Creamy Mushroom Chicken Pasta Bake, Made Easy

• Bring a large pot of salted water to a boil. Add 8 oz of penne pasta and cook according to package instructions until al dente. Drain and set aside.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast seasoned with salt and pepper. Cook until golden and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
• In the same skillet, add the diced onion and sliced mushrooms. Sauté until the onions are translucent and the mushrooms have released their moisture and browned slightly, about 5 minutes. Add the minced garlic and dried thyme, cooking for another minute until fragrant.
• Pour in 1 cup of heavy cream and 1 cup of chicken broth. Stir well, scraping any browned bits from the pan for extra flavor. Let the mixture simmer for 3-4 minutes until slightly thickened.
• Return the cooked chicken to the skillet and stir in 1 cup of grated Parmesan cheese. Remove from heat and gently fold in the cooked penne pasta until everything is well coated.
• Transfer the creamy chicken and pasta mixture into a greased 9x13 inch baking dish. Sprinkle 1 cup of shredded mozzarella cheese evenly over the top.
• Bake in a preheated oven at 375°F (190°C) for 20 minutes or until the cheese is melted and golden brown around the edges. Garnish with freshly chopped parsley before serving.