In a large frypan, saute chicken breasts in oil over medium high heat. Once breasts are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear.
Meanwhile, cook the pasta, bring a large pot of salted water to a boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain.
When chicken is cooked, remove from frypan and cube. Set aside.
Saute onion and garlic in remaining juices. Once the onions are translucent, add mushrooms and saute until soft. Add cubed chicken, creme fraiche and sour cream (to desired thickness). Stir all together and heat through.
Put the hot cooked pasta on the plates, top with the sauce and sprinkle with grated Parmesan cheese.