Bring a medium-large pot of water to a boil. Add ¼ teaspoon salt and pasta and follow package instructions until is al dente; and drain. Reserve 1/4 cup of the pasta water. Set aside. Drizzle the pasta with some olive oil to prevent it from sticking.
Season the chicken with salt and pepper. In a large skillet or cast iron pan, add butter and olive oil over medium-high heat. Add the chicken strips to the hot skillet and cook the strips 4 minutes on each side, flipping it over with tongs. Then transfer to a plate. Set aside.
Add onions and sauté for 3 minutes, until tender. stir in the paprika, then add mushrooms. Cook without stirring, this will allow the mushrooms to brown and become crispy. After 3 minutes, stir and turn over mushrooms, then cook for another 2-3 minutes, then add black garlic and sauté for about 30 seconds, long enough for the aroma to release.
Add vegetable broth and cook until the broth starts reducing to almost half. Add the heavy cream and return the chicken to the skillet, cook for 2-3 minutes. Mix the 1/4 cup of pasta water with 1 tablespoon of flour and add it to the skillet. Cook for another 1-2 minutes until you see the sauce starting to thicken. Reduce heat and adjust seasoning if needed. Option is to add the noodles to the skillet or serve it over the noodles. If sauce is too thick add a little of the chicken broth.
Garnish with parsley. Enjoy!
