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Place mushrooms in a medium bowl; add 2 cups warm chicken broth-or place the mushrooms and broth in a saucepan and heat on low heat.
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Let soak until softened, about 30 minutes.
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Drain in a fine mesh sieve lined with a paper towel or coffee filter, reserving the liquid.
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Squeeze mushrooms to remove excess liquid and any clinging grit.
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Roughly chop the mushrooms and set aside.
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Melt 2 tbsp butter in a skillet over medium heat.
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Add the onion; cook until softened about 3-5 minutes.
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Add the thyme, stir well.
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Add the chicken, salt, and pepper. Cook about 3 minutes until the chicken has turned white and is no longer pink.
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Add pasta, porcini, salt, pepper, reserved mushroom liquid, and water.
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Bring to a low boil; reduce heat, and simmer, stirring often, until pasta has absorbed most of the liquid and is creamy, about 11 minutes.
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Add remaining tbsp of butter.
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Stir in Romano and fresh parsley, taste for seasoning and add any additional salt and pepper if needed.