Easy Creamy Chicken Mushroom Sauce

1 tablespoon butter

1 onion, chopped

1 pound fresh mushrooms, sliced

5 cloves garlic, minced

1 pound small shell pasta

1 (10.75 ounce) can condensed cream of mushroom soup

⅛ cup heavy cream

5 teaspoons ground black pepper, or to taste

2 tablespoons paprika

1 pinch salt

3 cups shredded Medium Cheddar cheese

2 cups chicken breasts, cooked and chopped

In a large skillet, melt butter over medium heat and add onion, mushrooms and garlic; saute until golden brown.

Bring a large pot of lightly salted water to a boil; add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large saucepan over medium-low heat, combine soup, cream, ground black pepper, paprika and salt; heat until sauce thickens.

Add mushroom mixture to sauce and bring to a slow boil over medium heat; stir in cheese and chopped chicken.

Pour sauce onto pasta; serve.