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1
Preheat the oven to 450u00b0F.
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2
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish.
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3
Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat.
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4
Sprinkle the chicken with 1/2 teaspoon each of salt and pepper.
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5
Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side.
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6
Transfer the chicken to a plate to cool slightly.
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7
Coarsely shred the chicken into bite-size pieces and into a large bowl.
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8
Meanwhile, add 1 tablespoon each of butter and oil to the same pan.
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9
Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes.
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10
Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
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11
Add the wine and simmer until it evaporates, about 2 minutes.
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12
Transfer the mushroom mixture to the bowl with the chicken.
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13
Melt 3 more tablespoons butter in the same pan over medium-low heat.
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14
Add the flour and whisk for 2 minutes.
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15
Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper.
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16
Increase the heat to high.
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17
Cover and bring to a boil.
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18
Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
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19
Bring a large pot of salted water to a boil.
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20
Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain.
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21
Add the linguine, sauce, peas, and parsley to the chicken mixture.
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22
Toss until the sauce coats the pasta and the mixture is well blended.
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23
Transfer the pasta mixture to the prepared baking dish.
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24
Stir the cheese and breadcrumbs in a small bowl to blend.
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25
Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter.
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26
Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
