Creamy Chicken Alfredo Pasta Bake

kitchensanctuary.com

Kat

400 g (14 oz) dried pasta - (I used fusilli)

2 tbsp olive oil

1 onion - peeled and finely chopped

230 g (½ lb) baby chestnut mushrooms - sliced in half

½ tsp salt

½ tsp black pepper

2 cloves garlic - minced

120 ml (½ cup) white wine

120 ml (½ cup) chicken stock

240 ml (1 cup) double (heavy) cream

2 cooked skinless chicken breasts - roughly chopped or shredded

100 g (1 cup) finely grated parmesan

50 g (½ cup) strong cheddar - grated/shredded

50 g (½ cup) mozzarella cheese - grated/shredded

1 small bunch of parsley - roughly torn

Directions at kitchensanctuary.com

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