For the Chicken Tetrazzini:

16 oz thin spaghetti or linguine

2 lbs cooked chicken breast cubed or shredded, or one rotisserie chicken.

8 oz button mushrooms thickly sliced

1 medium onion finely chopped

5 garlic cloves minced

1/4 cup unsalted butter

For the Creamy Sauce:

1/4 cup unsalted butter

1/3 cup ap flour

2 cups chicken broth

2 cups milk

1 cup cream

1 tsp salt or to taste

1/4 tsp black pepper freshly ground

1/4 cup parsley chopped, plus more to garnish

2 cups shredded mozzarella cheese

¼ cup parmesan cheese shredded


Cook the pasta in salted boiling water to al dente then drain, rinse with cold water and set aside.

Add butter to a large pot or Dutch oven over medium-high heat then saute mushrooms until they start to soften and turn golden. add the onion and cook for about 5 minutes or until translucent while mixing.

Add garlic and cook an additional minute. Once fragrant and softened, remove from heat and transfer the mixture to a bowl. Place back on medium-high heat, add 1/4 cup butter and whisk in the flour once melted. Cook for about a minute while whisking to make the roux.

Whisk in the chicken stock, season with salt and pepper then whisk in the milk and finally the cream. Once thickened add the mushroom and onion mixture along with the chicken, parsley, and pasta to the cream sauce then fold together so everything is well distributed. As you mix sprinkle in a cup of shredded mozzarella and 1/4 cup of parmesan cheese.

Transfer to 9×13 casserole dish, smooth out and top with remaining mozzarella cheese.

bake at 375F for 30 minutes or until bubbling and golden.

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