Gorgeously gourmet, but also casually comforting, this out-of-the-world chicken and thin spaghetti recipe may just be your new favorite. It’s creamy, a bit spicy, and then can be casserole baked into perfection. Pasta, shredded chicken, creamy sauce, and sautéed mushrooms with Parmesan cheese = YUM!

Thank you, Karen – for EVERYTHING – your friendship, your gorgeous recipe, and all your love! 💖

Gourmet Chicken & Mushroom Pasta

3 lbs. chicken
8 oz. thin spaghetti (angel hair pasta)
4 Tbs. butter
4 Tbs. flour
1 cup cream
1 cup chicken broth
1 cup mayonnaise
1 cup Parmesan cheese
1/8 cup lemon juice
1/3 cup white wine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1 tsp. dry mustard
1 tsp. sea salt
8 oz. fresh mushrooms
4 Tbs. butter

Preheat oven to 350 degrees.
Boil and bone chicken, shredding into small pieces.
Break spaghetti into thirds and boil in chicken stock.
Make basic white sauce.
Melt butter and add flour and cook until bubbly.
Add cream and chicken broth, stirring until thickened.
Add mayonnaise, sour cream, Parmesan, lemon juice, wine, and seasonings.
Sauté the mushrooms in better.
Place chicken, mushrooms, and spaghetti in a flat, 3 qt. casserole dish.
Add sauce and mix well. Sprinkle with paprika and additional Parmesan to top.
Bake for 30-40 minutes, until bubbly.
May be made ahead of time and frozen.
Serves 8-10.