Chicken Fettucine with Shiitake Mushrooms

• 3 tbsp olive oil
• 2 boneless skinless chicken breasts
• 1 tsp salt (or to taste)
• 1 1/2 tsp black pepper (or to taste)
• 1 1/2 sticks (3/4 cup) unsalted butter, divided
• 1 pint (2 cups) heavy whipping cream
• 2 cups (8 oz.) shredded Asiago cheese
• 1 tsp white pepper
• 1 tsp ground nutmeg
• 20 shiitake mushrooms, trimmed
• 1 tsp freshly ground black pepper
• 1 package fettuccine pasta
• 4 tbsp chopped flat-leaf parsley

Set a large stock pot of water on stove to boil, adding salt, if desired. Heat olive oil on medium-high heat in a large skillet. Sprinkle chicken with salt and the 1 1/2 tsp. pepper; cook, covered, for 20-30 minutes, or until done; set aside. In a large saute pan, melt 1 stick of butter on low heat; slowly whisk in cream. When combined, add Asiago cheese, a little at a time, stirring frequently until melted. Add white pepper and nutmeg to cheese sauce and stir well. In a large skillet, melt remaining butter on medium-low heat; add shiitake mushrooms and the 1 tsp. freshly ground black pepper. Turn mushrooms once during cooking, about ten minutes. When water is boiling, add fettuccine and cook until al dente; drain. Using two forks, shred chicken. Mix pasta, cheese sauce and shredded chicken, coating all ingredients evenly. Spoon onto four plates and top each with mushrooms. Sprinkle with flat leaf parsley and serve.