Step 1

Season chicken with salt and pepper.

Step 2

Heat 3 tablespoons oil over in large skillet (use a skillet large enough to fit the pasta) over medium-high heat. Add chicken and cook for 3 - 5 minutes until lightly golden and cooked through.

Step 3

Add the mushrooms and sauté until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 2-3 minutes. Transfer chicken and mushrooms mixture to a plate. Reserve.

Step 4

Add the remaining tablespoon of oil and the butter to the same skillet. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes. Add the wine and simmer until it evaporates, about 2 minutes.

Step 5

Add milk and chicken stock to the skillet; bring to boil. Then add pasta and mix to combine. Cover, reduce heat to medium and cook for 12 minutes, stirring occasionally, or until the pasta is tender.

Step 6

Add cream, parmesan and cream cheese, if using, and mix. Simmer, stirring occasionally, for about 2 minutes, until sauce is thickened. Add parsley and mix to combine.

Step 7

Sprinkle the mozzarella cheese over the pasta. Bake, uncovered, until golden brown on top and the sauce bubbles, about 20 minutes.

Step 8

Serve immediately.