1-First, cook 12 ounces of linguine or spaghetti according to the package, reserving some pasta water for extra creaminess. While that’s boiling, shred or dice 4 cups of cooked chicken. In a pan, sauté 1 pound of thickly sliced button mushrooms with 1 finely chopped onion and 4 minced garlic cloves until soft and fragrant.

2-Next, make the roux by melting 4 tablespoons of unsalted butter in a saucepan, then whisk in 1/3 cup of all-purpose flour. Slowly add 3 cups of low-sodium chicken broth, 1 tablespoon of lemon juice, 1 1/2 teaspoons of salt, and 1/4 teaspoon of freshly ground black pepper, stirring until smooth.

3- Stir in 2 cups of half and half and simmer until the sauce thickens. Combine the cooked pasta, chicken, mushroom mixture, and 1/4 cup of chopped parsley with the sauce, adding reserved pasta water if needed. For a pro tip, always salt your pasta water to boost the flavor from the start.

4- Spread the mixture evenly in a buttered 13×9 inch casserole dish and top with 1 1/2 cups of shredded mozzarella cheese. Cover with foil and bake at 350°F for 20 minutes, then uncover and bake for another 15 minutes. Finish with 1-2 minutes of broiling for a crispy top. If you’re looking for more baking ideas, try this recipe for cheesecake lemon bars to pair with your meal.