Preheat the oven to 350˚F.
Cook the pasta in a large pot of salted water until aldente, following package instructions.
Chop 4 cups of turkey meat, shredding a bit as you chop. Set aside.
Place a large dutch oven or pot over medium/high heat and add a drizzle of oil then add sliced mushrooms and sauté 3 min or until softened.
Add minced garlic and sauté for 1-2 min until fragrant.
Into the pot, melt the butter and once melted, whisk in 1/3 cup flour until lightly golden and slightly nutty in aroma.
Add the chicken broth, 1 teaspoon Kosher salt, a dash of pepper and whisk until smooth.
Add the cream and milk and bring to a simmer to thicken.
Season sauce with more salt and pepper to taste.
Place the turkey and pasta into the pot then sprinkle in 1/4 cup chopped fresh parsley, peas, shredded mozzarella cheese and parmesan cheese and stir to combine.
Cover and bake at 350˚F for 30 min then remove lid, sprinkle with crushed Kettle Brand Honey Dijon Chips and continue baking 10 min.