1-Preheat your oven to 350°F. Cook 12 ounces of linguine or spaghetti in salted boiling water until just al dente, then drain and reserve 1/2 cup of pasta water if you want a creamier sauce.

2-In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 1 pound of thickly sliced button mushrooms, 1 finely chopped onion, and 4 minced garlic cloves until tender.

3-Melt 4 tablespoons of unsalted butter in the same pot, whisk in 1/3 cup all-purpose flour to make a roux, then gradually add 3 cups of low-sodium chicken broth, 1 tablespoon lemon juice, 1.5 teaspoons salt, 1/4 teaspoon ground black pepper, and 2 cups of half & half. Simmer until smooth.

4-Combine the pasta, 4 cups of shredded chicken, sautéed vegetables, 1/4 cup chopped parsley, sauce, and optional reserved pasta water. Transfer to a buttered 13×9-inch casserole dish, top with 1.5 cups shredded mozzarella cheese, cover with foil, and bake for 20 minutes. Remove foil and bake an additional 15 minutes; broil for 1-2 minutes for a crispier top.