September 19, 2018
Servings: 6-8 servings
9 tablespoons sweet butter
2 tablespoons extra-virgin olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Step 1 Preheat the oven to 450 degrees F.
Step 2 Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish.
Step 3 Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat.
Step 4 Sprinkle the chicken with 1/2 teaspoon each of salt and pepper.
Step 5 Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side.
Step 6 Transfer the chicken to a plate to cool slightly.
Step 7 Coarsely shred the chicken into bite-size pieces and into a large bowl.
Step 8 Meanwhile, add 1 tablespoon each of butter and oil to the same pan.
Step 9 Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes.
Step 10 Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
Step 11 Add the wine and simmer until it evaporates, about 2 minutes.
Step 12 Transfer the mushroom mixture to the bowl with the chicken.
Step 13 Melt 3 more tablespoons butter in the same pan over medium-low heat.
Step 14 Add the flour and whisk for 2 minutes.
Step 15 Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper.
Step 16 Increase the heat to high.
Step 17 Cover and bring to a boil.
Step 18 Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Step 19 Bring a large pot of salted water to a boil.
Step 20 Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes.
Step 21 Drain.
Step 22 Add the linguine, sauce, peas, and parsley to the chicken mixture.
Step 23 Toss until the sauce coats the pasta and the mixture is well blended.
Step 24 Transfer the pasta mixture to the prepared baking dish.
Step 25 Stir the cheese and breadcrumbs in a small bowl to blend.
Step 26 Sprinkle the cheese mixture over the pasta.
Step 27 Dot with the remaining 3 tablespoons of butter.
Step 28 Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.