Chicken Tetrazzini
A comforting, creamy pasta dish featuring tender chicken, delightful mushrooms, and a rich sauce, perfect for busy weeknights or gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Can be made gluten-free or dairy-free
Ingredients
- 8 oz pasta (spaghetti or fettuccine)
- 2 cups cooked shredded chicken
- 1 cup mushrooms, sliced
- 1 cup peas (fresh or frozen)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Boil the pasta according to package instructions. Once cooked, drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the sliced mushrooms and cook until softened, about 4-5 minutes.
- Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken broth and heavy cream. Continue whisking until the mixture is smooth and begins to thicken.
- Add the cooked chicken, peas, garlic powder, onion powder, salt, and pepper to the sauce. Mix well and bring it to a gentle simmer.
- Combine the cooked pasta with the chicken mixture, ensuring every piece is evenly coated with the creamy sauce.
- Pour the mixture into a greased baking dish. If desired, sprinkle the top with shredded cheese and breadcrumbs for added crunch.
- Bake in the preheated oven for 25-30 minutes or until the top is bubbly and golden brown.
Notes
Use rotisserie chicken for added convenience and consider different vegetables or proteins for variety.
Find it online: https://www.effortlessrecipe.com/chicken-tetrazzini/