½cup(2 oz shredded) Parmigiano-Reggiano plus more for serving
4tablespoonfresh flat-leaf parsleychopped
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 sauté 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.
• Make this recipe your own. Leave something out and add something else. Zucchini would be great, asparagus, cherry tomatoes, or spinach would all be delicious.