In the same pan or skillet, heat oil and add the mushrooms. Season with salt and pepper, then cook until soft. About 3 minutes.
Here is where you add the white wine if using it. Cook until half the wine has evaporated.
Add garlic, rosemary, and thyme, and heat until fragrant. About 1 minute.
In a separate pot, boil salted water for the pasta. Cook according to package instructions. Should be between 8-10 min. If you’re using fresh pasta, cook it last as it only takes 2-3 min.
Pour in coconut cream, bring to a simmer and then reduce heat.
Add cornstarch slurry and stir while continuing to cook until sauce has thickened slightly.
Stir in parmesan cheese and simmer until melted. About 2 min.
Add chicken and coat with the sauce.
Then add pasta and combine. Season with salt and pepper to taste.
Garnish with fresh parsley, lemon zest, and more grated parmesan. Enjoy!