Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 4 tablespoons (57g) unsalted butter
  • 8 oz (225g) cremini mushrooms, sliced
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) dry sherry (optional)
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • Salt and pepper to taste
  • 1 pound (450g) spaghetti or fettuccine
  • 1/2 cup (57g) grated Parmesan cheese (for topping)
  • 1/4 cup (30g) breadcrumbs (optional, for topping)
  • 2 tablespoons (28g) butter, cut into small pieces

Instructions:

  1. Season chicken breasts, then sear in a skillet until cooked through (internal temperature 165°F/74°C). Let cool, then shred or dice.
  2. Cook pasta according to package directions until al dente. Drain well.
  3. In the same skillet, melt butter over medium heat. Sauté onions and mushrooms until softened and lightly browned. Add garlic and cook until fragrant.
  4. Sprinkle flour over the vegetables and cook for 1 minute to create a roux. Gradually whisk in chicken broth until smooth. Add heavy cream, sherry (if using), Parmesan cheese, and nutmeg. Simmer until the sauce thickens slightly. Season with salt and pepper.
  5. Add the cooked chicken and pasta to the sauce. Toss to coat evenly.
  6. Pour the mixture into the baking dish.
  7. Sprinkle with remaining Parmesan cheese and breadcrumbs (if using). Dot with small pieces of butter. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  8. Let stand for 5-10 minutes before serving.