Chicken Tetrazzini
Chicken Tetrazzini is a classic Italian-American dish that combines chunks of chicken, mushrooms, and pasta baked together in a deliciously decadent cream sauce.
Servings: 8
Ingredients
- 1 pound spaghetti or linguine
- 2 pounds boneless skinless chicken thighs trimmed of excess fat, see notes below
- 3 tablespoons olive oil
- 1 pound cremini mushrooms sliced
- 1 medium onion diced
- 5 cloves garlic minced
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1/2 cup dry white wine
- 4 cups low-sodium chicken stock
- 1 1/2 cups heavy cream
- 1/2 cup reserved pasta water
- 1 1/2 cups shredded mozzarella divided
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
- 1/4 cup minced flat-leaf Italian parsley
- 3/4 cup panko breadcrumbs optional
Instructions
- Bring a large pot of salted water to boil.
- Heat a large pan to medium heat with the olive oil. Pat the chicken dry with paper towels and season with salt and pepper on both sides. Add the chicken to the pan and sear for 5 minutes on the first side and 3-4 on the second side or until browned on both sides. Remove the chicken to a cutting board and once cool enough to handle, chop into bite-sized pieces then tent with foil.
- Add the mushrooms to the same pan and cook until they release their water and start to brown. Season with salt and pepper then remove the mushrooms to a plate.
- Preheat the oven to 350°F and cook the spaghetti until 3 minutes less than al dente.
- Add the butter, onion, and a pinch of salt to the pan. Cook the onions until translucent, then add the garlic and cook until golden. Add the flour and cook for 2 minutes or until golden, then add the wine and chicken stock and bring to a boil for 2 minutes.. Scrape the bottom of the pan to remove any brown bits then lower the heat to medium.
- Add the cream and pasta water and bring to a simmer. Once simmering, mix in 1 cup of shredded mozzarella and the parmesan cheese. Taste the sauce and season with salt and pepper to taste. Once satisfied, mix in the spaghetti, sliced chicken, mushrooms, and parsley.
- Grease a 9x13" baking dish and pour in the spaghetti mixture. Top with the remaining mozzarella and breadcrumbs and cover with a piece of parchment paper then foil. Bake for 20 minutes then remove the parchment and foil and baked for another 15 minutes. For added color, broil for the last 1-2 minutes but watch carefully. After removing from the oven, let the chicken tetrazzini rest for 10-15 minutes before serving. Enjoy!
Video
Notes
- Chicken. Chicken breasts or rotisserie chicken meat can be subbed for the chicken thighs.
- Undercook the pasta. Fully cooked pasta will become mushy after baking for another 30 minutes, so shoot for a bit firmer than al dente or about 2-3 minutes less than the box instructions.
- Broil for color. Bake the pasta until the cheese and breadcrumbs is bubbly and slightly browned on top. For extra color, broil for 1-2 minutes, but watch very carefully to avoid burning.
- Leftovers. Chicken tetrazzini can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat in the microwave or a 350°F oven.
Nutrition
Calories: 757kcal | Carbohydrates: 55.3g | Protein: 41.3g | Fat: 41g | Saturated Fat: 20.5g | Cholesterol: 197mg | Sodium: 720mg | Fiber: 3.2g | Sugar: 4.2g | Calcium: 223mg | Iron: 6mg
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