Description
Indulge in the comfort of creamy Chicken Tetrazzini, where tender chicken meets al dente pasta in a rich, savory sauce. This dish is perfect for busy weeknights or elegant gatherings, delivering a delightful burst of flavors with every bite. It’s a cozy meal that promises warmth, satisfaction, and that irresistible aroma wafting through your kitchen.
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 8 oz spaghetti or linguine
- 1 cup fresh button or cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup low-sodium chicken broth
- 1 cup panko breadcrumbs
- 2 tbsp butter (for breadcrumbs)
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Sauté chopped onions and minced garlic until fragrant and translucent (about 3-4 minutes).
- Add shredded chicken to the skillet and cook until golden brown on all sides.
- Stir in sliced mushrooms and cook until softened (about 5 minutes).
- Pour in heavy cream and chicken broth; bring to a simmer. Mix in grated Parmesan cheese until melted.
- Combine the cooked pasta with the creamy mixture in the skillet.
- Transfer to a greased baking dish, top with panko breadcrumbs mixed with melted butter, and bake for about 25 minutes until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg