Cook the spaghetti according to package directions. Drain and set aside.
Cut the chicken into bite-size pieces and season generously with salt & pepper.
Heat the oil in a large saute pan over medium-high heat. When the oil is hot cook the chicken, stirring occasionally, until cooked through, about 7 minutes. Transfer the cooked chicken to a plate and set aside.
Melt the butter in the now empty saute pan over medium-high heat. Add the mushrooms, onion, and garlic and cook, stirring often and scraping the bottom of the pan with a wooden spoon to release any stuck on bits, until mushrooms and onions begin to brown, about 6 minutes.
Stir in the flour, 1 tsp salt, and 1/2 tsp pepper until well combined.
Slowly stir in the milk and heavy cream and bring to a slight boil.
Reduce the heat to low and simmer, stirring often, until sauce begins to thicken, about 3 minutes.
Take the pan off the heat and stir in the shredded cheese until well combined. Add the cooked chicken and spaghetti to pan and stir to combine.
Taste and season with additional salt & pepper if necessary then transfer to a large serving dish and sprinkle the parsley and Parmesan cheese on top.
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