Take a pot of boiling water and some salt to it and add your pasta. Cook your pasta al dente according to package directions.

Sprinkle the chicken strips with salt, pepper and chili lime seasoning. Add some olive oil to a pan and fry them on medium high heat for about 5 minutes. Overcooking the chicken will make it dry and rubbery, so just enough to sear it, is all we need. Remove the chicken and set aside.

In the same pan, add butter, and saute the onions till translucent. Next add in the garlic and fry. Be careful not to burn the garlic.

Next add in the sliced mushrooms and cook for a few minutes.

Stir in the flour and cook it for about 2 minutes. 6. Add in the chicken cube and a cup of water. Alternatively you could just add 1 cup of prepared chicken stock.

Stir in the prepared mustard and the cooking cream.

Grate some fresh nutmeg on top, add salt and pepper and adjust seasonings if needed. Let it come to a gentle simmer. Remove from the stove and add in the cheddar cheese.

Take your serving dish (9×13) and layer in your pasta, chicken and broccoli. Next spoon in your mushroom cream mixture. I usually do it in two layers.

Add some shredded mozzarella on top, and sprinkle some Parmesan cheese as well.

Bake in a 350F preheated oven for about 15 minutes. Next broil for 5 minutes so the top can get nice and golden brown. Remove from the oven and sprinkle chilli flakes for heat.