Using a large skillet, heat olive oil, on medium-high heat; add sliced mushrooms and garlic; cook the vegetables for about 3 minutes; add diced sun-dried tomatoes; reduce heat.
Dissolve 2 cubes of chicken bouillon in 2 cups of boiling water.
Carefully add the broth to the skillet; continue to cook the vegetables in a chicken broth, on medium heat, until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat.
Add half and half and heavy cream; bring to boil just for a short moment.
Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat, until the cheese melts; add the basil.
If the sauce is too thick at this point, add another ½ cup half and half.
If the sauce looks thin, do not continue simmering the sauce to thicken as pasta will be added in the next step and the pasta will absorb some of the sauce liquid.
Even if the sauce looks thin now, it will not be so thin once pasta added.
Cook fettuccine al dente according to the package instruction; drain and rinse in cold water which stops the cooking process.
Add the fettuccine into the sauce and continue cooking the sauce with the pasta, on medium heat, for a couple of minutes, or more, to achieve the desired thickness; stir constantly to coat well.
Do not add salt, at this point, to the creamy sauce because it should already be salty enough from the dissolved chicken cubes; only in the very end when the sauce is done, add salt, if needed.
