5 tablespoons butter divided
1-3 large cloves garlic
8 ounces baby mushrooms sliced
3 cups cooked chicken chopped
2 tablespoons all purpose flour brown rice flour works great for gluten free
2 cups chicken broth
1 cup heavy cream
1/2 teaspoon kosher salt skip this, or adjust as needed, if using store-bought chicken broth
1/4 teaspoon freshly cracked black pepper
1/2 cup shredded Parmesan or Pecorino Romano cheese
Preheat the oven to 350 degrees. Cook and drain the pasta, according to the directions on the package. Melt 3 tablespoons of butter in a large skillet over medium high heat. Add the garlic and the mushrooms, cook for 3-5 minutes until browned, stirring occasionally. Add the chicken, toss to coat and remove from the heat. Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking to combine. Increase the heat to medium high and bring to a simmer. Cook for 2 minutes and then add the cream. When the sauce begins to simmer again, reduce the heat to medium and let it simmer on low, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks. Season to taste with salt and pepper. Place the pasta in a 9x13 baking dish and then spread the chicken mixture over top of it. Pour the sauce over everything to coat thoroughly and sprinkle with cheese. Bake for 20 minutes, until the sauce is bubbling and the cheese has melted. Stir if desired, right before serving. Enjoy!