Ingredients
Scale
- 12 ounces spaghetti or linguine
- 2 cups cooked shredded chicken
- ½ cup frozen peas, thawed (optional)
- 2 cups shredded mozzarella cheese, divided
- ¼ cup shredded Parmesan cheese
- 3 tablespoons butter
- 1 small yellow onion, diced
- ½ pound mushrooms, sliced
- 4 tablespoons all-purpose flour
- 1 ⅓ cups reduced sodium chicken broth
- ½ cup white wine or extra chicken broth
- 1 ⅓ cups half and half, light cream, or whole milk
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 8 ounces cream cheese, cubed
Instructions
- Preheat oven to 350°F.
- Cook pasta al dente according to package directions.
- Melt butter in a saucepan over medium heat. Add onions and cook until softened. Stir in mushrooms and cook an additional 5 minutes.
- Stir in flour and cook 1 minute. Add broth, wine, cream, and seasonings. Stir over medium heat until the mixture comes to a boil.
- Add cream cheese and stir until smooth and melted.
- Combine pasta, sauce, veggies, cooked chicken, and 1 cup of mozzarella cheese.
- Spread into a 2-quart casserole dish, cover, and bake 20 minutes.
- Uncover, top with remaining mozzarella and Parmesan. Bake 10-15 minutes more or until casserole is hot and cheese is melted.
Notes
- For best texture, cook pasta al dente.
- You can substitute white wine with extra chicken broth.
- Thaw frozen peas before adding if using.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg