Baked Garlic and Fontina Chicken Spaghetti Recipe

Ingredients For Baked Garlic and Fontina Chicken Spaghetti Recipe

• 12 ounce Spaghetti
• 1 tablespoon Olive oil for tossing the noodles
• 1 tablespoon Butter
• 1 tablespoon Olive oil
• 0.5 cup Chopped yellow or white onion
• 8 ounce Baby bella mushrooms, sliced
• 4 Cloves garlic, finely minced or pressed through a garlic press
• 0.33000000000000007 cup All purpose flour
• 1 teaspoon Coarse kosher salt
• 0.25 teaspoon Coarse ground black pepper
• 0.5 teaspoon Crushed red pepper flakes, more or less to taste, but dont leave it out completely as it adds great flavor
• 2 cup Low sodium chicken broth
• 1 cup Milk
• 1 can Diced tomatoes, undrained
• 1 cup Shredded mozzarella cheese
• 1 cup Shredded fontina cheese
• 2 tablespoon Chopped fresh parsley
• 3 cup More or less cooked, chopped chicken
• 0.5 cup Grated asiago cheese
• 0.25 cup Freshly grated parmesan cheese