Description
A creamy, comforting pasta dish featuring tender chicken, mushrooms, and a rich, savory sauce baked to perfection.
Ingredients
Scale
- 8 ounces spaghetti or fettuccine
- 2 cups cooked chicken, shredded or diced
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup frozen peas (optional)
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti or fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add the onions and garlic, cooking until softened.
- Add the sliced mushrooms and cook until they are browned and tender.
- Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes.
- Gradually whisk in the chicken broth and heavy cream, stirring constantly until the mixture thickens.
- Stir in the cooked chicken, Parmesan cheese, salt, pepper, thyme, and red pepper flakes. Mix well.
- Combine the cooked pasta with the chicken mixture, ensuring the pasta is well coated.
- Transfer the mixture to a greased 9×13 inch baking dish.
- In a small bowl, combine breadcrumbs and melted butter. Sprinkle this mixture evenly over the top of the tetrazzini.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
- Remove from oven and let cool for a few minutes before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 25
- Cholesterol: 75
Keywords: chicken tetrazzini, creamy pasta, chicken dish, baked pasta, comfort food