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Chicken Tetrazzini

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A warm and satisfying dish featuring tender chicken, creamy sauce, and pasta, baked to perfection with a crunchy topping.

Ingredients

  • 8 ounces spaghetti or linguine
  • 2 cups cooked chicken, shredded or diced
  • 1 cup sliced button or cremini mushrooms
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup vegetable or chicken broth (low-sodium recommended)
  • 1 cup heavy cream (can substitute half-and-half)
  • 1 cup grated Parmesan cheese, plus extra for topping
  • 2 tablespoons butter
  • 2 tablespoons flour
  • Salt and pepper to taste
  • ½ cup bread crumbs for topping (optional)

Instructions

  1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
  2. Sauté the butter in a large skillet over medium heat, then add the diced onion and sliced mushrooms. Cook until the onion is translucent and mushrooms are tender, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
  3. Make the sauce by sprinkling the flour over the sautéed vegetables and mixing well. Slowly pour in the broth while stirring to prevent lumps. Add the heavy cream and cook until the mixture thickens slightly, around 3-5 minutes.
  4. Combine the cooked chicken and pasta with the sauce, mixing until well coated, adding salt and pepper to taste and half of the grated Parmesan cheese.
  5. Transfer the mixture into a greased 9×13 inch baking dish and spread it out evenly.
  6. Add the remaining Parmesan cheese and bread crumbs on top.
  7. Bake at 350°F (175°C) for about 20-25 minutes, or until golden brown and bubbly.
  8. Serve after letting it cool for a few minutes.

Notes

For added crunch, broil for a few minutes at the end of baking.

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