Ingredients:

  • 1 pound (450g) spaghetti, linguine, or fettuccine
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 4 tablespoons (56g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) dry sherry (optional, can substitute with extra chicken broth)
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups (450g) cooked chicken, shredded or diced (rotisserie chicken works great!)
  • 8 ounces (225g) sliced mushrooms
  • 1/2 cup (50g) grated parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 cup (100g) shredded mozzarella cheese
  • 1/2 cup (50g) panko bread crumbs
  • 2 tablespoons melted butter

Instructions:

  1. Cook pasta according to package directions until al dente. Drain well, toss with olive oil and salt. Set aside.
  2. Sauté mushrooms in melted butter until softened and lightly browned. Set aside.
  3. Melt butter in the same skillet. Whisk in flour and cook for 1 minute (roux). Gradually whisk in chicken broth until smooth. Stir in cream, sherry (if using), nutmeg, salt, and pepper. Simmer until thickened, about 5 minutes.
  4. Add cooked chicken, sautéed mushrooms, parmesan cheese, and parsley to the creamy sauce. Stir to combine.
  5. Combine the cooked pasta with the chicken mixture, mixing well to coat. Pour into a greased baking dish.
  6. Sprinkle mozzarella cheese and panko bread crumbs over the pasta mixture. Drizzle with melted butter.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.