Da Vinci Chicken and Mushroom Pasta

Bring a large pot of salted water to a boil, cook the pasta al dente, then drain.

Heat olive oil in a stainless steel skillet over medium-high heat, then add the cubed chicken breasts and season with salt. Sauté until golden brown and cooked through. Remove chicken from the skillet and set aside.

In the same skillet, melt 2 tablespoons of butter and cook the chopped red onion over medium heat for about 4 minutes until softened. Add the sliced mushrooms and cook for an additional 3-4 minutes. Transfer onions and mushrooms to a plate.

Melt the remaining 2 tablespoons of butter in the skillet, add minced garlic, and cook for 1 minute. Stir in the flour to create a roux, cooking for another minute.

Reduce heat, add Madeira wine, and let it simmer gently. Add heavy cream and 1/2 cup chicken stock. Cook the sauce for 5 minutes, allowing the alcohol to evaporate and the flavors to develop.

Turn off the heat, and stir in the grated Parmesan. Season the sauce with salt and pepper, if needed, and add up to additional 1/4 cup chicken stock for desired sauce consistency.

Return the cooked onions and mushrooms to the skillet, followed by the cooked chicken. Simmer for 1-2 more minutes.

Add the cooked pasta to the skillet, and stir gently to combine. Heat through, and serve topped with optional red pepper flakes and extra Parmesan, if desired.