STEP 1: Combine ALL spices in a separate bowl. Divide: reserve 2 tsp of spice mix and set aside. Season Chicken on both sides with remaining spice mixture.
STEP 2: Heat butter in large skillet over med heat until sizzling. Add Chicken pieces and cook until done and nicely browned on both sides. Once Chichen is done, remove from pan. Set aside and cover with foil to keep warm.
STEP 3: Add Olive Oil to pan, and saute mushrooms and onions. Once done, remove from pan and set aside.
STEP 4: Add cream and reserved spice mixture to skillet and heat over medium heat until simmering, slowly stirring. Once simmering, continue to cook over medium heat until reduced and cream is think and creamy.
STEP 5: While cream mixture is reducing, cook pasta until aldente.
STEP 6: Once cream sauce is thickened, add mushroom and onions to pan. Once pasta is done, add to pan and toss to cover pasta with cream mixture.
STEP 6: Plate pasta, top with chicken. Top with Parmesean cheese, additional black pepper and fresh basil if desired.
Paired with Achille Sangiovese
Adapted from south your mouth website