Step 1

Heat butter over medium-low heat in a large dutch oven pan. Add onions and cook for 15 minutes, stirring occasionally. Sprinkle with salt and brown sugar and cook another 15 minutes.

Step 2

Add garlic and mushrooms and cook for an additional 1-2 minutes.

Step 3

Sprinkle flour over onions, mushrooms, and garlic. Stir until well combined. Cook 30 seconds and then gradually whisk in white wine and Worcestershire sauce, and simmer until thickened.

Step 4

Season the cooked chicken with the salt, pepper, and Italian seasoning.

Step 5

Stir in the chicken, pasta, and beef broth.

Step 6

Bring to a boil and then simmer over low heat for 10-12 minutes or until most of the liquid is absorbed and pasta is tender.

Step 7

Stir in the fat free half-and -half and cheese and mix until well combined.

Step 8

Let it simmer for 2-3 more minutes and then remove from heat.

Step 9

Garnish with fresh thyme. Enjoy!