Let’s bring this comforting dish to life with these simple steps:

1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish and set aside.
2. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Stir in the garlic and mushrooms, cooking until the mushrooms are tender and golden, around 7 minutes.
5. Sprinkle the flour over the vegetables, stirring continuously for about 2 minutes until the flour is absorbed.
6. Gradually whisk in the chicken broth, milk, and cream, allowing the sauce to thicken for about 5 minutes. Season with salt and pepper.
7. Add the shredded chicken, frozen peas, and half of the Parmesan cheese to the sauce, stirring to combine.
8. Incorporate the cooked spaghetti into the sauce, ensuring the noodles are evenly coated.
9. Transfer the mixture to the prepared baking dish. Top with the remaining Parmesan cheese, breadcrumbs, and a drizzle of olive oil.
10. Bake in the oven for 25-30 minutes, or until the top is golden and the sauce is bubbling around the edges.
11. Allow to cool slightly before serving, letting the flavors meld together beautifully.

Cooking with my daughters, Olivia and Isabella, is always a joy, and they love helping me sprinkle the cheese and breadcrumbs over the top. It reminds me of the days I spent in my grandmother’s kitchen, feeling the same sense of pride and accomplishment.