Spicy Romaatoesno Chicken w/ artichoke hearts and sundried tom

The Sauce:
1 pint heavy cream
4 Tbsp buter
2 tsp salt
1-2 tsp pepper
1/4 c. romano cheese
1/4 c. parmesan cheese
2 tsp cayenne pepper (more or less, depending on how spicy you want it)

The Rest:
10 oz. bowtie pasta, cooked and drained according to package directions.
1 1/2 Tsp melted butter
1/2 c. sliced mushrooms
1 small jar artichoke hearts, drained
1 (7-8 oz) precooked sliced grilled chicken
1/8 c. sundried tomatoes, chopped
1 oz heavy cream

Sauce:
Melt butter in saute pan. Add cream, salt, and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.

The Rest:
In a large skillet, melt butter, then add mushrooms and sundried tomatoes. Stir for 1 min. Next add artichokes and chicken. Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of sauce. Stir gently. Serve.