Creamy Chicken and Mushroom Pasta Bake

1Preheat the oven to 375°F (190°C).

2Cook the pasta (10 oz) according to package instructions until al dente, then drain and set aside.

3In a large skillet, heat some oil over medium heat. Add diced chicken breasts (2) and cook until browned and cooked through. Remove the chicken and set aside.

4In the same skillet, sauté diced onion (1) and minced garlic (2 cloves) until softened. Add sliced mushrooms (8 oz) and cook until they release their juices and brown slightly.

5Pour in the chicken broth (½ cup) and heavy cream (2 cups). Bring to a simmer and let it cook for a few minutes until slightly thickened.

6Add the cooked chicken back to the skillet. Stir in shredded cheese (1 cup) and Parmesan cheese (½ cup) until melted and well combined.

7Fold in the cooked pasta (10 oz) and chopped parsley. Season with salt and pepper to taste.

8Transfer the mixture to a baking dish and sprinkle some more shredded cheese (1 cup) on top.

9Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown on top.

10Garnish with additional parsley before serving. Enjoy your creamy chicken and mushroom pasta (10 oz) bake!