Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve ½ cup pasta water, then drain.
In a large pan over medium high heat, add the butter. Once melted, add the olive oil.
Add the garlic and shallots to sauté 2-3 minutes, until fragrant.
Add the thinly sliced mushrooms to sauté 5-7 minutes, until slightly caramelized.
Add the white wine to de-glaze the pan for 1 minute.
Add the chicken stock, heavy cream, and grated parmesan. Simmer on Medium Low heat for 1-2 minutes, until slightly thickened.
Add the cooked rigatoni and freshly chopped herbs. Toss the pasta in the pan for 2-3 minutes, until well coated in the creamy sauce. Add reserved pasta water as needed.
Enjoy warm with Klarbrunn Lemon Sparkling Water for a complimentary refreshment!