Instructions:

1. Cook the Pasta:

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

2. Prepare the Sauce:

In a large skillet or pan, heat olive oil over medium-high heat.
Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the crumbled sausage and cook until browned and cooked through, about 5-6 minutes. Remove the sausage and set aside with the chicken.

3. Sauté the Vegetables:

In the same skillet, add a bit more olive oil if needed. Add the chopped onion and cook until softened, about 3 minutes.
Add the garlic and cook for an additional 30 seconds, until fragrant.
Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5 minutes.

4. Make the Cream Sauce:

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Reduce the heat to medium and stir in the heavy cream. Let it simmer for about 3-4 minutes, until the sauce starts to thicken.

Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt, black pepper, dried thyme, and dried basil, if using.

5. Combine Everything:

Return the cooked chicken and sausage to the skillet. Stir to combine.
Add the cooked fettuccine and toss to coat the pasta in the creamy sauce. Cook for an additional 2-3 minutes until everything is heated through and the sauce is well distributed.

Serve:

Garnish with chopped fresh parsley if desired. Serve hot, directly from the skillet or transfer to a serving dish