The butta babe

0 In a large stock pot add 5 Q.  of water and two tablespoons of salt. Once the water is at a rolling boil add in penne pasta.
1 Cook penne pasta until al dente. **Reserve two cups of the water the pasta was cooked in.
2 While your pasta is cooking. Heat a large skillet to medium heat.
3 Melt down butter and olive oil. Add your sliced chicken to the pan.
4 Season your chicken with half of the seasoning mix. *See seasoning recipe.
5 Once chicken is browned and has reached 165° f , remove it from the pan.
6 In the same skillet, add your shallots .Cook them down until translucent.
7 Add in your garlic. Once you can smell your garlic, add 2 c. of heavy cream and 1 c. reserve pasta water and the rest of the seasoning to the sauce.
8 Whisk your sauce until the sauce thickens and reduces. You'll know your sauce is ready if it sticks to a spoon.
9 Add the chicken, penne pasta and sundried tomatoes to your cream sauce. Cook for another 5 min.
10 Remove sauce from heat and add 1 ½ cups of grated parmesan and asiago cheese mix.
11 Serve hot and garnish with fresh parsley and more Parmesan and asiago cheese.