Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until it's al dente, then drain and remember to reserve 1 cup of that flavorful pasta water.

In a skillet, melt butter over medium heat. Add in the sliced shiitake and cremini mushrooms, cooking until they’re golden brown and tender, which should take about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the heavy cream and low-sodium chicken broth. Simmer on low heat, gently seasoning with salt and pepper. Let the mixture bubble and thicken just a bit, about 2-3 minutes.

Add the cooked pasta to the skillet along with the freshly grated Parmesan cheese. Toss everything together until the noodles are beautifully coated in the creamy mushroom sauce.

If you find the sauce is too thick for your liking, gradually stir in the reserved pasta water until you reach your desired creaminess.

Plate your creamy mushroom pasta, garnishing with extra Parmesan cheese and freshly cracked black pepper for a touch of elegance.