In a large pot, cook pasta in salted boiling water for 8-9 minutes according to the package directions or al dente. Drain.
Meanwhile, in a large skillet, melt butter over medium-high heat. Stir in minced garlic and let it cook for about 30 seconds until fragrant.
Place mushrooms in the skillet, cup side up. Cook for 3-5 minutes or until mushrooms start shrinking, moving the mushrooms around with a spatula occasionally.
Add white wine; continue cooking to let the wine and mushroom juice evaporate, about 3 minutes.
Pour heavy cream and chicken bone broth into the skillet, add a generous pinch of salt. Switch to medium heat and cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times.
Spread parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired.
Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate.
Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated parmesan cheese if desired. Enjoy!
I used whole white button mushrooms. You can use sliced portobello mushrooms or baby bella mushrooms for this recipe.
To make more servings, simply double the ingredients.