In a nonstick pan, cook the garlic and slices of chicken in the oil. Cook for 10 minutes. Meanwhile, in a separate pan, toss and brown the mushrooms and onions in oil. After a few minutes add the chicken and white wine. Let reduce. Add the cream and bring to a boil. Add a pinch of salt and a sprinkling of pepper. Cook the pasta in salted water, drain “al dente” and pour the sauce into the pan, tossing for 1 minute. If necessary, add the chicken broth. Serve with a sprinkling of grated Parmigiano Reggiano cheese and a little chopped parsley.