Chicken Tetrazzini
A delicious and comforting dish combining tender chicken, mushrooms, and pasta in a creamy sauce, baked to perfection for family dinners.
Ingredients
Pasta Ingredients
- 500 g 500g / 1lb spaghetti or other long pasta, cooked per packet (penne, macaroni, ziti ok too)
Chicken and Sauce Ingredients
- 500 g 500g / 1lb chicken thighs, skinless boneless
- 4 tbsp 4 tbsp (60g) butter, unsalted
- 500 g 500g / 1lb mushrooms, sliced 1/2 cm / 1/5″ thick
- 2 cloves 2 garlic cloves, minced
- 1 medium 1 onion, finely chopped
- 4 tbsp 4 tbsp flour
- 2 cups 2 cups milk, any fat, any type
- 1 cup 1 cup cream, heavy/thickened (sub more milk)
- 2 cups 2 cups chicken stock/broth, low sodium (or water + 2 stock cubes)
- 1/2 tsp 1/2 tsp black pepper
- 1 tsp 1 tsp salt
- 2 cups 2 cups cheese, shredded (cheddar, jack, colby – not mozzarella)
Instructions
Preparation
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken thighs and cook until golden brown. Remove chicken and set aside.
Making the Sauce
- In the same skillet, add 4 tablespoons of butter. Once melted, add the chopped onions and mushrooms. Sauté until softened. Stir in the minced garlic and cook for another minute.
- Sprinkle in the flour and stir well for about 2 minutes. Slowly add the milk, cream, and chicken stock while stirring continuously to avoid lumps. Cook until the sauce thickens.
Combining the Ingredients
- Add the cooked pasta to the sauce. Tear the chicken into bite-sized pieces and mix it in. Season with salt and pepper.
Baking
- Pour the mixture into a baking dish. Top it with shredded cheese. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the cheese is bubbly and golden.
Notes
Serve hot with garnished fresh herbs like parsley. Pairs well with a green salad or garlic bread. Can use leftover rotisserie chicken and add veggies like peas or bell peppers for extra nutrition. Experiment with different cheese types for unique flavors. For a lighter version, use low-fat milk and skip the cream, or substitute mushrooms with spinach or broccoli.