Preheat oven 350ºF

Bake the chicken on a sprayed sheet pan for 20 minutes; dice into ½ cubes

In a pot of boiling water, add some salt and cook the pasta off, drain and rinse

In a saucepan, add the oil and heat, add the onions, sauté for 5 minutes, add the mushrooms, and cook for 3 minutes. Add the garlic and thyme and sauté for 5 minutes. Add the white wine and reduce, once reduced add the heavy cream, chicken base and water

Bring to a boil, add the peas and simmer for 3 minutes, then add the chicken and thicken with the slurry stirring for 3 minutes

Mix the Parmesan cheese, Italian seasoning, and breadcrumbs in another bowl. Place the noodles in a baking dish, and top with sauce and topping. Bake 350°F for 20 minutes or until warmed through