Description
Creamy Chicken Tetrazzini: tender chicken, pasta, mushrooms, and Parmesan sauce in a comforting casserole. Perfect for weeknights or potlucks!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 lb spaghetti or fettuccine
- 8 oz sliced fresh mushrooms (cremini or white button)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup dry sherry (optional)
- 1/2 cup grated Parmesan cheese, plus more for topping
- To taste Salt
- To taste Black Pepper
- 1/4 cup chopped fresh parsley, for garnish
- 2 tablespoons Olive Oil
- 1/2 cup breadcrumbs, tossed with 2 tablespoons melted butter
Instructions
- Cook the Chicken: Poach, bake, or use leftover cooked chicken. To poach, place chicken in a pot, cover with water or broth, simmer for 15-20 minutes until cooked through (165°F/74°C). Shred with forks and set aside.
- Cook the Pasta: Cook pasta according to package directions until al dente. Drain well and toss with a little olive oil to prevent sticking.
- Make the Sauce: Melt butter in a large skillet or Dutch oven over medium heat. Add onion and cook until softened (5-7 minutes). Add garlic and cook for 1 minute until fragrant. Add mushrooms and cook until softened and moisture is released (8-10 minutes).
- Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
- Stir in the heavy cream and dry sherry (if using). Season with salt and black pepper to taste. Stir in the grated Parmesan cheese until it is melted and the sauce is smooth.
- Assemble: Add shredded chicken and cooked pasta to the sauce. Toss to coat.
- Bake (Optional): Preheat oven to 350°F (175°C). Pour mixture into a greased 9×13 inch baking dish. Top with breadcrumbs tossed with melted butter and additional Parmesan cheese (optional). Bake for 20-25 minutes, or until heated through and topping is golden brown.
- Serve: Let cool for a few minutes. Garnish with fresh parsley. Serve hot.
Notes
- Use Leftover Chicken: Great way to use up cooked chicken or turkey.
- Add Vegetables: Peas, carrots, or bell peppers can be added to the sauce.
- Cheese Variations: Gruyere, mozzarella, or provolone can be used.
- Spice it Up: Add a pinch of red pepper flakes for heat.
- Make it Gluten-Free: Use gluten-free pasta and flour.
- Freezing Instructions: Cool completely, transfer to a freezer-safe container, thaw overnight, and reheat.
- Make Ahead: Prepare sauce and cook pasta ahead of time, store separately, and assemble when ready to bake.
- Broth Options: Vegetable broth or a combination of chicken and vegetable broth can be used.
- Wine Pairing: Pinot Grigio or Sauvignon Blanc pairs well.
- Breadcrumb Topping Alternatives: Crushed crackers or potato chips can be used.
- Prep Time: 20 minutes
- Cook Time: 30 minutes