Ingredients:

  • 2 cups cooked chicken, shredded or diced
  • 8 oz spaghetti or fettuccine pasta
  • 1 cup mushrooms, sliced
  • 1 cup frozen peas
  • 3 tablespoons unsalted butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1/2 cup breadcrumbs (optional)
  • 2 tablespoons grated Parmesan cheese (optional)
  • 1 tablespoon chopped fresh parsley or basil (for garnish)

Instructions:

  1. Bring a pot of salted water to boil. Add pasta and cook until just al dente. Drain and set aside.
  2. In a skillet, melt butter over medium heat. Sauté onions and garlic until translucent.
  3. Add mushrooms and cook until softened.
  4. Stir in flour and cook for 1 minute to form a roux.
  5. Gradually whisk in chicken broth and heavy cream. Continue whisking until smooth and thickened.
  6. Add garlic powder, onion powder, salt, and pepper. Stir in cooked chicken and peas.
  7. In a large bowl, mix together the drained pasta and chicken mixture. Stir in shredded cheese until evenly combined.
  8. Pour pasta mixture into the greased baking dish. Top with additional cheese, breadcrumbs, and Parmesan (if using).
  9. Bake in preheated oven at 350°F for 25-30 minutes or until golden brown and bubbly.
  10. Remove from oven, let cool slightly, garnish with fresh herbs, and serve warm.