Ingredients

The following ingredients have 4 Servings
  • 8 oz spaghetti noodles (uncooked)
  • 1 tbsp olive oil
  • 1/2 yellow onion (chopped)
  • 4 oz white mushrooms (sliced)
  • 1 tbsp sherry cooking wine
  • 1 tbsp butter (unsalted)
  • 1 1/2 tbsp flour
  • 1 cup chicken broth
  • 3 oz parmesan cheese (shredded)
  • 3 oz cream cheese
  • 1/4 tsp salt
  • 1 lb chicken breast (cooked and shredded)
  • 1/2 cup panko bread crumbs
  • 1 tbsp parsley

Instruction

  • Cook the pasta according to the directions until it is al dente
  • Meanwhile, in a dutch oven, heat the oil over medium-high
  • Add the onion and cook until softened, stirring occasionally, about 5 minutes
  • Add the mushrooms and cook another 7-8 minutes, stirring occasionally
  • Reduce the heat to medium and stir in the sherry cooking wine and butter until it's melted
  • Add the flour and whisk constantly until smooth, about 1-2 minutes
  • Pour the chicken broth in and cook, stirring often, for about 3-4 minutes
  • If it's too thick, add about 1/4 cup of water to the pan
  • Stir in 1/2 cup of the shredded parmesan cheese, cream cheese, and salt
  • Cook, stirring constantly, for about 5 minutes
  • Remove the pan from the heat and add the chicken and cooked pasta
  • Stir gently to coat
  • Preheat the broiler to high and transfer the pasta to a deep 9x13 baking dish
  • Top with the panko and remaining 1/4 cup of parmesan cheese
  • Broil for about 3-4 minutes, until the cheese starts to melt and the panko is golden brown
  • Remove from the oven and garnish with parsley before serving