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Put salt water in a saucepan.
Transfer it to the stove and when the water boils, release the pasta.
Boil them for 8-10 minutes, and when they are ready, turn them over in a sieve to drain the water.
Wash the chicken breast, wipe it with a napkin and cut it into cubes.
Wash the mushrooms and cut them into slices.
Finely chop the cleaned onion.
Put the cheese on the large grater.
Heat the oil in a pan, put the onion, chicken and mushrooms.
Simmer for 2-3 minutes, then pour a cup of water.
Sprinkle with salt and pepper, let the liquid drop over low heat.
When it has dropped to almost all the water, add the cream, mix well.
Leave on the fire for a maximum of 1 minute, then set the pan aside and add the garlic powder.
In a bowl, pour the sauce with chicken and mushrooms, the cooked and drained pasta.
Mix well, then add the corn kernels.
Pour everything into a ceramic pot (I put in two smaller pots).
Level, and sprinkle the grated cheese on top.
Place the dish in the hot oven at 180 degrees C.
Leave the pasta there until it catches a golden crust on top, then take it out of the oven and they are ready to serve.
Enjoy your meal!
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