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Chicken Tetrazzini Recipe by Giada De Laurentiis

Ingredients:

* 6 tablespoons butter
* 1 small onion, finely chopped
* 3 cloves garlic, minced
* 1/2 cup all-purpose flour
* 4 cups chicken broth
* 1 cup dry white wine
* 1 (4-ounce) can sliced mushrooms, drained
* 1/2 teaspoon dried thyme
* Salt and freshly ground black pepper
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon cayenne pepper
* 1 cup heavy cream
* 1/2 cup grated Parmesan cheese, plus more for serving
* 1 pound cooked chicken breast meat, shredded or diced
* 8 ounces dried linguine, cooked al dente and drained
* 1/3 cup chopped fresh parsley leaves

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large skillet or saucepan, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Whisk in the flour and stir for 1 minute. Gradually whisk in the chicken broth and white wine. Cook until thickened, about 2 minutes. Stir in the mushrooms, thyme, salt, black pepper, nutmeg, and cayenne pepper.
4. Remove the pan from the heat and whisk in the heavy cream and Parmesan cheese until smooth. Add the chicken to the sauce and stir to combine. Pour the sauce over the cooked linguine, stirring well to coat. Transfer the pasta mixture to a 9 x 13-inch baking dish and sprinkle with additional Parmesan cheese.
5. Bake in the preheated oven for 25 minutes or until heated through and bubbling. Remove from the oven and let rest for 5 minutes before serving. Sprinkle with parsley and serve immediately.

Enjoy your delicious Chicken Tetrazzini!