9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound cremini mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk
1 cup heavy whipping cream
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Preheat the oven to 425 degrees F. Grease a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter.
Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Season the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until golden and cooked through, about 4 minutes per side. Transfer the chicken to a large bowl and shred the chicken into bite-size pieces.
Add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium heat until the liquid from the mushrooms evaporates and the mushrooms become golden, about 8-10 minutes. Add the onion, garlic, and thyme, and sauté until the onion is translucent, about 5 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter.
Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.