Double the Spoonfuls

0 Liberally season chicken with salt and pepper. Heat 4 teaspoons of olive oil in a large skillet over medium high heat until shimmering. Add chicken in an even layer and don't flip until the bottom side is very golden brown. Flip and continue cooking until all edges are golden, then remove to a plate and set aside.
2 Add remaining two teaspoons of olive oil to the skillet over medium heat. Add the mushrooms in a single layer and don't touch them. Once they're golden, stir until all sides are golden then remove them to the plate with the chicken.
3 Melt the butter in the skillet then add the sliced red onion. Cook until the onion is very soft and almost caramelized, 20-25 minutes. If the skillet starts to become too dry, you can add a splash of water.
1 Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions, making sure to drain when just shy of al dente. Do not overcook.
4 Once the onions are softened add the garlic and sauté for an additional 1-2 minutes until fragrant. Sprinkle on the flour and stir for 1-2 minutes until it is incorporated and starts to turn golden. Increase heat to medium high and pour in the madeira wine. Scrape the bottom of the skillet with a wooden spoon, then bring to a simmer until slightly reduced.
5 Add the beef broth and continue stirring and simmering for 3-4 minutes. Stir in the heavy cream, then the parmesan and parsley.
6  Add back the chicken and mushrooms and continue simmering until the sauce is thickened and the chicken is completely cooked through and warm. Add the pasta and stir until it is coated in the sauce. Serve immediately topped with additional chopped parsley.