Preparation Steps

• Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1.5 cups of starchy pasta water before draining the pasta. Rinse pasta with cold water to stop cooking and set aside.
• Place chicken breasts on a flat surface and cover with plastic wrap. Pound the chicken to an even thickness of about 1 inch. Cut into 0.5 inch strips and set aside.
• In a bowl, mix flour, garlic powder, dried thyme, 0.5 teaspoon salt, and black pepper. Toss chicken strips with the dry rub to coat evenly.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken strips in a single layer for 2-3 minutes per side until golden brown and cooked through to 165°F internal temperature. Remove chicken and set aside.
• Turn heat to medium and deglaze the skillet with white wine, scraping the brown bits off the bottom of the pan with a wooden spoon.
• Add minced white onion and season with 0.25 teaspoon salt. Sauté for about 2 minutes.
• Add the last tablespoon of olive oil and then the sliced mushrooms. Toss and sauté over medium-high heat for 3 minutes.
• Stir in garlic and 0.25 cup beef broth; cook mushrooms for an additional 2-3 minutes until slightly browned.
• Add sun dried tomatoes and remaining salt, toss well.
• Pour in 0.5 cup starchy pasta water and remaining broth. Whisk in tomato paste and bring to a gentle boil, allowing sauce to thicken.
• Remove pan from heat and slowly whisk in heavy cream until fully combined.
• Return pan to medium heat and warm the sauce.
• Add chicken and pasta to the sauce, tossing everything until coated evenly. Add extra starchy pasta water if a saucier consistency is desired.
• Serve topped with grated Parmesan cheese and fresh thyme leaves.