2 lb (900g) boneless, skinless chicken breasts, sliced into 1" strips
1 cup (225ml) chicken stock
8oz (225g) linguine
4 cloves garlic, chopped
2 small white onions, sliced
16oz (450g) chestnut mushrooms, sliced
3/4 cup (170ml) white wine
1/3 cup (63g) flour
32oz (900g) milk
8oz (225ml) cream
1/4 cup (57g) butter
1 tablespoon dried thyme
1/2 teaspoon dried parsley
1 small pinch nutmeg
1 cup (225g) parmesan cheese
1/2 cup (115g) golden breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
Bring a pot of water to a boil and cook the linguine according to package instructions. Drain and set aside. Preheat the over to 450 degrees Fahrenheit, and lightly grease the bottom of a 3-quart casserole dish.
Heat the butter in a frying pan over medium heat until it's melted. Sprinkle the salt and pepper over the sliced chicken breasts and quickly brown them the frying pan. Once browned, remove from the frying pan and set aside, but keep the flame on.
Place the chopped onion, mushrooms, garlic, thyme, and parsley into the frying pan and cook for 5-10 minutes, or until the onions have softened. De-glaze the pan with the white wine and continue to cook until the wine has reduced by half (5-8 minutes). Pour the vegetables into the bottom of a 3-quart casserole dish and place the chicken strips on top.
In a small bowl, combine the chicken stock with the milk, flour, nutmeg, and cream until everything is combined. Place the cooked linguine into the casserole dish on top of the chicken and pour the sauce over the pasta. Toss together until the pasta is well-coated.
Sprinkle the parmesan and the breadcrumbs over the pasta and place into the preheated oven, uncovered for 20-25 minutes or until the topping is crispy and lightly toasted.