Directions

1. Preheat your oven to 350°F (175°C).
2. Cook the spaghetti according to the package instructions. Drain and set aside.
3. In a large pan, melt the butter over medium heat. Add the mushrooms and cook until they are tender, about 5 minutes.
4. Sprinkle the flour over the mushrooms and stir to combine, cooking for about 1 minute.
5. Gradually whisk in the chicken broth and heavy cream, continuing to whisk until the mixture is smooth and has thickened.
6. Stir in the Parmesan cheese, garlic powder, onion powder, salt, and pepper. Cook until the cheese is melted and the sauce is creamy.
7. Add the cooked spaghetti and shredded chicken to the sauce, and toss to coat evenly.
8. Transfer the mixture to a lightly greased 9×13-inch baking dish.
9. In a small bowl, mix the breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
10. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
11. Let the dish sit for a few minutes before serving to allow it to set.

Variations & Tips

For a lighter version, consider using milk instead of heavy cream, and you can also substitute some of the Parmesan cheese with shredded mozzarella. To make this dish more appealing to picky eaters, you can omit the mushrooms or replace them with veggies like peas or broccoli. Adding a little red pepper flakes will give it a nice kick for those who enjoy a bit of heat. Leftovers can be easily reheated and make for a wonderful lunch the next day.