Boil about 1 cup of water per 100 g of pasta with a pinch of salt.

Add the penne and cook for 10–11 minutes until al dente.

Drain, keeping back a splash of pasta water per portion to use later.

Warm oil over medium heat. Add diced chicken and cook for 6–7 minutes until golden and cooked through. Remove and set aside.

Add mushrooms to the pan and cook for 5–6 minutes until browned.

Return chicken to the pan. Stir in cream cheese and milk, mixing until smooth and creamy (2–3 minutes).

Season with garlic, thyme, black pepper, and salt.

Add pasta and a splash of pasta water. Stir for 2–3 minutes until coated.

Top with parmesan before serving.