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1
Slice the mushrooms, chop the onion, mince the garlic and chop the thyme.
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2
Add 1 tablespoon each of butter and oil to a large saute pan and heat over medium-high heat. Add the mushrooms, onion, salt and pepper and saute for about 7 minutes or until onions are translucent and mushrooms are limp.
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3
Add the garlic thyme and white wine, stir well. Saute for an additional two minutes. Put the mixture in a bowl on the side.
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4
Put the milk, cream and chicken broth into a saucepan. Heat over medium-high heat until steam rolls off the top of the mixture.
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5
In the saute pan, melt 3 tablespoons of butter, melt over medium heat. Add the 1/3 cup of flour to the butter. Whisk until the flour-butter blobs become golden, or about 2 minutes.
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6
Whisk in the heated milk, cream and broth mixture and keep whisking until there are no blobs of flour/butter left.
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7
Fill a pot with enough water for 16 ounces of dried fettucini (4-6 quarts). Bring your water to a boil.
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8
Preheat the oven to 450u00b0 F.
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9
When your water is boiling, add 3 tablespoons salt and your pasta. Boil for a little less than the package instructions-about 10 minutes.
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10
To the cream sauce in the saute pan on the stove, add nutmeg, the rest of the salt, and the rest of the pepper. Turn the dial on the stove up to high. As soon as the cream mixture bubbles, turn the heat down to low and continue to whisk until the sauce thickens in about 10 minutes. Turn off the heat.
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11
Your pasta should be done; drain it and return it to your large pasta pot. Add the white sauce, onion/mushroom mixture, parsley and chicken to the pasta pot. Incorporate and toss until it looks like you'll get a healthy amount of all the ingredients on each forkful.
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12
Carefully pour the pasta mixture into the baking dish. Sprinkle breadcrumbs and Parmesan cheese over the top. Cut the remaining butter (or blob it with our fingers) and dot over the breadcrumbs and cheese.
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13
Bake in the heated oven for about 20 minutes or until brown and toasty on the top.
