Southern Chicken Spaghetti

Instructions

1. Preheat oven to 400°F (200°C). Toss Chicken thighs with Olive oil, Salt, Pepper, and Herbes de Provence. Roast for 35-40 minutes, or until cooked through and skin is crispy. Let cool slightly, then shred the chicken and set aside.
2. Boil Linguine according to package directions. Drain and set aside.
3. In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 3-4 minutes, creating a roux.
4. Add minced Garlic and cook for 30 seconds until fragrant.
5. Deglaze the pan with Dry sherry, scraping up any browned bits. Let simmer for 1 minute.
6. Gradually whisk in Homemade chicken stock until smooth. Bring to a simmer, stirring constantly.
7. Stir in Heavy cream and Nutmeg. Simmer for 5 minutes, stirring occasionally.
8. Reduce heat to low. Stir in Cream cheese until melted and smooth.
9. Add Gruyere, Parmesan, and Asiago cheeses and Fire-roasted diced tomatoes. Stir until cheese is melted and well combined.
10. Add cooked Linguine and shredded Chicken to the sauce. Toss to coat evenly.
11. Serve immediately, garnished with Fresh parsley.