- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 35 min
- Cook: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 803
- Total Fat
- 41 g
- Saturated Fat
- 21 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 12 g
- Protein
- 52 g
- Cholesterol
- 193 mg
- Sodium
- 1087 mg
- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 35 min
- Cook: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 803
- Total Fat
- 41 g
- Saturated Fat
- 21 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 12 g
- Protein
- 52 g
- Cholesterol
- 193 mg
- Sodium
- 1087 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F.
- Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
- Meanwhile, add 1 tablespoon each of butter and oil to the same pan. 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. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
- Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
- Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
My Private Notes
More from:
Easy Comfort Food Recipes
Looking for Something Else?
Recipe Review Highlights
People appreciated the complex flavors and creamy texture of the dish. Many praised the fresh herbs and the nutmeg for adding depth.
Common substitutions included using rotisserie or pre-cooked chicken to save time, substituting wine with broth, and adding more cheese, garlic, and other spices to enhance flavor.
This recipe was often used for special occasions, holiday meals, and dinner parties, with many people preparing it earlier in the day and baking it when guests arrived.
