· 1½ sticks unsalted butter
· 2 tbsp. Olive oil
· 4 boneless skinless chicken breasts
· 2 tsp. Salt
· 1 tsp. Freshly ground black pepper
· 2 pts. crimini mushrooms, cleaned and sliced
· 1 large onion, finely chopped
· 5 cloves garlic, minced
· 1 tbsp. Chopped fresh thyme leaves
· ½ cup dry white wine
· ⅓ cup all purpose flour
· 4 cups whole milk
, room temperature
· 1 cup heavy cream, room temperature
· 1 cup chicken stock
· 12 oz. linguine
· 6 oz. frozen peas
· ¼ cup chopped fresh parsley
· 1 cup crushed Melting Parmesan CheeseSticks
· ¼ cup Italian-style breadcrumbs


1. Preheat oven to 450 degrees. Grease a 13 x 9 x 2 baking dish.
2. Melt 1 tablespoon each of butter and oil in a deep large frying pan over medium-high heat. While butter is melting, season the chicken with ½ teaspoon salt and pepper.
3. Place the chicken in the preheated pan and cook for about 4 minutes on each side until pale golden and just cooked through.
4. Set chicken aside to cool slightly and then coarsely shred the chicken into bite-size pieces in a large bowl.
5. Add another tablespoon each of butter and oil to the pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates, about 12 minutes.
6. Transfer the mushrooms to the bowl with the chicken. Melt 3 more tablespoons of butter in the pan over medium-low heat. Whisk in the flour until combined and slightly bubbling, about 2 minutes.
7. Whisk in the milk, cream, chicken stock, remaining salt and pepper. Increase to high heat, cover and bring to a boil. Reduce the heat simmer uncovered until the sauce thickens slightly, whisking often for about 10 minutes.
8. Bring a large pot of salted water to a boil and cook the linguine until tender but still firm to the bite, about 9 minutes, stirring occasionally. Drain the pasta.
9. Add the pasta, sauce, peas and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well-blended.
10. Transfer the pasta mixture to the prepared baking dish. Stir the crushed Parmesan Cheesesticks and breadcrumbs in a small bowl. Sprinkle the breadcrumb mixture over the pasta.
11. Dot the pasta with the remaining butter. Bake, uncovered, for about 25 minutes until golden brown on top and the sauce bubbles.


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