Heat olive oil in a large skillet over medium-high heat. Once it shimmers, add your diced chicken and cook for 5-6 minutes until the edges turn golden. Don't stir constantly — let it sit for a minute so you get that nice seared edge. My first time doing this I kept poking it and ended up with pale, steamed chicken instead, so resist the urge.

Push the chicken to the side and add your diced onion to the empty space. Cook for about 2 minutes, then add the garlic and mushrooms. Stir everything together and let it cook for 4-5 minutes until the mushrooms release their moisture and start turning golden brown. You'll see the pan get a little watery at first, then it evaporates — that's exactly right.

Sprinkle in the dried oregano, salt, and pepper. Stir well to coat everything. Pour in the chicken broth and bring it to a gentle simmer. Add your uncooked pasta directly to the pan and stir to separate the noodles so they don't clump together. This part's crucial because the pasta cooks right in the sauce instead of water.

Let everything simmer for about 12-14 minutes, stirring occasionally. The pasta should be almost tender and the liquid should be mostly absorbed. If it looks too dry before the pasta's done, add a splash more broth (I keep some extra on hand just in case). The first time I made this, I panicked because it looked watery after step three, but by minute ten it was perfect.

Reduce heat to low and pour in the heavy cream. Stir gently to combine, letting it warm through for about 1-2 minutes. Don't let it boil or the cream can separate — just get it steaming. Add your shredded mozzarella and stir until completely melted and incorporated into the creamy sauce.

Toss in the frozen peas and stir. They'll thaw in about 2 minutes from the residual heat. Squeeze in the lemon juice and taste the whole creamy mushroom chicken pasta family dish. Add more salt and pepper if needed — I usually need just a tiny bit more salt at this point.

Divide into bowls and serve immediately while everything's hot and creamy. The sauce thickens slightly as it cools, so if you let it sit for ten minutes it'll coat the pasta even more. Leftovers taste just as good reheated gently on the stovetop with a splash of cream.