If you're looking for a comforting meal that brings together juicy chicken, creamy sauce, and perfectly cooked pasta, this Savory Herb Chicken Tetrazzini is the dish for you. It's a delicious twist on a classic that's just perfect for a cozy dinner at home.
Chicken breasts are the star of this dish, providing lean protein that's juicy and tender when cooked properly. Fettuccine pasta is perfect for soaking up the creamy sauce. White mushrooms add an earthy flavor, while baby spinach contributes freshness and color. Onion and garlic form the aromatic base. The combination of heavy cream and chicken broth creates a luscious sauce, with white wine adding a sophisticated touch. Parmesan cheese ensures a cheesy, umami richness. Olive oil and butter are used for sautéing, adding flavor and preventing sticking. Finally, oregano and thyme bring a fragrant herbal note that ties everything together.
This dish pairs beautifully with a simple green salad dressed with vinaigrette to balance the richness. A glass of the same white wine used in the recipe or a crisp sparkling water with lemon also makes a refreshing accompaniment.
Start by preheating your oven to 350°F (175°C). While that's heating up, cook the fettuccine according to the package instructions. Drain it well and set it aside. In a large skillet, heat up the olive oil over medium heat. Season the chicken breasts with a little salt and pepper, then cook them until they're golden brown on the outside. This should take about 6-7 minutes per side. Once they're done, remove them from the skillet and set them aside.
In the same skillet, reduce the heat slightly and add the butter. Once melted, toss in the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant. Next, add the sliced mushrooms and baby spinach. Cook until the mushrooms are nicely browned and the spinach has wilted down. This should take only a few minutes.
Pour in the white wine and let it simmer for about 3 minutes, allowing the alcohol to evaporate and the flavors to meld. Stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Slice the reserved chicken into bite-sized pieces and return it to the skillet, letting it simmer for another 5 minutes to soak up the flavors.
Now, add the cooked fettuccine to the skillet along with the Parmesan cheese, oregano, and thyme. Toss everything together until the pasta is well-coated in the creamy sauce. Season with salt and pepper to taste. Transfer this delicious mixture into a baking dish, spreading it out evenly. Pop it in the oven and bake for about 25 minutes. Once done, let it cool slightly before serving.
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