Preheat oven to 200°C / 180°C fan-forced

Bring a large pan of salted water to the boil and cook pasta according to packet instructions. Drain and reserve one cup of cooking water

Meanwhile, heat 1 tbsp. of oil in a large frying pan over medium-high heat. Add chicken and cook for 3 minutes or until browned. Remove and set aside

Add remaining oil to frying pan and add onion and cook for 2 minutes or until softened. Add mushrooms and cook, stirring frequently for 3-4 minutes

Add zucchini, thyme and garlic; cook for a further 2 minutes

Stir in flour and cook for 1 minute. Pour in cooking cream, mustard and return the cooked chicken. Mix well and season with salt and pepper. Simmer for 3 minutes

Stir through half the Perfect Bakes cheese, ½ cup of the reserved cooking water and cooked drained pasta. Transfer to a large 10 cup (2.5 litre) ovenproof baking dish and top with remaining cheese. Bake 15 minutes or until cheese is melted and golden brown