Ingredients:

  • 1 pound (450g) spaghetti, linguine, or fettuccine
  • 2 tablespoons olive oil
  • 4 tablespoons (57g) 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, but adds a lovely depth)
  • 1/4 cup (30g) grated Parmesan cheese, plus more for topping
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 3 cups (450g) cooked chicken, shredded or cubed (rotisserie chicken is perfect)
  • 8 ounces (225g) cremini mushrooms, sliced
  • 1/2 cup (60g) frozen peas, thawed

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and toss with olive oil. Set aside.
  2. Melt butter in a large skillet. Add mushrooms and sauté until softened and lightly browned.
  3. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Bring to a simmer.
  4. Stir in heavy cream, sherry (if using), Parmesan cheese, salt, pepper, and nutmeg. Simmer until the sauce thickens slightly.
  5. Add cooked pasta, chicken, and peas to the sauce. Stir gently to combine.
  6. Pour mixture into the prepared baking dish. Sprinkle with additional Parmesan cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  8. Let rest for 5 minutes before serving.