Chicken Tetrazzini

Cook pasta according to package directions until al dente; drain and set aside.

If using raw chicken, cook in a skillet over medium-high heat until no longer pink in the center (165°F internal temperature), about 12–15 minutes; let cool and dice.

In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook until golden, about 5 minutes; remove and set aside.

In the same skillet, sprinkle flour over remaining butter and stir constantly for 1 minute to form a roux.

Slowly pour in chicken broth, whisking continuously to prevent lumps; simmer for 2 minutes until slightly thickened.

Remove from heat and stir in cream, cooked mushrooms, diced chicken, salt, black pepper, and nutmeg until combined.

Preheat oven to 375°F. Combine cooked pasta with the cream sauce in a large bowl and transfer to a greased 9x13 inch baking dish.

Sprinkle grated parmesan cheese evenly over the top.

Bake uncovered for 25–35 minutes until the top is golden brown and the filling is bubbling at the edges.

Let rest for 5 minutes, garnish with fresh parsley if desired, and serve hot.