Ingredients
Scale
- 1 stick + 1 tablespoon butter
- 2 tablespoons olive oil
- 2–4 chicken breasts
- 1/2 – 1 lb button mushrooms, sliced
- 1 onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon chopped thyme leaves
- 1 1/2 cups chicken broth, divided
- 1/3 cup flour
- 4 cups whole milk
- 1/8 teaspoon nutmeg
- 12 oz. linguine
- 3/4 cup
frozen peas - 1/4 cup chopped parsley leaves
- 1 cup grated Parmesan
- 1/4 cup Italian bread crumbs
Instructions
- prepare a 9″x13″ pan by spreading 1 tablespoon of butter over the entire inside surface.
- melt 1 tablespoon each of butter and olive oil in a large frying pan over medium heat. season chicken with salt and pepper and cook in pan until cooked through. transfer to a large bowl and shred.
- add 1 tablespoon each butter and olive oil to the same pan. add the mushrooms and saute for about 10 minutes. add the onion, garlic, and thyme and saute until onion is translucent. add 1/3-1/2 cup chicken broth and simmer for a few minutes. add to the chicken.
- for the white sauce: melt 3 tablespoons butter in the same pan. add the flour and whisk. whisk in the milk, nutmeg, 1 3/4 teaspoons salt and 3/4 teaspoon pepper. increase heat and bring to a boil. reduce heat and simmer until sauce thickens slightly, making sure to whisk often.
- cook the linguine until al dente; drain. add the linguine, sauce, peas, and parsley to the chicken mixture. toss until the sauce coats the pasta and the mixture is well blended.
- transfer the pasta mixture to the prepared baking dish. in a small bowl, combine the cheese and breadcrumbs. sprinkle over the pasta. dot with remaining 3 tablespoons butter. bake, uncovered, at 350 degrees until golden brown on top and the sauce is bubbly, about 25 minutes.
- Prep Time: 45 mins
- Cook Time: 25 mins