½ (16-ounce) box linguine, cooked according to package directions
½ cup roughly chopped parsley
Garnish: chopped fresh parsley, lemon zest
Instructions
Preheat oven to broil.
In a 10-inch cast-iron skillet, melt 2 tablespoons butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until light golden brown, about 3 minutes. Add onion; cook until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
Add remaining 4 tablespoons butter to skillet. Stir in flour; cook for 1 minute. Whisk in half-and-half, broth, wine, salt, zest, and pepper until smooth. Cook until thickened, about 3 minutes. Whisk in 2 cups mozzarella and ½ cup Parmesan until melted. Stir in chicken, pasta, and parsley; remove from heat. Sprinkle with remaining ½ cup mozzarella and remaining ¼ cup Parmesan.
Broil until melted and golden brown, 3 to 4 minutes. Garnish with parsley and zest, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/chicken-tetrazzini/