Step 1

Preheat oven to 160C fan-forced (180C conventional). Toss the chicken with ¾ teaspoon each of salt and pepper.

Step 2

Bring a pot of water to the boil with the 2 teaspoons of salt. Cook penne according to packet directions then drain in a colander. Set aside.

Step 3

Heat the olive oil in a large heavy-based pot on your biggest stove burner until very hot. Add the mushrooms and cook, stirring constantly, until they soften and turn light brown (see note). Remove from the pot.

Step 4

For the Alfredo sauce, in the same pot, still on high heat, melt the butter until foaming. Add the chicken and cook for 3-4 minutes until lightly coloured but still raw on the inside. Add garlic and stir for 30 seconds. Pour in wine, stir, then simmer rapidly until it reduces by half.

Step 5

Add the flour and stir for 1 minute. Slowly pour in hot milk while stirring constantly. Cook until the sauce thickens slightly (30 seconds to 1 minute), then stir in the cream, chicken stock, salt and pepper. Cook for 2 to 3 minutes or until the sauce is thick and you can draw a path on the back of the wooden spoon. Stir in all the parmesan and about 100g (1 cup) of the mozzarella.

Step 6

Add the pasta and mushrooms, then stir to combine. Transfer to a 23cm x 33cm baking dish. Sprinkle with remaining mozzarella, then bake for 25 minutes or until the cheese is melted and golden. Rest for 5 minutes before serving.