In a saucepan of boiling salted water, cook the fusilli until just al dente, about 10 minutes.
Meanwhile, heat the olive oil in a frypan and cook the shallots until softened, about 2 minutes. Add the mushrooms and cook 2 minutes more.
Reduce heat and add the cream cheese. Cook, stirring, until mixed through. Add the cream, smoked chicken and parsley and cook over low heat until the pasta is done.
Drain the fusilli and toss with the sauce. Season with salt and pepper and serve.