Ingredients
– 12 oz linguine or spaghetti (preferably bronze-cut durum wheat semolina pasta)
– 4 cups shredded or diced cooked chicken breast or rotisserie chicken (approximately 1.5 lbs)
– 2 tablespoons olive oil
– 1 lb button mushrooms, thickly sliced
– 1 onion, finely chopped
– 4 garlic cloves, minced
– 4 tablespoons unsalted butter
– 1/3 cup all-purpose flour
– 3 cups chicken broth (preferably low sodium)
– 1 tablespoon lemon juice
– 2 cups half and half (or equal parts milk and heavy cream)
– 1 1/2 teaspoons salt, plus more to taste
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup chopped parsley, plus extra for garnish
– 1 1/2 cups shredded mozzarella cheese
Instructions
1-Preheat oven: to 350°F. Grease a 9×13 inch casserole dish.
2-Cook pasta: in salted boiling water until barely al dente, reserving 1/2 cup of pasta water. Drain and set aside. Salt that water well for flavor!
3-In a large skillet, heat olive oil over medium-high heat. Sauté mushrooms for about 3 minutes until softened. Add onions and cook for 5-7 minutes until golden and soft. Add garlic and cook for 1 minute until fragrant, then remove from heat.
4-In the same skillet or pot, melt butter and whisk in flour until lightly golden, about 1.5 minutes, to form a roux.
5-Gradually whisk in chicken broth, lemon juice, salt, and pepper until smooth.
6-Add half and half and bring sauce to a simmer. Adjust seasoning if needed. That creamy mushroom sauce magic happens here.
7-Combine cooked pasta, chicken, sautéed vegetables, parsley, and sauce in the pot. Add reserved pasta water if a saucier consistency is desired.
8-Transfer mixture to casserole dish and sprinkle mozzarella evenly on top.
9-Cover with foil and bake for 20 minutes. Remove foil and bake an additional 15 minutes.
10-For a crispier topping, broil for 1-2 minutes before serving. Garnish with parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍝 Use bronze-cut durum wheat semolina pasta for best texture.
🧂 Salt pasta water well for proper seasoning.
🍋 Lemon juice adds brightness; try dry sherry as a substitute for depth.
- Prep Time: 15 minutes
- Baking Time: 35 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 573
- Sugar: 5 g
- Sodium: 933 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 145 mg