Pre-Heat Oven to 425 degrees

1. Cook pasta and set aside
2. In a dutch oven, over medium heat, add oil and 2 tablespoons of butter, and cook chicken until cooked through and browned. Remove chicken from the dutch oven and set aside.
3. Add 2 more tablespoons of butter and mushrooms to dutch oven and cook until browned and water has evaporated, about 10-15 min. add onions and saute until onions are translucens. Add garlic and cook for 1 minutes. Remove from dutch oven and place in the bowl with the chicken.
4. Add remaining butter and flour to the dutch oven. Cook for 1-2 minutes. Add white wine and cook until thickens. Whisk in milk, cream, broth, nutmeg, salt and pepper. Cook until sauce thickens, about 10 minutes.
5. Add chicken, mushrooms-onions, pasta and 1/2 cup Parmesan cheese and parsley together to dutch oven and mix until well combined.
6. Put into a buttered 9 by 13-inch casserole pan.
7. Cover with breadcrumbs and remaining Parmesan cheese.
8. Bake for 25-35 min or until golden brown and bubbly.