Cook the pasta according to the directions until it is al dente

Meanwhile, in a dutch oven, heat the oil over medium-high

Add the onion and cook until softened, stirring occasionally, about 5 minutes

Add the mushrooms and cook another 7-8 minutes, stirring occasionally

Reduce the heat to medium and stir in the sherry cooking wine and butter until it's melted

Add the flour and whisk constantly until smooth, about 1-2 minutes

Pour the chicken broth in and cook, stirring often, for about 3-4 minutes

If it's too thick, add about 1/4 cup of water to the pan

Stir in 1/2 cup of the shredded parmesan cheese, cream cheese, and salt

Cook, stirring constantly, for about 5 minutes

Remove the pan from the heat and add the chicken and cooked pasta

Stir gently to coat

Preheat the broiler to high and transfer the pasta to a deep 9x13 baking dish

Top with the panko and remaining 1/4 cup of parmesan cheese

Broil for about 3-4 minutes, until the cheese starts to melt and the panko is golden brown

Remove from the oven and garnish with parsley before serving