Ingredients:
- 12 oz (340g) spaghetti, broken in half
- 3 cups (450g) cooked chicken breast, shredded or cubed
- 1 cup (150g) sliced white mushrooms
- 1/2 cup (60g) finely diced yellow onion
- 4 tbsp (56g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (480ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 4 oz (113g) cream cheese, softened
- 1/2 tsp (2.5g) garlic powder
- 1/2 tsp (2.5g) salt
- 1/4 tsp (1.2g) black pepper
- 1 pinch ground nutmeg
- 1/2 cup (50g) Panko breadcrumbs
- 2 tbsp (28g) melted butter
- 1 cup (113g) grated Parmesan cheese
Instructions:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook for 2 minutes less than the package directions. Drain and set aside.
- Melt 4 tbsp of butter in a skillet over medium heat. Sauté the onions and mushrooms until the onions are translucent and mushrooms have released their moisture.
- Whisk in the flour and cook for 1 minute until the raw flour smell disappears.
- Slowly whisk in the chicken broth and heavy cream, simmering until thickened.
- Stir in the cream cheese, garlic powder, salt, pepper, and nutmeg until the sauce is smooth and velvety.
- Preheat the oven to 375°F (190°C).
- In a 9x13-inch baking dish, toss the under-cooked spaghetti with the shredded chicken and the cream sauce until every noodle is coated.
- In a small bowl, combine Panko breadcrumbs, 2 tbsp melted butter, and Parmesan cheese. Sprinkle the mixture evenly over the top of the pasta.
- Bake for 20–25 minutes until the edges are bubbling and the topping is a deep golden brown.