Chicken Tetrazzini 🍝
Spaghetti and chicken folded into a silky mushroom cream sauce, baked until the parmesan top turns golden.
Ingredients (serves 6)
- 1 lb chicken breast
- 12 oz spaghetti
- 8 oz mushrooms
- 1 cup heavy cream
- 2 cups chicken stock
- 1 cup grated parmesan
- 1 onion
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 0.5 cup frozen peas
- 0.5 tsp salt
- 0.5 tsp black pepper
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Try AnychefInstructions
- 1
Heat the oven to 375°F. Boil the spaghetti 2 minutes short of package time, then drain.
- 2
Slice the mushrooms and dice the onion and chicken. Cook them in butter in a large skillet over medium-high heat until the chicken is no longer pink, about 6 minutes.
- 3
Sprinkle in the flour and stir 1 minute, then whisk in the stock and cream. Simmer until it coats a spoon, about 4 minutes.
- 4
Fold in the spaghetti, peas, half the parmesan, salt, and pepper, then transfer to a greased 9x13 dish.
- 5
Top with the remaining parmesan and bake at 375°F until golden and bubbling, about 25 minutes.
- 6
Rest 5 minutes before serving.
