Heat butter and oil in saute pan until melted, add mushrooms and cook for 1 minute until soft.
Add garlic, shallot and capers and cook until the garlic and shallots are fragrant. Deglaze the pan with white wine, and cook until reduced by half.
Add heavy cream and cook until reduced by half.
Toss in cooked pasta, tomatoes and chicken. Top with cheese and serve hot!