Chicken Tetrazzini
This creamy Chicken Tetrazzini combines tender chicken, sautéed mushrooms, and a rich sauce, all baked to perfection for a comforting meal.
Ingredients
- 8 ounces spaghetti noodles or pasta of your choice
- 5 tablespoons butter (divided)
- 3 large cloves garlic minced
- 8 ounces baby mushrooms sliced thin
- 3 cups cooked chicken chopped small
- 2 tablespoons all-purpose flour or brown rice flour for gluten-free
- 2 cups chicken broth
- 1 cup heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup shredded Parmesan or Pecorino Romano cheese
- 2 tablespoons fresh Italian parsley chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add minced garlic and sliced mushrooms, cooking for 3-5 minutes until browned.
- Add chopped chicken to the skillet, stirring to combine. Remove from heat.
- In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in flour to create a roux, then gradually add chicken broth while whisking.
- Increase heat to medium-high and bring to a simmer. Cook for 2 minutes, then stir in heavy cream.
- Simmer on low heat, stirring constantly, for 8-10 minutes until the sauce thickens. Season with salt and pepper.
- In a 9×13 baking dish, layer cooked pasta, then pour chicken and mushroom mixture over the top. Drizzle the sauce evenly over everything.
- Sprinkle shredded cheese on top. Bake for about 20 minutes until bubbling and cheese is melted and slightly browned.
- Garnish with chopped parsley before serving.
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Notes
Serve with a green salad or garlic bread for a complete meal!