8 oz thin spaghetti
3 Tbsp. butter
3 Tbsp. flour
¼ tsp. cayenne pepper
1 tsp. salt
2 cups chicken broth
¾ cup half and half
2 cups cooked, diced chicken
¾ cup Parmesan cheese
1 Tbsp. butter
1 tbsp. lemon juice
½ lb. mushrooms
¼ cup Parmesan cheese
Cook Pasta “al dente” according to package.
While pasta is cooking, heat butter in pan. Add flour. Cook a few minutes stirring. Add pepper and salt, and slowly stir in broth.
Bring to boil and simmer until thickened. Stir in cream, chicken and cheese.
Heat butter and lemon juice in skillet. Sauté mushrooms until juice cooks off, about 5 minutes.
Drain pasta. Combine with cream mixture. Place half in shallow baking dish. Spread mushrooms over pasta, reserving some for garnish. Top with remainder.
Sprinkle with Cheese and reserved mushrooms.
Bake 375 degrees for 20 minutes or until bubbly and light brown.
Recipe courtesy of
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