Homemade Chicken Tetrazzini
A cozy comfort food classic featuring tender chicken, creamy sauce, and al dente pasta.
Equipment
- Large Pot
- Large Skillet
- Baking Dish
Ingredients
Main Ingredients
- 3-4 cups Cooked Chicken Shredded or diced, preferably leftover roasted or grilled chicken.
- 8 ounces Spaghetti or Linguine Cook until al dente.
- 1 cup Sliced Mushrooms Sauté until golden brown.
- 1 medium Onion Finely chopped.
- 2-3 cloves Garlic Minced.
- 2 cups Low-Sodium Chicken Broth
- 1 cup Heavy Cream
- 1 cup Grated Parmesan Cheese Plus an additional 1/2 cup for topping.
- 2 tablespoons Butter For sautéing vegetables.
- Salt and Pepper To taste.
- Fresh Parsley Chopped, for garnish (optional).
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti or linguine in salted boiling water until al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes.
- Add the sliced mushrooms and cook until tender and lightly browned, about 5-7 minutes.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine. Allow to simmer.
- Add the shredded chicken and mix well.
- Incorporate the drained pasta, folding it into the chicken and sauce mixture.
- Remove from heat and stir in 1 cup of grated Parmesan cheese.
- Transfer the mixture to a greased 9x13-inch baking dish and top with an additional 1/2 cup of Parmesan cheese.
- Bake for 25-30 minutes until the top is golden brown and bubbly.
- Let cool for a few minutes, garnish with parsley, and serve warm.
Notes
For variations, consider adding vegetables or different types of cheese.