkle of black pepper. Enjoy your new favorite pasta dish!