Fill a large stockpot with salted water and bring to a boil over high heat.

Meanwhile, heat the olive oil and butter in a large sauté pan over medium heat. Add the shallots and sauté until tender, 5 to 7 minutes. Add the white wine and stir and scrape to deglaze the pan deposits; then, raise the heat slightly and cook until almost all the wine has evaporated. Stir in the chicken stock, heavy cream, sun-dried tomatoes, and toasted pine nuts.

Add the fettuccine to the boiling water. Cook until al dente, tender but still slightly chewy, following the suggested cooking time on the package. Drain the pasta and add it still slightly dripping to the sauce. Sprinkle in ¾ cup of the grated cheese while tossing the pasta to blend in the cheese.

With pasta servers or tongs, transfer the pasta to individual heated shallow pasta serving bowls or plates, spooning up any sauce remaining in the pan and pouring it over the pasta. Sprinkle each portion with the remaining cheese and chopped basil and parsley. Serve immediately.