Ingredients

Let’s Cook!

• 1
  Drop the rotini into a large pot of boiling salted water. Cook per package instructions.
• 2
  Add a good glug of olive oil to a large pan on high heat. Add the mushrooms and saute for 3 to 4 minutes until softened and starting to brown.
• 3
  In a bowl, mix the chicken with the Italian seasoning, a good pinch of salt, several grinds of freshly cracked black pepper, and a few tbsp olive oil. Add the chicken, shallot, and garlic to the pan of mushrooms and continue frying until there's no more pink on the chicken (about 5 minutes).
• 4
  Add the heavy cream to the pan and turn the heat down to low. Stir in the cheese.
• 5
  Once the pasta is cooked, transfer the noodles into the sauce. I use a slotted spatula for this, so that I take just a bit of the pasta water as well. Add the tomatoes and parsley and toss to combine. Serve with a topping of even more grated parmesan.