Ingredients:

  • 1 pound (454g) spaghetti or linguine
  • 3 tablespoons olive oil (45ml)
  • 3 cups (420g) cooked chicken, shredded
  • 4 tablespoons (57g) unsalted butter
  • 8 ounces (227g) cremini mushrooms, sliced
  • ½ medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup (30g) all-purpose flour
  • 3 cups (710ml) chicken broth
  • ½ cup (118ml) heavy cream
  • ¼ cup (59ml) dry sherry (optional)
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • ½ cup (50g) grated Parmesan cheese
  • ¼ cup (25g) bread crumbs (panko preferred)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Cook the pasta according to package directions until al dente. Drain well and set aside.
  2. Melt butter in a large skillet over medium heat. Add onion and sauté until softened. Add garlic and cook until fragrant.
  3. Add sliced mushrooms to the skillet and cook until softened and browned.
  4. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth, ensuring no lumps form.
  5. Bring the sauce to a simmer, then reduce heat and cook until slightly thickened.
  6. Stir in heavy cream, sherry (if using), thyme, and nutmeg. Season with salt and pepper to taste.
  7. Add cooked pasta and shredded chicken to the skillet with the sauce. Toss to combine.
  8. Pour the mixture into the prepared baking dish. Sprinkle evenly with Parmesan cheese and bread crumbs.
  9. Bake for 20-25 minutes, or until golden brown and bubbly.
  10. Let stand for a few minutes before serving.