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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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