1 package (14 ounces) whole-wheat pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound white button mushrooms, cleaned and sliced
1 cup heavy cream
1 Rotisserie chicken (or any ‘cooked’ chicken), shredded or chopped
1/2 cup (2 ounces) shredded Parmigiano-Reggiano, plus more for serving
4 tablespoons chopped fresh flat-leaf parsley
Cook pasta according to package directions.
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.