• Step 1: Preheat the oven to 375°F. Cook the pasta according to package instructions until al dente. Drain and set aside.
• Step 2: In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken and sauté until lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
• Step 3: In the same skillet, sauté the mushrooms and onion until softened, about 5 minutes. Add the garlic and cook for an additional minute, until fragrant.
• Step 4: Sprinkle the flour over the vegetable mixture and stir to coat. Gradually pour in the milk and chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
• Step 5: Remove the skillet from heat and stir in the cooked chicken, cooked pasta, Parmesan cheese, salt, and pepper until well combined.
• Step 6: Transfer the mixture to a greased 9×13-inch baking dish. Top with the breadcrumbs and additional Parmesan cheese.
• Step 7: Bake for 25-30 minutes, or until the top is golden brown and the edges are bubbly. Serve hot and enjoy!