Step 1

Cut the chicken breast in half to create two thinner pieces of equal size.

Step 2

Season each side of the chicken with salt, pepper, and Italian seasoning.

Step 3

Heat olive oil in a large pot over medium high heat. Add the chicken and sear for 5-6 minutes on each side, until golden brown and cooked through.

Step 4

Set aside and let it rest for 10 minutes prior to cutting into bite-sized pieces. Add any juices from the chicken back to the pot as it rests.

Step 5

Preheat oven to 350 degrees.

Step 6

Melt the butter in the same pot and add the wine. Run a silicone spatula along the bottom of the pot to lift up any remnants from the chicken, this will give the sauce plenty of flavor. Let it boil gently for 5 minutes and let it reduce.

Step 7

Add the mushrooms and onions, cook for 5 more minutes. Add the garlic, cook for 1 more minute.

Step 8

Reduce heat to medium-low. Add the cream of chicken + cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and diced chicken. Stir to combine and heat over low heat.

Step 9

Cook the spaghetti until just al dente, about 10 minutes. Drain.

Step 10

Return the spaghetti back to the pot you boiled it in. Pour in the warm sauce over it and stir to combine.

Step 11

Transfer the pasta to a 9x13 casserole dish or large oven-safe pot. Top with mozzarella.

Step 12

Bake uncovered for 15 minutes. Increase heat to 450 and heat for 10 minutes or until the top is bubbly and begins to brown.

Step 13

Let sit for 5 minutes. Garnish with fresh parsley and serve!