preheat the oven to 180° Celsius

cook the pasta according to the packet instructions

make the béchamel sauce – this should take as long as your pasta

while your béchamel sauce is cooking heat the olive oil in a pan

season and cook the chicken and the mushrooms

let the chicken breasts rest once they are cooked

drain the pasta and put back into the pot

cover with the béchamel sauce – mix in well

add the ricotta, the cheese, the garlic, the parsley and the mushrooms

slice the chicken breasts into bite sized pieces

add to the mix, together with any juices and mix well

adjust the seasoning

place the pasta into lightly buttered baking dishes

cut thin slices of mozzarella cheese and place on top

bake for 20 minutes until nice and golden brown on top