Spaghetti with chicken on the stove

Ingredients:

• 450 g fusilli pasta (spirals)
• 4 tablespoons salted butter
• 3 boneless, skinless chicken thighs, diced
• 2 boneless, skinless chicken breasts, diced
• 1 cup panko breadcrumbs
• 2.5 tsp dried parsley
• 1 chopped green bell pepper
• 1 medium onion, finely diced
• 1 can (120g) canned pimento peppers, diced
• 2 cans of 300 gr. cream of mushroom soup
• 1 cup of milk
• 1 teaspoon Worcestershire sauce
• Cayenne pepper to taste
• 2 cups grated sharp cheddar
• 1 cup grated Pepper Jack cheese
• 0.5 cup frozen green peas

Preparation:

1. Cook the pasta in lightly salted water according to package directions until just firmer than al dente. Pour off 3 cups of the cooking water and drain the pasta in a colander.
2. Place a large saucepan over high heat and add 2 tablespoons of butter. Add the chicken and cook until browned and almost cooked through, about 5 minutes.
3. Meanwhile, heat a frying pan over medium heat and add the remaining 2 tablespoons of butter. Once the butter has melted, add breadcrumbs and 0.5 teaspoon dried parsley. Season with salt and pepper and stir. Fry until golden brown, about 3 minutes.
4. Add the bell pepper and onion to the pot with the chicken and cook until slightly softened, about 1 minute, then add the pimento and stir. Reduce the heat to medium-low and add the cream of mushroom soup, pasta water, and milk. Bring to a simmer. Add the Worcestershire sauce, the remaining 2 teaspoons dried parsley, cayenne pepper, and salt to taste. Add the cheese, a handful at a time. Stir until completely melted. Add the frozen peas, then the cooked pasta. Stir and cook for a couple more minutes. Season with salt and pepper, stir again, and sprinkle with the toasted breadcrumbs and parsley.