Season the chicken thighs with salt, pepper and mixed herbs.

Heat olive oil in a frying over medium heat. Add the chicken thighs and cooked in both sides for 4-5 minutes or until cooked through and golden brown on the outside. Set aside when cooked.

Using the same pan, add more olive oil if needed. Fry the onion until soft then add the garlic and fry for another minute or less. Stir occasionally.

Add the wine and simmer over low-medium heat for 3-5 minutes.

Add the mushrooms and cook for another 3-5 minutes. Stir occasionally.

Add the chicken stock, evaporated milk and milk. Season with salt and pepper. Reduce heat to a simmer.

Add the pasta and cook for about 12-15 or until the pasta is cooked but still firm and the sauce has reduced and thickened.

Slice the chicken thighs thinly.

Just before removing the pan from the heat, add the parmasan, parsley and chicken.

Remove from the heat and rest for 5-10 minutes.