Start by bringing a pot of water to a boil and cook the pasta al-dente according to the package directions. Then, drain and set aside.
In the meantime, season the chicken breast with salt and pepper. Heat a large non-stick skillet over medium heat and add in 1 teaspoon of oil. Add in the chicken and cook until no longer pink, stirring occasionally, for about 5-6 minutes. Stir in the shallots, garlic and mushrooms. Sauté until softened, about 2-3 minutes.
Pour in the white wine, and stir with a spatula to remove any brown bits from the bottom of the pan. Simmer for about 2-3 minutes, until the wine has been mostly reduced. Now, add chicken brother and double cream, and continue to simmer until the sauce is slightly reduced, about 4-5 minutes.
While the pan is still on the heat, return the pasta, tossing it with tongs to coat everything in the creamy sauce. Continue to cook for a couple of minutes until heated through. Serve in bowls and sprinkle with parsley, chili flakes, and parmesan cheese. Enjoy!