Preheat the oven to 190C/375F (fan). Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.

Heat the oil in a large frying pan over medium heat. Add the onion and cook for 4-5 minutes until softened.

Add the mushrooms, salt, pepper, and garlic, and cook for a further 3-4 minutes until the mushrooms are tender.

Add the white wine, turn up the heat to high, and allow the wine to bubble for a few minutes until reduced by half, then turn the heat back down to medium.

Add the chicken stock, cream, shredded chicken, and half of the parmesan and stir until the cheese melts.

Add the drained pasta to the pan and stir until the pasta is coated in the creamy sauce.

Transfer the contents of the pan to a large baking dish. Sprinkle the remaining parmesan, cheddar, and mozzarella on top, then bake in the oven for 20-25 minutes until the cheese is golden brown.

Remove from the oven and sprinkle with parsley before serving.