This quick and easy chicken and mushroom pasta bake is an appetising filling dinner.  A crunchy cheesy topping with a creamy chicken mushroom underneath. 

You will need: 

Che Pasta Spaghetti, 320g

Gran Cucina cream, 300ml

Lamb Brand table salt, to taste

Lamb Brand ground black pepper, to taste

Chicken thighs, 4 (boned, skinned and cut into pieces)

Mixed fresh mushrooms, 350g (cleaned & torn)

Parmesan cheese 150g (grated)

Porcini mushrooms, 20g (dried)

White wine, 200ml

Garlic, 2 cloves (peeled & finely sliced)

Fresh basil, 1 sprig

Olive oil

All you have to do is:

1. Preheat the oven to 200ºC.

2. Put the porcini mushrooms in a bowl and pour enough boiling water to cover them. Put to one side to soak for a few minutes. 

3. Heat a saucepan big enough to hold all the ingredients, and add a splash of olive oil. 

4. Season the chicken pieces with salt and pepper and brown them gently in the oil. 

5. Strain the porcini, reserving the water, and add the porcini to the pan with the garlic and fresh mushrooms.

6. Add wine to the reserved water and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

7. Cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn off the heat.

8. Season well with salt and ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. 

9. Add three-quarters of the Parmesan cheese and all of the basil to the creamy chicken sauce and stir well. 

10. Transfer to an ovenproof baking dish, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. 

11. Drizzle with olive oil and sprinkle the rest of the cheese before serving.