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Chicken Tetrazzini

Ingredients

• 1/2 cup panko
• 4 tablespoons olive oil, divided
• 1 1/2 teaspoon kosher salt, divided, plus more for pasta water
• 1 pound boneless, skinless chicken thighs
• 22 ounces assorted fresh mushrooms, torn or cut into bite-size pieces (about 8 cups) (such as oyster, beech, or cremini)
• 2 medium shallots, finely chopped (about 1/2 cup)
• 2 garlic cloves, smashed
• 2 tablespoons unsalted butter
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon crushed red pepper
• 1/2 cup dry vermouth
• 1 cup lower-sodium chicken broth
• 1/2 cup heavy whipping cream
• 1 cup frozen green peas
• 1 pound uncooked rigatoni pasta
• 6 ounces Parmigiano-Reggiano cheese, grated on smallest holes of box grater (about 1 1/2 cups), plus more for garnish

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