Creamy Three Cheese Chicken Pasta (Print Version)

# Ingredients:

→ Pasta & Chicken

01 - 12 ounces spaghetti (3/4 of a regular package)
02 - 2 chicken breasts, cut into 1-inch pieces

→ Fresh Vegetables

03 - Half a medium onion, chopped
04 - 4 cloves garlic, minced
05 - 7 ounces cremini or white mushrooms, sliced

→ Sauce Base

06 - 1 tablespoon olive oil
07 - 3 tablespoons butter, divided
08 - 3/4 cup chicken broth
09 - 1 cup heavy cream
10 - 8 ounces cream cheese (full block), softened

→ Seasonings

11 - 1/4 teaspoon Italian seasoning
12 - Salt and fresh black pepper to taste

→ Cheese Topping

13 - 1 cup freshly grated parmesan
14 - 1 cup shredded mozzarella

# Instructions:

01 - Start by getting organized - soften your cream cheese in the microwave for 30 seconds or leave it out for a couple hours. Season your cut-up chicken with salt and pepper. Heat your oven to 350°F and move the rack to the top third.
02 - Get your spaghetti going in well-salted water, but cook it 2 minutes less than the package says - it'll finish in the oven. Drain when done.
03 - While pasta cooks, melt 1 tablespoon butter with the olive oil in a pot over medium-high heat. Cook the onion until it starts to brown, about 4-5 minutes.
04 - Add chicken to the pot and cook until almost done, about 5-6 minutes. Scoop it onto a plate for now.
05 - In the same pot, add garlic, remaining butter, Italian seasoning, and mushrooms. Cook until the mushrooms release their water and it mostly evaporates, about 5 minutes.
06 - Turn up the heat to high. Pour in the broth, cream, and softened cream cheese (cut into chunks for easier melting). Stir constantly for 5 minutes to help everything meld together smoothly.
07 - Turn off the heat. Add the chicken back to the pot along with your cooked spaghetti. Give it all a good stir to coat everything in the sauce.
08 - Transfer to a 9x13 baking dish, spread evenly, and top with parmesan and mozzarella. Bake uncovered for 30 minutes, then broil briefly for a golden top. Let rest 5 minutes before serving.

# Notes:

01 - You can swap in rotisserie chicken if you like - just skip the chicken cooking step and add about 3-4 cups shredded chicken when combining everything.
02 - Don't cook the sauce too long before baking or it'll get too thick and make the pasta dry.
03 - Cut through the pasta like lasagna when serving - it helps everyone get an even amount of that melty cheese top!

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