Description
Chicken tetrazzini becomes a creamy comfort classic that welcomes friends around your dinner table with its cheesy, pasta-packed warmth. Pasta twirled with tender chicken, mushrooms, and a rich sauce creates a satisfying meal that feels like a delicious hug from your kitchen.
Ingredients
Scale
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 lb spaghetti or fettuccine
- 8 oz sliced fresh mushrooms (cremini or white button)
Sauce and Flavor Enhancers:
- ½ cup (1 stick) unsalted butter
- ½ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- ¼ cup dry sherry (optional)
- ½ cup grated Parmesan cheese, plus more for topping
- 2 tablespoons olive oil
Aromatics and Garnish:
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- To taste salt
- To taste black pepper
- ¼ cup chopped fresh parsley, for garnish
- ½ cup breadcrumbs, tossed with 2 tablespoons melted butter
Instructions
- Poach 2 lbs of chicken breasts in water or broth at 165°F for 15-20 minutes. Shred the meat thoroughly using two forks.
- Boil 1 lb of spaghetti in salted water for 8-10 minutes until al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking.
- Melt ½ cup butter in a large skillet over medium heat. Sauté 1 chopped onion for 5-7 minutes until translucent.
- Add 2 minced garlic cloves and 8 oz sliced mushrooms. Cook for 8-10 minutes until mushrooms release their moisture.
- Sprinkle ½ cup flour over the vegetables. Stir constantly for 1-2 minutes to create a roux.
- Gradually whisk in 4 cups chicken broth, scraping the pan’s bottom to release browned bits.
- Simmer the sauce for 5-7 minutes until it thickens slightly. Stir in 1 cup heavy cream and ¼ cup dry sherry.
- Season the sauce with salt and black pepper. Stir in ½ cup Parmesan cheese until melted and smooth.
- Combine shredded chicken and cooked pasta with the sauce. Mix thoroughly to coat evenly.
- Transfer the mixture to a greased 9×13 inch baking dish. Top with ½ cup breadcrumbs mixed with 2 tablespoons melted butter.
- Bake at 350°F for 20-25 minutes until golden brown and heated through.
- Remove from oven and let rest for 5 minutes. Sprinkle ¼ cup fresh parsley on top before serving.
Notes
- Make sure to shred chicken thoroughly for even distribution throughout the dish.
- For a lighter version, swap heavy cream with half-and-half or whole milk and reduce cheese quantity.
- Toast breadcrumbs separately before adding to create extra crispy, golden topping that adds wonderful texture.
- When poaching chicken, add aromatics like bay leaf or thyme to the liquid for subtle flavor enhancement.
- Prep Time: 10-15 minutes
- Cook Time: 54-67 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 546 kcal
- Sugar: 2 g
- Sodium: 365 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 110 mg