Pasta with Chicken and Mushroom Alfredo Sauce

Preheat the oven to 350 degrees F (175 degrees C).

Spray a baking pan with cooking spray, place chicken breasts in the pan, and cover with a lid or foil.

Bake in the oven until no longer pink in the center and the juices run clear, about 30 minutes.

An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Remove from the oven and shred with 2 forks.

While the chicken is roasting, bring a large pot of lightly salted water to a boil.

Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Melt butter in a frying pan over medium heat.

Add mushrooms and onion; saute until tender, 5 to 7 minutes.

Add garlic and saute until fragrant, about 1 minute.

Reduce heat to medium-low and add cream cheese; stir until melted.

Whisk in heavy cream and season with salt and pepper.

Add Parmigiano-Reggiano cheese, reduce heat to low, and simmer until all combined and creamy, about 3 minutes.

Don't simmer for to long or over high heat; the sauce can break down and become curdled instead of creamy.

Drain pasta and add to sauce with shredded chicken.