Step 1

Warm broth and porcini to reconstitute mushrooms, then remove from broth and chop

Step 2

(Reserve the broth

Step 3

)  Heat a large pot of water for pasta

Step 4

Heat EVOO and butter in a large skillet over medium to medium-high heat and brown button mushrooms, then add shallots, garlic and thyme and stir

Step 5

Listicle: Rachael Ray 14-Inch Nonstick Skillet with Helper Handle Add chopped porcini and season with salt and pepper or white pepper

Step 6

Add wine and reduce by half

Step 7

Add the porcini broth and cream and simmer

Step 8

Add the chicken and heat through

Step 9

Season pasta water with salt

Step 10

Cook pasta 1 minute less than package directions, then toss with sauce, ½ cup of cooking water, cheese and parsley