Description
Indulge in the comforting flavors of this creamy and satisfying Chicken Tetrazzini. A classic baked pasta dish loaded with tender chicken, earthy mushrooms, and a luscious Parmesan cream sauce, finished with a crispy breadcrumb topping.
Ingredients
Scale
Spaghetti:
- 12 oz spaghetti, broken in half and cooked al dente
Sauce:
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound cremini or white mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
Additional Ingredients:
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded mozzarella cheese
- 1/4 cup plain breadcrumbs
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook Spaghetti: Cook the spaghetti al dente according to package directions, drain, and set aside.
- Prepare Sauce: In a skillet, melt butter, sauté onion, garlic, and mushrooms. Stir in flour, then gradually whisk in broth, milk, and cream. Simmer until thickened.
- Combine Ingredients: Add chicken, peas, Parmesan, salt, pepper, and nutmeg to the sauce. Toss in cooked spaghetti.
- Bake: Transfer mixture to a baking dish, top with mozzarella and breadcrumbs. Bake for 25-30 minutes.
- Serve: Let it rest for 5-10 minutes before serving.
Notes
- You can substitute turkey for the chicken.
- Add a splash of dry white wine for extra depth.
- Try whole-wheat spaghetti for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 610
- Sugar: 5g
- Sodium: 480mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 120mg
