Enchanting Chicken and Mushroom Pasta

Bring a large pot of salted water to a boil, and cook the spaghetti noodles according to package instructions until al dente. Drain and set aside.

Meanwhile, in a large skillet, melt the butter over medium heat. Add dried thyme and sliced mushrooms to the skillet, stirring to coat the mushrooms in the butter. Let them cook undisturbed for a few minutes to form a nice crust. Stir and repeat until mushrooms are golden brown, about 15 minutes. Remove the mushrooms from the pan and set aside.

Season both sides of the chicken breasts with salt and black pepper. Turn the heat of the skillet up to medium-high, then add the olive oil. Sear the chicken breasts on both sides until golden brown and cooked through (internal temperature of 165 °F). Remove the chicken from the skillet and set aside, keeping it warm.

Reduce the skillet's heat to low, then deglaze the pan with white wine, scraping off any browned bits from the bottom. Simmer for about 30 seconds to cook off some of the alcohol.

In a large serving bowl, add in the softened cream cheese, letting it warm up to room temperature. Pour the wine sauce over the cream cheese and stir until completely melted and creamy.

Add the cooked spaghetti to the cream cheese sauce and toss to coat evenly. Mix in the sautéed mushrooms as well.

Slice the seared chicken, and serve it atop the pasta.