Preparation:

• Cut the soft part from the chicken thighs. Rinse the meat, dry it, and remove the skin with a knife. Then make an incision along the bone, gradually exposing the bone, and remove the meat from it. Cut the meat into small pieces.
• Rinse, clean, and slice the mushrooms.
• Peel, rinse, and chop the onion into half-rings.
• Grate the cheese. Cheddar cheese was chosen for this recipe, but you can use any hard cheese you prefer.
• Pour the specified amount of oil into a skillet and heat it up.
• Add the mushrooms and fry for 7 minutes. Then add the chicken meat and continue cooking for another 7 minutes.
• After the specified time, add the onion to the skillet and fry the contents for 5 minutes, stirring occasionally.
• Then pour in the heavy cream, season with salt, pepper, and other spices, and stir. Simmer the mixture on low heat, covered, for about 5 minutes.
• Next, add the grated cheese to the skillet, let it fully melt, reduce the heat to a minimum, and continue cooking the sauce for a few more minutes until it's done.
• Meanwhile, cook the pasta according to the instructions on the package. Usually, it takes 5-7 minutes. Drain the pasta in a colander and let all the liquid drain off.
• Then mix the sauce and pasta in a separate bowl. Transfer the dish to serving plates and serve hot.