• 6 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 1 pound cremini or button mushrooms, sliced
• 1/3 cup dry white wine
• 2 teaspoons chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup whole milk
• 2 cups cooked, shredded chicken
• 1 cup freshly grated Parmesan, plus more for garnish
• 1 pound spaghetti
• Chopped fresh flat-leaf parsley for garnish

1. Bring a large pot of salted water to a boil.
2. Meanwhile, make the sauce. In a large frying pan over medium heat, melt 2 tablespoons of the butter. Add the onion, season with salt, and cook, stirring, until golden, about 5 minutes. Add the mushrooms and wine, then sprinkle with the thyme and a little more salt and pepper, and cook, stirring, until the mushrooms soften, about 8 minutes. Transfer the mixture to a bowl.
3. Melt the remaining 4 tablespoons butter in the frying pan over medium heat. Whisk in the flour and cook, whisking, for 2 minutes. Slowly add the broth, whisking constantly, then stir in the milk. Let simmer for 5 minutes.Add the chicken, reserved mushroom mixture, and 1 cup Parmesan, and stir until the cheese is melted and the mixture is slightly thickened to create a sauce, about 4 minutes. Remove from the heat and cover to keep warm.
4. Cook the pasta to al dente according to package directions, then drain.
5. Add the pasta to the pan and stir and toss to coat the pasta with the sauce and warm it through, about 3 minutes. Serve with a little more Parmesan and some parsley sprinkled over the top.

https://www.chowhound.com/recipes/creamy-chicken-mushroom-spaghetti-31387

• 12 ounces penne pasta
• 2 tablespoons unsalted butter, plus more for greasing
• 1 pound sliced cremini mushrooms
• 4 sprigs fresh thyme
• 2 cups homemade Cream of Mushroom Soup (recipe link in intro)
• 1 1/2 cups shredded Gruyère, Fontina, or white cheddar cheese

1. Cook the pasta in a large pot of boiling salted water to al dente according to package directions. Drain and return to the pot.
2. Preheat the oven to 375°F. Grease a 1 1/2-quart baking dish generously with butter.
3. In a frying pan, melt the butter. Saute the mushrooms, thyme, and a pinch of salt, stirring, until the mushrooms are tender. Remove the thyme stems.
4. Add the mushrooms, soup, and 1 cup cheese to the cooked pasta. Stir to combine and transfer to the prepared baking dish. Sprinkle evenly with the remaining cheese. Bake until bubbly and golden, about 30 minutes.

https://www.chowhound.com/recipes/creamy-mushroom-pasta-bake-31528