Ingredients:

  • 12 oz (340g) Spaghetti or Linguine
  • 1 large (about 2 lbs/900g) Rotisserie Chicken, meat shredded (about 3 cups packed)
  • 1 cup (120g) Baby Bella (Cremini) Mushrooms, sliced
  • 1 small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 4 Tbsp (56g) Unsalted Butter
  • 1/3 cup (40g) All-Purpose Flour
  • 3 cups (720ml) Chicken Broth (Low Sodium preferred)
  • 1 cup (240ml) Whole Milk (or Half & Half)
  • 1/2 cup (60g) Grated Parmesan Cheese
  • 1/4 cup (60ml) Dry Sherry or Dry White Wine (Optional)
  • 1 tsp Dijon Mustard
  • 1/2 tsp Dried Thyme
  • Salt and freshly ground Black Pepper to taste
  • 1/2 cup (60g) Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted
  • 1/4 cup (30g) Grated Gruyère or Mozzarella Cheese (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Shred chicken; slice mushrooms and dice onion.
  2. Boil spaghetti until very al dente (about 2 minutes shy of package directions). Drain and set aside.
  3. In a large skillet, melt 1 Tbsp of the butter. Sauté onions and mushrooms until softened and moisture has evaporated. Add garlic and cook for 1 minute more until fragrant. Remove vegetables and set aside with the chicken.
  4. Wipe the skillet clean. Melt the remaining 4 Tbsp of butter over medium heat. Whisk in the flour continuously for 1–2 minutes to cook out the raw flour taste, creating a smooth paste (the roux).
  5. Gradually whisk in the chicken broth, ensuring no lumps form. Once smooth, whisk in the milk until the mixture thickens slightly. Bring to a gentle simmer.
  6. Whisk in the Sherry/Wine (if using), Dijon mustard, thyme, salt, and pepper. Simmer gently for 3–5 minutes until the sauce coats the back of a spoon. Remove from heat and stir in the Parmesan cheese until melted.
  7. Gently fold the cooked pasta, shredded chicken, and sautéed vegetables into the cheese sauce. Mix well to ensure everything is coated.
  8. Transfer the mixture into the prepared 9x13 baking dish, spreading evenly.
  9. In a small bowl, combine Panko breadcrumbs, melted butter, and optional Gruyère. Sprinkle evenly over the pasta mixture.
  10. Bake for 25–30 minutes, or until the sauce is bubbling robustly at the edges and the topping is deeply golden brown. Let rest for 10 minutes before serving.