In a pot, bring 1.5 liters of water to boil and add 15g of salt and some oil. Put the spaghetti into the pot and boil for about 7 minutes until it is cooked. Strain the spaghetti out and set aside.

While step 1 is proceeding, heat oil and butter in wok and add onions on medium heat. Stir fry until onions are translucent.

Continue frying while adding garlic, mushrooms, and Italian seasoning (containing oregano, rosemary and thyme).

Add alfredo sauce and half and half. Stir to mix completely bringing it to boil.

Add chicken and mix well.

Taste and add salt and pepper if necessary to taste.

Cover pot and simmer over low heat for 3-5 minutes.