Instructions
- Preheat oven to 375°F (190°C).
- Season the Chicken breasts with salt and pepper.
- Heat Olive oil in a large skillet over medium-high heat. Cook chicken until cooked through. Let cool slightly, then shred or dice.
- Cook the Spaghetti according to package directions. Drain and set aside.
- While the pasta is cooking, prepare the Sauce. In a large saucepan, melt Butter over medium heat.
- Add the Shallot and sauté until softened, about 3 minutes. Add the Cremini mushrooms and cook until tender, about 8 minutes.
- Stir in the Flour and cook for 1 minute.
- Gradually whisk in the Chicken broth and Heavy cream until smooth. Bring to a simmer, stirring constantly.
- Stir in the Cream cheese until melted and smooth.
- Stir in the Sherry, Nutmeg, Salt, Pepper, Parsley and Thyme.
- Reduce heat and simmer for 5 minutes, or until the sauce has thickened slightly.
- In a large bowl, combine the cooked Spaghetti, shredded Chicken, and Sauce.
- Pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle with Parmesan cheese.
- Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 5 minutes before serving.
