Cook the pasta following pack instructions, then drain, reserving a cupful of the water.

Meanwhile, fry the mushrooms in a large, dry frying pan over a medium heat until their liquid has been released and evaporated, about 10 mins. Add the oil, butter and chicken thighs, and continue to cook until the mushrooms are golden and the chicken has browned, about 6-8 mins.

Stir in the garlic and thyme leaves. Season with salt and freshly ground black pepper, then cook for a minute. Pour in the white wine and cook for 2-3 mins until it has reduced by half. Pour in the stock and cook for 8-10 mins until the chicken is cooked through.

Pour in the double cream, cook for a few minutes to heat it up, then stir in the pasta and the reserved pasta cooking water, if needed to loosen the sauce. Grate over some parmesan and scatter over the parsley, if using, to serve.