Cook pasta according to package directions; drain well.
Meanwhile, heat 1 tbsp (15 mL) butter and oil in large skillet set over medium-high heat; cook mushrooms, shallots, garlic, 1 tbsp (15 mL) each parsley and chives, ½ tbsp (7 mL) thyme, and ¼ tsp (1 mL) each salt and pepper for 8 to 10 minutes or until mushrooms are golden brown and crispy. Transfer half of the mixture to small bowl; reserve and set aside.
Add hot pasta and cream to skillet; cook for 1 to 2 minutes or until cream is slightly thickened and pasta is well coated. Meanwhile, cut remaining butter into cubes.
Reduce heat to low; stir cubes of butter, ⅓ cup (75 mL) Parmesan, lemon zest, lemon juice, and remaining parsley, thyme, salt and pepper into skillet.
Divide among 4 serving dishes. Top with reserved crispy mushroom mixture. Garnish with remaining Parmesan and chives.
Muddle together remaining lemon zest and fresh herbs to create a fresh holiday cocktail.
Save any extra Parmesan cheese, herbs, lemon and butter to toss with veggies for a flavourful side dish.