Cut the chicken into pieces, sprinkle with salt, pepper, and some Italian seasoning, and marinate for 10 minutes. Finely chop the onion, and slice the mushrooms.

Pan-fry the chicken until both sides are golden brown, then set aside.

Sauté the chopped onion until fragrant and soft.

Add the mushrooms and sauté until soft.

Add the chicken, milk, and cream of mushroom soup. Add the cooked pasta and stir-fry for 1 minute. Add the bell peppers, shredded cheese, and grated cheese at this time.

Serve on a plate and sprinkle with a little parsley.