Bring a large pot of salted water to a rolling boil and cook the fettuccine or linguine until one minute shy of the package instructions. Remember to reserve 1 cup of pasta water before draining for later use!

In a large skillet, melt the unsalted butter along with the olive oil over high heat. Add the sliced mushrooms, season with salt and pepper, and cook until golden brown (about 4-5 minutes).

Once the mushrooms are golden, stir in the chopped garlic and cook for about 30 seconds. Pour in the white wine to deglaze the pan, letting it evaporate and infuse flavor into the mushrooms.

Pour in the chicken broth, followed by the heavy cream and grated parmesan cheese. Stir well and let simmer for about 2 minutes.

Transfer the drained pasta into the creamy sauce mixture. Toss gently for 1-2 minutes until the pasta is thoroughly coated; add reserved pasta water if too thick.

Plate the creamy mushroom pasta and garnish with fresh parsley and additional parmesan.