1. 1. Cook fettuccine pasta according to package instructions. Drain and set aside.

2. 2. In a large skillet, heat butter over medium heat. Add diced onion and cook until translucent.

3. 3. Add boneless chicken pieces to the skillet and cook until no longer pink.

4. 4. Stir in button mushrooms, broccoli florets, spinach, and shredded carrots. Cook until vegetables are tender.

5. 5. Add heavy cream, cream cheese, and chili oil to the skillet. Stir until the cream cheese is melted and the sauce is creamy.

6. 6. Toss in the cooked fettuccine pasta and mix until well coated with the sauce.

7. 7. Serve hot and garnish with freshly grated parmesan cheese, if desired.