Ingredients:

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cups cooked turkey, diced
  • 8 oz mushrooms, sliced
  • 1 cup frozen peas, thawed
  • 12 oz spaghetti, cooked al dente
  • 2 tbsp olive oil
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp melted butter

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until they release their moisture and turn a deep golden brown.
  2. In a separate saucepan, melt 4 tbsp butter, whisk in the flour for 1 minute, then slowly pour in the stock and cream. Whisk constantly until the sauce thickens.
  3. Turn the heat to low and stir in 1/2 cup grated Parmesan cheese until melted.
  4. Gently fold the diced turkey, sautéed mushrooms, and peas into the sauce.
  5. Add the cooked pasta to the mixture, tossing lightly to coat.
  6. Transfer the mixture into a 9x13 inch baking dish.
  7. Mix Panko breadcrumbs, 1/4 cup Parmesan, and melted butter in a small bowl, then sprinkle evenly over the top.
  8. Bake at 375°F (190°C) for 20–25 minutes until the edges are bubbling and the top is crisp.