Ingredients:

  • 8 oz white button or cremini mushrooms, sliced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp dry sherry
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken bone broth
  • 1 cup heavy cream
  • 1/2 tsp ground nutmeg
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 lb spaghetti, broken in half
  • 4 cups cooked chicken thighs, shredded
  • 1 cup frozen peas
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese (for topping)
  • 2 tbsp unsalted butter, melted
  • 1 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Boil the spaghetti in heavily salted water for 2 minutes less than the package directions for al dente. Drain and set aside.
  3. In a large deep skillet or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Add mushrooms and cook undisturbed for 4 minutes until mahogany-colored. Add onions and garlic, sautéing until translucent.
  4. Deglaze the skillet with dry sherry, scraping up the browned bits. Add the remaining 2 tablespoons of butter. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
  5. Slowly whisk in the chicken bone broth and heavy cream. Simmer until the sauce thickens. Stir in the nutmeg, mozzarella, and 1/2 cup of parmesan until smooth.
  6. Fold the cooked spaghetti, shredded chicken, and frozen peas into the sauce. Season with salt and pepper. Transfer the mixture to the prepared baking dish.
  7. In a small bowl, combine panko, 1/4 cup parmesan, melted butter, and thyme. Sprinkle over the pasta.
  8. Bake for 30 minutes until the sauce is bubbly and the topping is golden brown.