1- Boil the pasta for 5-6 minutes and drain - this way the pasta will be a little fresh "Al Dante" as the Italian calls it.

2- In a separate pan, cook the chicken in olive oil and butter for 15 minutes. Then start sautéing the mushrooms. When the mushrooms are no longer juicing, add the curry

3- Immediately after you put the curry, add the cream and cook the cream for 1-2 minutes.

4- Put the boiled pasta in a saucepan and add the mushroom mixture.

5- Bring the bottom of the stove to low heat and continue cooking for 1-2 minutes until the mortar and pasta are mixed thoroughly. Then turn off the stove.

6- Put the pasta on the serving plate and add the grated cheddar cheese as much as you want, mix and melt and serve