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Prepare the linguine according to the instructions on the package, then drain it and toss with a bit of olive oil.
In a skillet, melt the butter over medium heat, taking care not to let it burn.
Add the minced garlic to the melted butter and sauté for a short time until it becomes fragrant, being cautious not to let it burn.
Incorporate the sliced mushrooms into the pan and continue to sauté for about seven minutes, or until they are softened.
Pour in the crema Mexicana along with the remaining chipotle sauce from the can, stirring well to create a creamy mixture.
Season the sauce with salt, pepper, and Mexican chicken bouillon, mixing gently to ensure everything is combined.
Add the cooked linguine to the skillet and toss it to coat thoroughly with the sauce.
Serve the dish hot, adjusting the seasoning if necessary.