Chicken Marsala Casserole

16 ounces penne pasta
2 pounds boneless skinless chicken breasts,
    cut into bite-size pieces
2 tablespoons olive oil
1/2 teaspoon dried thyme
2 tablespoons butter
1 large shallot, finely diced
6 ounces sliced portobello mushrooms
1 1/2 cups sweet Marsala wine
1 1/2 cups chicken broth
1 1/2 cups beef broth
1 cup heavy cream
4 tablespoons cornstarch
Salt and pepper to taste
1/2 cup Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
3 tablespoons melted butter

In a large pot, cook penne in salted, boiling water until al dente (8-9 minutes). Drain well.

While the pasta cooks, heat olive oil in large skillet and cook chicken with dried thyme, salt and pepper, until browned (10 minutes). Set chicken aside and cover in foil to keep warm.

Add 2 tablespoons butter to skillet and saute shallot until soft (about 2 minutes).

Add mushrooms and continue to cook until soft (6-7 minutes). Add Marsala and reduce for about 5 minutes on medium heat.

Whisk cornstarch into the broths then add both the broth and cream to the skillet. Cook until thickened. Add chicken and penne into mixture and mix well. Salt and pepper to taste. Pour into a greased 9 x 13-inch baking dish.

Mix breadcrumbs, parmesan cheese and melted butter. Sprinkle mixture on top of casserole and bake, uncovered for about 15 minutes at 350 degrees F. The top will get crunchy.

If preparing ahead, do not add crumb topping. Cover and refrigerate. Uncover, then add crumb topping prior to baking.