1. Preheat oven to 375° F. Sprinkle chicken on both sides with 1 teaspoon each salt and pepper. Melt 1 tablespoon each of butter and oil in large skillet over medium-high heat. Add chicken to hot pan; sear on both sides to a golden color. Transfer to baking dish. Continue cooking chicken in oven for about 15 minutes. Transfer to a plate to cool slightly. Coarsely shred chicken into bite-sized pieces. Place in a bowl. 
2. Add 1 tablespoon each of butter and oil to pan. Add mushrooms. Sauté over medium heat until liquid from mushrooms evaporates and mushrooms become golden, about 8 minutes. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Add wine; simmer until it evaporates, about 2 minutes. Add mushroom mixture to bowl with chicken. 
3. Melt the remaining butter in same skillet over medium-low heat. Add the flour; whisk to incorporate. Slowly add milk and broth while whisking. Add the remaining salt and pepper. Increase heat to high. Bring to a boil. Simmer until sauce thickens slightly (about 10 minutes), whisking often. 
4. Bring large pot of salted water to a boil. Add pasta. Cook until tender but still firm to the bite, about 8 minutes. Drain; place back in pot. Stir in the sauce, peas and chicken mixture. Toss until sauce coats pasta and mixture is well-blended. 
5. Preheat oven to 375° F. Grease 9 x 13 baking dish. Transfer pasta mixture to prepared dish. In small bowl, stir together cheese, breadcrumbs and remaining oil. Sprinkle cheese mixture over pasta. Bake, uncovered, until golden-brown on top and sauce bubbles, about 20 to 30 minutes. Sprinkle with parsley.

Calories: 438, Fat: 22 g (9 g Saturated Fat), Cholesterol: 97 mg, Sodium: 892 mg, Carbohydrates: 35 g, Fiber: 2 g, Protein: 24 g.