Chicken Tetrazzini
This chicken tetrazzini is comforting creamy lusciousness; a cheesy pasta bake loaded with juicy chicken and plump mushrooms.
Serving: 8 as a main coarse
Ingredients
For the Chicken Tetrazzini:
12 oz thin spaghetti or linguine
4 medium boneless skinless chicken breasts (2 lbs), trimmed
1 lb button mushrooms, thickly sliced
1 medium onion,
finely chopped
3-4 garlic cloves, minced
Salt and Pepper
Olive Oil
For the Creamy Sauce:
4 Tbsp unsalted butter
⅓ cup all-purpose flour
2 cups low sodium chicken broth
1 Tbsp lemon juice
1½ cups half and half (or sub with equal parts milk & heavy cream)
¼ cup fresh parsley, chopped, plus more to garnish
1½ to 2 cups shredded mozzarella cheese
Instructions
Preheat Oven to 350˚F. Cook pasta in a large pot of salted water until aldente according to package instructions then rinse to stop the cooking process, drain and set aside.
In a large dutch oven pot or deep saute pan (if baking in a casserole dish), melt 1 Tbsp butter and 1 Tbsp oil over medium-high heat. Season chicken breasts with about ½ tsp salt and ¼ tsp pepper. Once oil is hot, saute chicken until golden brown on both sides and cooked through (about 4 min per side). Remove to cutting board to cool then cut into bite-sized pieces.
In the same pot (no need to wash it), add 3 Tbsp oil then add sliced mushrooms and saute 2 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sautee another 1-2 min. Remove to the cutting board with chicken.
In the same pot, melt 4 Tbsp butter and whisk in ⅓ cup flour until lightly golden (1½ min). Add 2 cups chicken broth, 1 Tbsp lemon juice, ½ tsp salt, ¼ tsp pepper or season to taste and whisk until smooth. Add 1½ cups half and half and bring to a simmer.
Return chicken, mushrooms, onions and pasta to the pot then season to taste with salt and pepper, sprinkle in ¼ cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 min then remove lid and continue baking 15 min.
Notes
*Simplify this by using rotisserie chicken *If baking in a 13x9 casserole dish, cover with foil and bake 25-30 minutes then bake uncovered an additional 10-15 min (it bakes 5-10 min faster in a casserole dish)
