Baked Garlic and Fontina Chicken Spaghetti

INGREDIENTS

12 oz

spaghetti

1 tbsp

olive oil for tossing the noodles

1 tbsp

butter

1 tbsp

olive oil

1/2 cup

chopped yellow or white onion

8 oz

baby bella mushrooms, sliced

4 cloves

garlic, finely minced or pressed through a garlic press

1/3 cup

all-purpose flour

1 tsp

coarse, kosher salt

1/4 tsp

coarse ground black pepper

1/2 tsp

crushed red pepper flakes (more or less to taste, but don’t leave it out completely as it adds great flavor!)

2 cups

low-sodium chicken broth

1 cup

milk

-ounce can diced tomatoes, undrained

1 cup

shredded mozzarella cheese (see note)

1 cup

shredded fontina cheese

2 tbsp

chopped fresh parsley

3 cups

(more or less) cooked, chopped chicken (see note)

1/2 cup

(about 2 ounces) grated Asiago cheese

1/4 cup

(about 1 ounce) freshly grated Parmesan cheese