Prep: 1. Slice shallots. 2. Cut mushrooms in half. 3. Chop parsley. Make: 1. Cook pasta in a large pot of salted water until al dente. Reserve 1 1/2 cups pasta water and drain. 2. Heat 1 tablespoon butter in a large skillet over medium-high heat. Season chicken with salt and pepper and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate. 3. Reduce heat to medium and melt remaining tablespoon butter. Cook shallots and mushrooms, stirring occasionally, until golden brown, about 8 minutes. Add wine and reduce by half. 4. Cut chicken into bite-sized pieces and return to the skillet. Add heavy cream, parmesan, 1 cup pasta water and pasta. Toss to coat, adding a little more pasta water if necessary. Sprinkle with parsley and season with salt and pepper.