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Preheat oven to 350 degrees, grease a 9x13 baking pan. Bring a large pot of water to boil. Season with salt. Cook pasta until al dente. Set aside
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Shred chicken in a bowl and set aside.
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Saute minced garlic and shallot over medium high heat, in a large saute pan until translucent, about 3 minutes.
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Add sliced mushrooms and cook until soft, about 10 minutes.
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Lower heat, add milk and shredded cheese, cook until sauce thickens, about 5 minutes.
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Add frozen peas to mushroom sauce and mix until combined.
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Place pasta in greased baking dish, throw in chicken and sauce. Using tongs, toss to combine ingredients well. Top with grated parmesan cheese and bake in oven for 15 minutes.
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Serve with some crusty bread or a side salad.