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

Walnut Parsley Pesto:

• 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.
• With the food processor still on, slowly add in the olive oil.
• Scrape down the sides of the processor then turn on once more until everything is well combined. Set aside.

Chicken and Mushrooms:

• In a large sauté pan or deep skillet on medium-high, add 1 tbsp of olive oil plus 2 tbsp of butter.
• 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).
• Add the remaining 2 tbsp of olive oil to the pan then add the chicken chunks.
• Cook for 5-7 minutes then add the cooking wine and scrape up any brown bits in the pan.
• Return the mushrooms to the pan and reduce the heat to low. Add the pesto and stir to coat the chicken and mushrooms.
• Add the cooked pasta and toss to combine. Then mix in the cream until everything is well incorporated.
• Cook for 1-2 more minutes and serve warm.