Boil a large pot of salted water. Cook the orecchiette pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they become tender and slightly browned.

Stir in the minced garlic, dried thyme, and red pepper flakes, cooking for another 1-2 minutes until fragrant.

Pour in the heavy cream, stirring well to combine. Allow it to simmer for about 5 minutes. Add the grated Parmesan cheese and season with salt and pepper, letting it melt into the sauce.

In a large mixing bowl, combine the cooked orecchiette with the sauce, stirring gently to coat thoroughly. Transfer the mixture to a greased baking dish.

Sprinkle the panko breadcrumbs evenly over the pasta. Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the top is golden and crispy.

Let it cool for a few minutes before garnishing with fresh parsley. Serve warm and enjoy every creamy bite!