1 tablespoon olive oil
1 1/2 tablespoons butter, divided
8 ounces spaghetti
4 cups shredded/diced chicken
3 cups frozen peas, thawed
1 cup crushed butter cracker crumbs
Salt and freshly ground black pepper
16 ounces mushrooms, cleaned, dried, trimmed, and sliced
3 cloves garlic, minced
For the cheese sauce:
4 tablespoons butter
8 ounces sharp cheddar, freshly grated
8 ounces Monterrey Jack, freshly grated
1/2 teaspoon garlic salt
1/3 cup all-purpose flour
3 cups milk, at room temperature
How to Make It
Place a large pot of salted water over high heat. Cover and bring to a boil. Preheat oven to 350°F. Lightly grease or spray a 9- by 13-inch baking dish with nonstick cooking spray.
While water is coming to a boil, set another large pot or skillet over medium-high heat. Add oil and 1 tablespoon butter; once melted, swirl to coat pot. Add mushrooms and cook, stirring occasionally, for approximately five minutes or until mushrooms give off liquid. Increase heat to high and stir frequently until liquid has completely evaporated. Add remaining 1/2 tablespoon butter to pan, and stir and cook until mushrooms are tender and browned, about five minutes more.
Add garlic to pan and stir constantly for about 30 seconds, or until garlic becomes aromatic but not too dark. Season mushrooms with salt and freshly ground black pepper, to taste, and transfer to a plate, draining on a paper towel if they seem too oily. Set aside.
While mushrooms are cooking, break spaghetti in half and boil according to package directions until al dente (do not overcook). Drain, rinse well, return to pot, and set aside.
Prepare cheese sauce by placing a medium pot over medium heat. Melt 4 tablespoons butter. Use a whisk to stir in flour, whisking continuously until light golden brown, about 2 minutes. Continue to whisk while slowly and gradually adding milk. Whisk until sauce is smooth and thickened, between 5 to 10 minutes. Remove pot from heat. Add grated cheese, 1/2 cup at a time, stirring until completely melted and smooth before adding more. Once all cheese has been incorporated and cheese sauce is smooth, stir in garlic salt and pepper, to taste.
To pot of cooked/drained spaghetti, add shredded chicken, mushroom/garlic mixture, and peas. Pour cheese sauce over top and stir until well combined, seasoning with additional salt and pepper, to taste. Transfer chicken spaghetti to prepared baking dish and top with cracker crumbs. Cover with foil and bake for 10 minutes. Remove foil and bake for 10 more minutes or until hot and bubbly.
