Instructions

• Cut the chicken breast in half to create two thinner pieces of equal size.
• Season each side of the chicken with salt, pepper, and Italian seasoning.
• Heat olive oil in a large pot over medium high heat. Add the chicken and sear for 5-6 minutes on each side, until golden brown and cooked through.
• Set aside and let it rest for 10 minutes prior to cutting into bite-sized pieces. Add any juices from the chicken back to the pot as it rests.
• Preheat oven to 350 degrees.
• Melt the butter in the same pot and add the wine. Run a silicone spatula along the bottom of the pot to lift up any remnants from the chicken, this will give the sauce plenty of flavor. Let it boil gently for 5 minutes and let it reduce.
• Add the mushrooms and onions, cook for 5 more minutes. Add the garlic, cook for 1 more minute.
• Reduce heat to medium-low. Add the cream of chicken + cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and diced chicken. Stir to combine and heat over low heat.
• Cook the spaghetti until just al dente, about 10 minutes. Drain.
• Return the spaghetti back to the pot you boiled it in. Pour in the warm sauce over it and stir to combine.
• Transfer the pasta to a 9x13 casserole dish or large oven-safe pot. Top with mozzarella.
• Bake uncovered for 15 minutes. Increase heat to 450 and heat for 10 minutes or until the top is bubbly and begins to brown.
• Let sit for 5 minutes. Garnish with fresh parsley and serve!