Season your chicken with the poultry seasoning, Italian seasoning, paprika, turmeric, red pepper flakes, salt and pepper. Then, bring a large pot of salted water to a boil.

Heat a large nonstick skillet with the oil on medium high heat. Cook the chicken in batches until golden on each side and fully cooked through. Remove the chicken to a plate and set aside – continue with the remaining chicken.

Once all the chicken is cooked through, add in the onions and a touch more oil if needed and cook down for 2 minutes or until translucent. Add in the garlic and cook down for 30 seconds or until fragrant then add the mushrooms and cook for 2-3 minutes, stirring frequently to let the mushrooms release some of their water. While the mushrooms cook down, add the pasta to the pot of boiling water, cook till al dente, and reserve some of the pasta water.

Add the tomatoes to the pan and pour in the white wine. Gently lift the brown bits from the bottom of the pan – this adds tons of flavor to the pan sauce we will be making. Let this reduce for 5 minutes.

Pour in the heavy cream and mix well. If the sauce has reduced down too much, add some of the reserved pasta water until you get the consistency you like. Add the chicken back in, turn off the heat and serve with pasta, some fresh grated parm and torn basil leaves. Enjoy!