Classic Chicken Tetrazzini

A delightful and comforting pasta dish combining tender chicken, creamy mushroom sauce, and spaghetti for a satisfying meal.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 tbsp butter

1 tbsp olive oil

1 lb chicken breast, cubed

Salt and pepper to taste

1 onion, diced

2 cloves garlic, minced

8 oz mushrooms, sliced

1/4 cup all-purpose flour

2 cups chicken broth

1 cup heavy cream

1/2 cup dry white wine

1/2 cup grated Parmesan cheese

12 oz spaghetti, cooked

1/2 cup breadcrumbs

1/4 cup fresh parsley, chopped

Instructions

1. Preheat oven to 350°F (175°C).

2. In a large skillet over medium heat, melt butter with olive oil. Add chicken cubes, season with salt and pepper, and cook until browned. Remove chicken and set aside.

3. In the same skillet, add onion and garlic, sauté until translucent. Add mushrooms and cook until softened.

4. Sprinkle flour over the vegetables, stirring constantly for about 2 minutes.

5. Gradually whisk in chicken broth, heavy cream, and white wine, bringing to a simmer. Stir in Parmesan cheese until sauce thickens.

6. Return chicken to the skillet, mix well to combine.

7. In a large baking dish, combine cooked spaghetti and chicken-mushroom mixture. Toss to coat evenly.

8. Top with breadcrumbs and parsley.

9. Bake in preheated oven for 25-30 minutes or until golden brown on top.

10. Let cool slightly before serving.

Storage

Store leftover Chicken Tetrazzini in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place in an oven-safe dish and cover with foil. Warm in a preheated oven at 300°F (150°C) until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.