Ingredients:

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups cooked chicken, shredded
  • 8 oz mushrooms, sliced
  • 12 oz spaghetti
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp melted butter
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta for 2 minutes less than the package instructions for al dente.
  2. In a large skillet over medium heat, melt 4 tbsp of butter. Whisk in the flour and cook for 1-2 minutes.
  3. Slowly pour in the milk and chicken broth, whisking constantly. Simmer until the sauce thickens enough to coat the back of a spoon.
  4. Stir in the garlic powder, salt, and pepper.
  5. Fold the shredded chicken, sliced mushrooms, and half of the mozzarella and Parmesan into the sauce.
  6. Stir in the under-cooked pasta and parsley until coated, then pour the mixture into a 9x13-inch baking dish.
  7. Mix Panko, melted butter, and the remaining Parmesan in a small bowl and sprinkle evenly over the top.
  8. Bake at 375°F (190°C) for 20-25 minutes until the edges are bubbling and the top is deep gold.