Preheat your oven to 350°F (175°C). Cook the pasta according to package instructions, drain, and set aside.

In a large skillet, melt butter over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.

Stir in the cream of mushroom soup, chicken broth, and heavy cream. Bring to a simmer, then stir in the shredded chicken and frozen peas. Cook for 2-3 minutes until everything is well combined.

Add the cooked pasta to the skillet, tossing everything together until the pasta is fully coated in the sauce.

Transfer the pasta mixture into a 9×13-inch baking dish. Sprinkle the shredded mozzarella and Parmesan cheese evenly on top.

If desired, sprinkle breadcrumbs over the cheese for a crunchy topping.

Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbly.

Let it cool slightly before serving.