Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2.5g) salt
  • 1/4 tsp (1.25g) black pepper
  • 4 tbsp (57g) unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 8 oz (227g) cremini mushrooms, sliced
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) chicken broth, low-sodium
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) dry sherry or dry white wine (optional, but adds great flavor!)
  • 1/4 cup (15g) grated Parmesan cheese, plus more for topping
  • 1/4 tsp (1.25g) ground nutmeg
  • 1/4 tsp (1.25g) salt
  • 1/8 tsp (0.6g) white pepper
  • 1 lb (454g) spaghetti or fettuccine
  • 1/2 cup (113g) sour cream or crème fraîche
  • 1 cup (113g) shredded Gruyere cheese

Instructions:

  1. Season and sear chicken breasts in olive oil until cooked through (internal temperature reaches 165°F / 74°C). Let cool slightly, then shred or dice.
  2. Cook pasta according to package directions to al dente. Drain and set aside.
  3. Melt butter in a large skillet or Dutch oven. Sauté onion until softened and translucent. Add mushrooms and cook until softened and lightly browned.
  4. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth, ensuring no lumps form. Bring to a simmer, then stir in heavy cream, sherry (if using), Parmesan cheese, nutmeg, salt, and pepper. Simmer until the sauce has thickened (about 5-7 minutes).
  5. Remove sauce from heat and stir in the shredded chicken, sour cream, and cooked pasta. Mix to combine. Cover and chill in the fridge for 15 minutes.
  6. Pour the mixture into a greased 9x13 inch baking dish. Sprinkle with Gruyere cheese.
  7. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until bubbly and the cheese is melted and lightly golden brown.
  8. Let stand for 5-10 minutes before serving.