📝 Instructions
= Recipe
1. Preheat the oven to 450°F. Spread 1 tbsp butter over a baking dish.
2. Heat 1 tbsp butter and 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 4 boneless skinless chicken breasts with 0.5 tsp salt and 0.5 tsp black pepper; cook until pale golden and just cooked through, about 4 minutes per side. Cool slightly, then coarsely shred into bite-sized pieces in a large bowl.
3. Add 1 tbsp butter and 1 tbsp olive oil to the same pan. Sauté 1 lb, sliced white mushrooms over medium-high heat until liquid evaporates and mushrooms turn pale golden, about 12 minutes. Add 1 large, finely chopped onion, 5 cloves, minced garlic, and 1 tbsp, chopped fresh thyme; sauté until the onion is soft. Pour in 0.5 cup dry white wine and simmer until the wine evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
4. Melt 3 tbsp butter in a large saucepan over medium-low heat. Add 0.333 cup flour and whisk for 2 minutes. Whisk in 4 cups whole milk, 1 cup heavy whipping cream, 1 cup chicken broth, 0.125 tsp nutmeg, 1.75 tsp salt, and 0.75 tsp black pepper. Increase the heat to high, cover, and bring to a boil. Simmer uncovered, whisking frequently, until the sauce thickens, about 10 minutes.
5. Meanwhile, bring a large pot of salted water to a boil. Add 12 oz linguine and cook until tender but still firm to the bite, about 9 minutes. Drain.
6. Add the linguine, sauce, 0.75 cup frozen peas, and 0.25 cup, chopped fresh Italian parsley to the chicken mixture; toss until well combined.
7. Transfer the pasta mixture to the prepared baking dish. Stir together 1 cup, freshly grated Parmesan cheese and 0.25 cup Italian seasoned breadcrumbs in a small bowl. Sprinkle the cheese mixture over the pasta. Dot with 3 tbsp butter. Bake, uncovered, until the topping is golden and the sauce bubbles, about 25 minutes.