Creamy Chicken Tetrazzini Recipe
Are you looking for a delicious, easy meal to make on Sunday night? Look no further than chicken tetrazzini! This recipe is made with spaghetti, chicken, and mushrooms tossed in a creamy white sauce. It's perfect for big families because it's budget-friendly and tastes great. All the ingredients are easily found at your local grocery store or farmer's market. Give this dish a try tonight!
Ingredients
Pasta
- 16 ounces thin spaghetti or linquine
- 3 large chicken breasts
- 8 ounces button mushrooms (sliced)
- 1 medium yellow onion
- 3-4 garlic cloves (minced)
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon unsalted butter
Creamy Sauce
- 4 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 2½ cups chicken broth
- 1½ cups heavy cream
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
- 1½ cups mozzarella cheese (shredded)
- ¼ cup parsley (chopped)
Instructions
- Boil 8 cups of water with a dash of salt in a large pot. Then, the add spaghetti and cook one minute less than the directions on the box, or until cooked al dente.
- While pasta is cooking sprinkle salt and pepper on both sides of the chicken breasts. Then, place a large skillet over medium-high heat. Let skillet warm up and add 2 tablespoons of olive oil and 1 tablespoon of butter. Once, butter is completely melted add chicken. Saute until golden brown on both sides. (about 4-5 minutes on each side) Remove chicken an place on cutting board to cool.
- In the same skillet that you cooked chicken in, add 2 tablespoons of olive oil to medium-high heat. Then add sliced mushrooms and saute until soft. (about 3-4 minutes) Add diced onions and saute onions until they are golden brown and soft. (about 5-7 minutes) Add minced garlic and cook for 1 minute and remove skillet from heat.
- While vegetables are cooking. Chop cooked chicken into ¾ inch chunks and set aside.
- Remove pasta from large pot and drain, set aside. Return pot to medium high heat and add 4 tablespoons of butter and flour, whisk together. Cook until roux is lightly browned. (about 1½ minutes) Add chicken broth, salt, pepper and stir until completely combined. Add heavy cream and bring to a simmer. Cook for 2 minutes.
- Lower heat to medium and combine chicken, onions, mushrooms and pasta into sauce. With a pair of tongs toss sauce and ingredients until everything is completely coated. Then, add parsley and toss again.
- Preheat oven to 350 degrees F.
- Add pasta and sauce mixture to a 13x9 baking dish. Cover pasta mixture with mozzarella cheese. Bake covered with foil for 25 minutes. Remove foil and bake for an additional 15 minutes uncovered.
- Remove from oven and garnish with fresh chopped parsley.
Notes
*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
Nutrition
Calories: 413kcalCarbohydrates: 43gProtein: 16gFat: 21gSaturated Fat: 10gCholesterol: 49mgSodium: 471mgPotassium: 454mgFiber: 2gSugar: 3gVitamin A: 638IUVitamin C: 6mgCalcium: 177mgIron: 2mg
Tried this recipe?Let us know how it was!