1. Cook the fettuccine in salted boiling water until just shy of al dente. Reserve 1/2 cup pasta water before draining.

2. In a large stainless sauté pan, heat olive oil and 1 tablespoon butter over medium-high heat. Sear chicken chunks until golden and cooked through. Remove and set aside.

3. In the same pan, add sliced mushrooms. Cook undisturbed for 2–3 minutes, then stir occasionally until browned. Remove and set aside.

4. Reduce heat to medium. Add remaining tablespoon of butter and the minced garlic. Sauté for 1–2 minutes until golden and fragrant.

5. Deglaze the pan with chicken broth or pasta water, scraping up browned bits.

6. Pour in the heavy cream and bring to a gentle simmer. Cook for 5–6 minutes until slightly thickened.

7. Add the cooked pasta and Parmesan cheese to the sauce. Stir, adding reserved pasta water as needed to loosen the sauce.

8. Return the chicken and mushrooms to the pan. Stir and simmer for 1–2 minutes.

9. Remove from heat and let rest for 2 minutes before serving.

10. Garnish with chopped parsley and additional Parmesan if desired.