In a hot sauté pan, add butter-flavored oil.

Add mushrooms, grilled chicken, basil, caramelized onions, salt, and pepper.

Sauté for approximately 60 to 90 seconds.

Add the cooking wine and sauté for 60 seconds.

Add the heavy cream and bring to a boil over high heat.

Dip pre-cooked rigatoni pasta in boiling water for 10 seconds and drain thoroughly.

Put pasta in the sauté pan and sauté until well incorporated with the sauce.

Toss briefly over fire.

Add parmesan cheese and continue to toss until the cheese is completely incorporated.

Transfer to a plate and garnish with parsley.