Creamy Mushroom Chicken And Pasta - cooking recipe

Ingredients

1 (14 ounce) package pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
1 lb white button mushrooms, cleaned and sliced
1 cup heavy cream
1/2 rotisserie-cooked chicken, shredded
1 (10 ounce) box frozen peas, thawed
1/2 cup shredded parmigiano-reggiano cheese, plus more for serving
4 tablespoons chopped fresh flat-leaf parsley

Preparation

Cook pasta according to package directions.
Meanwhile, in a large nonstick skillet, melt butter with oil over medium-high heat.
Add mushrooms, reduce heat to medium and saute until softened and just starting to brown, 8 to 10 minutes.
Add cream and simmer over high heat until reduced slightly, about 1 minute.
Stir in chicken, peas and cheese.
Remove from heat; salt and pepper to taste.
Toss with pasta and 2 tablespoons parsley.
Transfer to a large serving bowl and sprinkle with remaining 2 tablespoons parsley.
Serve with additional cheese on the side.