Seashell pasta with chicken and chanterelles in cream sauce

Prepare the mushrooms - pick fresh, rinse, and defrost frozen ones.
I had frozen boiled chanterelles. They need to be slightly defrosted - it's easier to cut.
1. Put the pasta to cook.
2. Heat the oil in a frying pan.
3. Add the chopped onion to the pan, then add the prepared mushrooms.
4. Cut the chicken breast into pieces about 1x1.5 cm, add to the pan.
5. Fry everything until the liquid evaporates.
6. Sprinkle the contents of the pan with flour, mix quickly and remove from the heat to lower the temperature. Season with salt and pepper.
7. Add the cream and stir the contents until the sauce is smooth.
8. Cook pasta to the degree of al dente.
9. Serve the pasta, sprinkled with stewed mushrooms with cream and chicken.
If you have durum wheat pasta, then you can mix it with sauce and even bring it to readiness, and even leave it the next day - they will not get wet.