Creamy Chicken Tetrazzini
A delightful blend of flavors and textures, this Creamy Chicken Tetrazzini with Parmesan is perfect for weeknight dinners or special occasions, featuring a rich, creamy sauce and tender shredded chicken.
Ingredients
Pasta and Chicken
- 12 oz spaghetti The foundation of this dish, the pasta absorbs the delicious sauce.
- 3 cups cooked shredded chicken Tender and juicy, this chicken is the star protein.
Vegetables
- 1 cup frozen peas Optional, adds color and freshness.
- 8 oz cremini or button mushrooms, sliced Enhances the flavor profile and adds texture.
- 1 small yellow onion, finely diced Forms the flavor foundation when cooked until soft.
- 3 cloves garlic, minced Adds fragrant depth.
Sauce Ingredients
- 4 tablespoons unsalted butter Serves as the base for sautéing.
- 1/4 cup all-purpose flour Helps thicken the sauce.
- 2 cups low-sodium chicken broth Provides moisture and enhances flavor.
- 1 cup whole milk Adds a smooth texture.
- 1 cup heavy cream Provides indulgent creaminess.
- 1 teaspoon kosher salt Essential for enhancing flavors.
- 1/2 teaspoon black pepper Adds a mild kick.
- 1/4 teaspoon dried thyme Lends an earthy touch.
Toppings
- 1 cup freshly grated Parmesan cheese Nutty, savory layer.
- 3/4 cup panko breadcrumbs Provides a crunchy topping.
- 2 tablespoons unsalted butter, melted Mixed with panko for a golden topping.
- 1/3 cup freshly grated Parmesan cheese Extra flavor-packed topping.
- 2 tablespoons chopped fresh parsley For finishing.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil, add the spaghetti and cook until just shy of al dente. Drain and set aside.
Cooking the Filling
- In a large skillet, melt 4 tablespoons of butter over medium-high heat. Add the mushrooms and sauté for 6-8 minutes until browned.
- Add diced onion and cook for about 3 minutes until softened, then stir in minced garlic and cook for an additional 30 seconds.
- Sprinkle flour over the mushroom mixture, stir for about a minute, then whisk in chicken broth, milk, and heavy cream. Season with salt, black pepper, and thyme. Simmer for 4-6 minutes until lightly thickened.
- Remove from heat and stir in 1 cup of grated Parmesan until melted and smooth.
- Fold in the cooked spaghetti, shredded chicken, and peas (if using). Spread evenly into the prepared baking dish.
Baking
- In a small bowl, mix panko breadcrumbs with melted butter and remaining Parmesan. Sprinkle over the mixture in the baking dish.
- Bake for 22-28 minutes until bubbly and golden.
- Let it rest for 5-10 minutes and garnish with fresh parsley before serving.
Notes
Use leftover chicken to save time. Avoid overcooking the pasta since it will bake. Customize with additional vegetables and use quality ingredients for the best flavor.