- 1lb. linguine
- 3 tbsp. butterdivided
- 2 cloves garlicminced
- 1c. Mushroomsthinly sliced
- 1lb. boneless skinless chicken breasts
- 2 tbsp. all-purpose flour
- 1 1/2 c. chicken stock
- 1c. heavy cream
- Freshly ground black pepper
- 2/3c. Parmesanfreshly, grated
- 1 tbsp. parsleyChopped , for garnish
Enjoy this creamy chicken and mushroom spaghetti casserole – a hearty pasta dinner recipe for your family.
Preheat oven to 350°.
In a large skillet over medium heat, melt 1 tablespoon butter. Cook garlic until fragrant, 1 minute, then add in mushrooms and cook until most of their moisture is released and they are golden on both sides. Add chicken and cook until partially cooked, 5 minutes. Transfer mushrooms and chicken to a plate and set aside.
Return skillet to medium heat and melt remaining 2 tablespoons butter. Whisk in flour until completely combined, then slowly whisk in chicken stock and bring to a simmer. Pour in cream and again bring to simmer over low heat, stirring occasionally and allowing the sauce to thicken, about 10 minutes.
Place pasta into a baking dish along with chicken and mushrooms. Pour sauce over mixture and season with salt and pepper. Toss to combine.