Chicken and mushroom pasta bake (Spaghetti tetrazzini)

Heat the olive oil in a large pan over a medium heat. Add the onion and garlic, and cook until softened.

Add the mushrooms and chicken to the pan, and cook until the chicken is browned all over.

Meanwhile, cook the spaghetti according to the packet instructions.

Drain the spaghetti and add it to the pan with the chicken and mushrooms.

Pour in the white wine and let it simmer for a few minutes.

Stir in the double cream and Dijon mustard, and season to taste.

Transfer the pasta to an ovenproof dish, sprinkle with the cheddar and Parmesan cheese, and bake in a preheated oven at 180°C for 20 minutes, or until golden brown and bubbly.

Garnish with chopped parsley and serve immediately.