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preheat oven to 400°.
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prepare linguine according to the instructions on the box.
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in a large skillet over medium heat, melt 1 tablespoon butter.
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cook garlic until fragrant, 1 minute, then add in mushrooms and cook until most of their moisture is released and they are golden on both sides.
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add chicken and cook until partially cooked, 5 minutes.
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transfer mushrooms and chicken to a plate and set aside.
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return skillet to medium heat and melt remaining 2 tablespoons butter.
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whisk in flour until completely combined, then slowly whisk in chicken stock and bring to a simmer.
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pour in cream and again bring to simmer over low heat, stirring occasionally and allowing the sauce to thicken, about 10 minutes.
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place pasta into a baking dish along with chicken and mushrooms.
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pour sauce over mixture and season with salt and pepper.
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toss to combine.
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sprinkle with parmesan and bake for 20 minutes, until sauce is bubbling and parmesan crust is golden.
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sprinkle with parsley and serve.