Description
A classic and comforting Chicken Tetrazzini recipe featuring tender chicken, pasta, and a creamy mushroom sauce, baked to golden perfection.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 8 ounces spaghetti or linguine, cooked and drained
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 375°F (190°C).
- Cook chicken breasts until done. Let cool, then shred or dice.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
- Add mushrooms and cook until browned, about 7-10 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Sprinkle in flour and cook, stirring constantly, for 1-2 minutes.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Stir in salt, pepper, and nutmeg.
- Add the cooked chicken, cooked pasta, and Parmesan cheese to the sauce. Stir to combine.
- Pour the mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine mozzarella cheese and breadcrumbs. Sprinkle over the pasta mixture.
- Drizzle with melted butter.
- Bake for 20-25 minutes, or until bubbly and golden brown on top.
- Let stand for 5 minutes before serving.
Notes
- For a richer sauce, you can use heavy cream instead of milk.
- Add frozen peas or chopped bell peppers for extra vegetables.
- Top with fresh parsley before serving for a pop of color and freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American