1. Bring a pot of salted water to a boil then add the pasta.
2. Cook al dente according to package instructions then drain the pasta.

Walnut Parsley Pesto:

1. Cut and discard the stems of the parsley. Add the leaves to a food processor along with the garlic, shallots, parmesan, kosher salt, and walnuts. Blitz until cut into small pieces.
2. With the food processor still on, slowly add in the olive oil.
3. Scrape down the sides of the processor then turn on once more until everything is well combined. Set aside.

Chicken and Mushrooms:

1. In a large sauté pan or deep skillet on medium-high, add 1 tbsp of olive oil plus 2 tbsp of butter.
2. Once the butter has melted, add the mushrooms. Cook for 2 minutes then remove them from the pan and set aside in a bowl (don’t overcook, you don’t want them to be too soft at this stage).
3. Add the remaining 2 tbsp of olive oil to the pan then add the chicken chunks.
4. Cook for 5-7 minutes then add the cooking wine and scrape up any brown bits in the pan.
5. Return the mushrooms to the pan and reduce the heat to low. Add the pesto and stir to coat the chicken and mushrooms.
6. Add the cooked pasta and toss to combine. Then mix in the cream until everything is well incorporated.
7. Cook for 1-2 more minutes and serve warm.