Chicken Tetrazzini

Ingredients

• 12 oz thin spaghetti or linguine
• 4 cups shredded rotisserie chicken, or cook 2 lbs chicken breast
• 1 lb button mushrooms, thickly sliced
• 1 medium onion, finely chopped
• 3-4 garlic cloves, minced
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups low-sodium chicken broth
• 1 tbsp lemon juice
• 1 1/2 cups half-and-half, or substitute with equal parts milk and heavy cream
• 1 tsp sea salt, or to taste
• 1/4 tsp black pepper, freshly ground
• 1/4 cup parsley, chopped, plus more to garnish
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 350°F. Cook pasta in a large pot of salted water until al dente according to package instructions, then rinse to stop the cooking process, drain, and set aside.
2. Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces, and set aside.
3. Place a large Dutch oven or pot over medium-high heat. Add 2 tbsp oil, then add sliced mushrooms and sauté 3 minutes or until softened. Add diced onions and cook until onions are soft and golden, 5-7 minutes. Add minced garlic and sauté another 1-2 minutes until fragrant. Remove to the cutting board with chicken.
4. In the same pot, melt 4 tbsp butter and whisk in 1/3 cup flour until lightly golden (about 1 1/2 minutes). Add 2 1/2 cups chicken broth, 1 tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper, and whisk until smooth. Add 1 1/2 cups half-and-half and bring to a simmer. Season sauce with more salt and pepper to taste.
5. Return chicken, mushrooms, onions, and pasta to the pot, then sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover, and bake at 350°F for 30 minutes, then remove lid and continue baking 15 minutes.