Description
Indulge in a comforting and creamy Chicken Tetrazzini, a classic baked pasta dish loaded with tender chicken, mushrooms, and a luscious cheese sauce. This recipe is perfect for a cozy family dinner or a gathering with friends.
Ingredients
Scale
Main Dish:
- 12 ounces spaghetti or linguine, broken in half
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces white mushrooms, sliced
Sauce:
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Additional:
- 3 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- 1/2 cup dry white wine
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat oven to 375°F.
- Cook Pasta: Cook pasta until al dente, drain, and set aside.
- Prepare Sauce: Sauté onion in butter, add garlic, mushrooms, then flour. Gradually whisk in broth, milk, cream, and wine. Season and add chicken, peas, and half of Parmesan.
- Combine Pasta and Sauce: Toss cooked pasta in the sauce mixture until well coated.
- Bake: Transfer to a baking dish, top with cheeses and breadcrumbs mixed with olive oil. Bake for 25–30 minutes until golden and bubbly.
- Serve: Let rest for 5 minutes before serving.
Notes
- You can substitute turkey for chicken.
- For a lighter version, use half-and-half and low-fat milk.
Nutrition
- Serving Size: 1 portion (about 1 1/2 cups)
- Calories: 520
- Sugar: 5g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
