3 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon ground black pepper
3 chicken breasts, skin-on, bone-in
12 ounces thin dried spaghetti
1 pound button mushrooms, cut in half
1 onion, cut in a small dice
3 garlic cloves, minced
5 tablespoons butter
1/3 cup all-purpose flour
2 cups chicken broth
1-1/2 cups half and half
1 tablespoon lemon juice
1/4 cup fresh parsley, finely minced
1-1/2 cups mozzarella cheese, grated
Salt
Ground black pepper
Preheat oven to 400 degrees F and grease a 9-by-13 casserole dish.
Place chicken breasts on a baking sheet and coat with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon ground black pepper.
When the oven has preheated, place chicken in and cook for 45 minutes, or until cooked through. Remove from oven and allow to cool completely. Keep heat on 400 degrees F.
While chicken is cooling, bring a large pot of water to a boil and cook spaghetti according to package directions but draining two minutes early. When pasta is drained, set aside.
Preheat remaining tablespoon of olive oil in a large skillet set over medium heat. When hot, add mushrooms and cook, stirring regularly, for about 5 minutes.
Add onions and cook for another 3 minutes. Add garlic, cook for another 30 seconds and set aside.
In a medium-sized pot over medium heat, melt butter.
Add flour and whisk to prevent lumps. Let the flour mixture cook for 2 minutes. Slowly whisk in chicken broth and half and half, whisking again to prevent lumps.
Allow the cream mixture to cook for about 5 minutes, until thickened slightly. Add lemon juice and whisk again.
When the chicken is cool, remove the skin and shred the chicken by simply pulling it apart with your hands. Put the pieces into a large bowl and add the spaghetti, sauce, parsley and mozzarella cheese.
Pour this mixture into the prepared casserole dish and place in the oven for 20 to 30 minutes, until the casserole is hot and bubbling throughout and golden on top.
Serve hot and season with salt and pepper to taste.
