Peel and cube the potatoes, add about 8 cups of water, season with salt (or chicken bouillon) and cook until fork soft.
Meanwhile, cut the chicken thighs to small cubes, Heat a deep skillet, add the butter and oil then add the chicken cubes and season with 1 tsp of Johnny's seasoning salt. Fry the chicken until golden brown then add the sliced mushrooms and season with another Tsp of seasoning salt and fry until browned.
Add the finely chopped onion, carrot and pressed garlic and saute for another 2-3 minutes and take off the heat.
4. When the potatoes are cooked through, add the chicken and mushroom mixture as well as 3/4 cup of elbows pasta (can use any small pasta).
5. When the pasta is cooked through, add the heavy cream and dry parmesan cheese, bring to a boil. Season with more salt and pepper if needed and take off the heat.
6. Lastly, add the fresh chopped parsley, mix well and Enjoy!