A delightful and creamy chicken pasta bake that combines rich flavors and a comforting texture, perfect for a family dinner.
Melt the butter in a saucepan over medium heat.
Stir constantly to prevent the butter from burning.
Whisk in the flour and cook for a minute until it forms a paste.
Cooking the flour removes its raw taste.
Gradually add the chicken broth while whisking to avoid lumps.
Add the broth slowly for a smooth sauce.
Stir in the half-and-half, sour cream, Parmesan cheese, white wine, garlic, lemon juice, dry mustard, and paprika.
Ensure all ingredients are well combined for a uniform flavor.
Cook the sauce over medium heat until it thickens.
Stir frequently to prevent sticking.
Combine the cooked chicken and spaghetti with the sauce.
Ensure the pasta is evenly coated with the sauce.
Transfer the mixture to a baking dish and sprinkle with Parmesan cheese and paprika.
Spread the mixture evenly for uniform baking.
Bake in a preheated oven at 350°F for 30 minutes.
Check the dish halfway through to ensure even cooking.
Garnish with chopped parsley before serving.
Add parsley just before serving for a fresh touch.
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