Chicken Tetrazzini
A creamy pasta bake combining tender chicken, nutty mushrooms, and comforting spaghetti in a luscious sauce, perfect for family gatherings.
Ingredients
Main Ingredients
- 300 g cooked chicken breast (shredded or diced)
- 200 g spaghetti (or any pasta of your choice)
- 1 cup chicken broth (low-sodium is preferred) 240ml
- 1 cup heavy cream 240ml
- 1 cup grated mozzarella cheese (for creaminess, 120g)
- 1 cup mushrooms (sliced, any variety you prefer) (100g)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil (for sautéing)
- Salt and pepper to taste
- ½ cup breadcrumbs (for topping) (60g)
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Begin by boiling a pot of salted water. Add your chosen pasta and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent, about 3 minutes. Then, stir in the sliced mushrooms and minced garlic, cooking for an additional 4-5 minutes until soft.
- Pour in the chicken broth and heavy cream, stirring to combine. Let it simmer for about 5 minutes to thicken slightly. Season with salt and pepper to your liking.
- Add the shredded chicken and cooked pasta to the skillet, stirring gently until everything is well coated in the creamy mixture.
- Pour the mixture into a greased baking dish, spreading it evenly. Sprinkle with mozzarella cheese and breadcrumbs for a crunchy topping.
- Preheat your oven to 375°F (190°C). Bake uncovered for about 25 minutes or until the top is golden and bubbly.
- Once out of the oven, let it rest for a few minutes. Garnish with freshly chopped parsley if desired, and enjoy your delicious creation!
Notes
To store, allow to cool before transferring to an airtight container. Can be refrigerated for up to 3-4 days or frozen for up to 3 months. Reheat in the oven for best results.