Fill a large pot with water and add salt. Bring it to a rolling boil. Add the strozzapreti pasta and cook until al dente. Stir gently so it does not stick. Before draining, save half a cup of pasta water. This will help adjust the sauce later.

Heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook for three minutes. The onion should become soft and slightly golden. Add minced garlic and cook for one minute. Stir constantly to avoid burning.

Add sliced mushrooms into the skillet. Stir well to coat them in butter and oil. Cook for five to seven minutes. First, they release moisture. Then they turn golden brown. This step builds deep flavor in the North Italia Strozzapreti Recipe.

Lower the heat slightly. Pour in heavy cream and milk. Stir slowly and let it simmer for five minutes. The sauce will begin to thicken gently. Keep stirring so nothing sticks. The smell at this stage is rich and comforting.

Now add the shredded cooked chicken. Stir well so it absorbs the creamy sauce. Sprinkle salt, black pepper and chili flakes. Taste the sauce and adjust seasoning if needed. This step helps you control the final flavor perfectly.

Add grated Parmesan cheese into the pan. Stir slowly until it melts completely. The sauce becomes smooth and glossy. If it looks too thick, add a little reserved pasta water. This keeps the texture silky and balanced.

Add the drained strozzapreti into the skillet. Toss gently so every twist is coated in sauce. Let it cook together for two minutes. This allows the pasta to absorb flavor and blend beautifully.

Turn off the heat and sprinkle fresh parsley on top. Serve the pasta immediately while warm. The creamy sauce tastes best when fresh. Each bite feels rich, comforting, and satisfying.