Chicken Tetrazzini Recipe

Chicken Tetrazzini Recipe

Classic Chicken Tetrazzini

This recipe combines tender chicken, creamy sauce, and pasta for a satisfying and flavorful casserole.

Ingredients:

  • For the Pasta:

    • 1 pound dried spaghetti or linguine
    • Salt

  • For the Chicken:

    • 2 boneless, skinless chicken breasts (or 4 cups cooked and shredded chicken)
    • 1 tablespoon olive oil
    • Salt and freshly ground black pepper

  • For the Creamy Sauce:

    • 4 tablespoons butter
    • 1/3 cup all-purpose flour
    • 2 ½ cups low-sodium chicken broth
    • 1 tablespoon lemon juice
    • 1 ½ cups heavy cream (or 1 cup milk and ½ cup heavy cream)
    • 1 teaspoon dried thyme
    • 1 teaspoon dried parsley
    • Salt and freshly ground black pepper
    • Pinch of nutmeg (optional)

  • For the Topping:

    • 1 ½ cups shredded mozzarella cheese
    • ½ cup grated Parmesan cheese
    • ¼ cup chopped fresh parsley (optional)

Cooking Guide:

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente. Drain the pasta and set aside.

  2. Cook the Chicken (if using raw chicken): Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Add chicken to the pan and cook for 4-5 minutes per side, or until golden brown and cooked through. Let cool slightly, then shred the chicken into bite-sized pieces.

  3. Make the Creamy Sauce: In the same skillet (or a saucepan) melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Slowly whisk in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.

  4. Stir in lemon juice, cream, thyme, parsley, salt, pepper, and nutmeg (if using). Bring back to a simmer and cook for an additional 2-3 minutes, or until the sauce thickens slightly.

  5. Assemble the Casserole: Preheat oven to 375°F (190°C). In a large bowl, combine the cooked pasta, shredded chicken, and creamy sauce. Toss to coat evenly.

  6. Transfer the mixture to a greased 9×13 inch baking dish. Top with mozzarella cheese and Parmesan cheese.

  7. Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving. Garnish with fresh parsley (optional).

Tips:

  • For a richer flavor, use leftover rotisserie chicken instead of cooking your own.
  • You can substitute other types of pasta for spaghetti or linguine, such as fettuccine or penne.
  • If the sauce seems too thick, add a splash of chicken broth or milk to thin it out.
  • For a vegetarian option, omit the chicken and add additional chopped vegetables like peas, broccoli, or mushrooms to the sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Must Tried Recipes :