Carinos style Spicy Chicken (and Shrimp if you want) pasta

So, a while ago, I guess Chef Peit (Carinos head chef) posted how to make spicy shrimp and chicken on his cooking blog. I took the recipe, read a few comments and a few copy cat recipes and made my own.  It was DELICIOUS.  Totally yummy. Love it. And it makes great leftovers

Ingredients I like to use (of course feel free to modify)

2 TB butter
2 or 3 chicken breasts
kosher salt
italian dressing (or some olive oil, italian seasoning and vinegar)
sundried tomatoes! (yum)
marinated artichoke hearts (this isn't in his recipe either but I think it is in his chicken only dish)
sliced mushrooms
heavy cream
salt and pepper (to taste)
grated romano cheese (I just have used the parmesan from the can and it is YUMMY see notes below)
cayenne pepper (to taste)
pasta (he suggests penne....I use whatever...shells most of the time because Hailey thinks they taste the best)

green onions (if I don't have that, I use regular or whatever is in my fridge or dried)

heavy cream and milk.  (ok he says to use STRAIGHT heavy cream but I like a 2 parts cream to 1 part milk ratio better.  We like lots of sauce so I do 2 cups cream and 1 cup milk)

Optional (if I have it)
Shrimp

Here is what I do

(he does not do this at all but I really like it)
Cut up (into bite sized pieces) and narinate chicken with some Kosher salt and a couple TB of italian dressing (or I have used italian seasoning, some olive oil and a splash of vinegar instead) for a few hours

Grill chicken  until done.

Add butter to a large sauté pan at medium heat. Once butter is heated, add

shrimp, sliced chicken, mushrooms, sun-dried tomatoes, green onions, artichokes  and salt

and pepper. Sauté until shrimp and mushrooms are cooked.

Add heavy cream/milk, pecorino romano cheese and cayenne pepper. If you are going cheap and using the parmesan cheese like I do, it is super important that you get the parmesan cheese mixed with the cream really really well before you add it to the pan.  So, I actually mix it super super good (have even used beaters...but don't whip your cream) before adding to pan

 Let cream reduce by 50% while thoroughly combining all ingredients.

While reducing, cook penne pasta according to package directions. Drain excess water and then

toss pasta with contents of sauté pan.

When I make this, I don't add tons of cayenne because Eric doesn't liek crazy spicy-I think about 1/2-3/4 tsp.  But, on my individual plate, I add a bunch more cayenne.  It is good. 

Here is the recipe he uses that I have modified.

http://www.carinos.com/chefsblog/file.axd?file=2009%2f9%2fCarinos+Spicy+Shrimp+Chicken.pdf