Chicken Tetrazzini

By sassy47

Ingredients

• For the Creamy Chicken Tetrazzini Sauce:
• 12 oz thin spaghetti or linguine
• 4 medium boneless skinless chicken breasts (2 lbs), trimmed
• 1 lb button mushrooms, thickly sliced
• 1 medium onion, finely chopped
• 3-4 garlic cloves, minced
• Salt and Pepper
• Olive Oil
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 cups low sodium chicken broth
• 1 Tbsp lemon juice
• 1 1/2 cups half and half (or sub with equal parts milk & heavy cream)
• 1/4 cup fresh parsley, chopped, plus more to garnish
• 1 1/2 to 2 cups shredded mozzarella cheese

Details

Servings 8
Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

Preheat Oven to 350˚F. Cook pasta in a large pot of salted water until aldente (about 9 min or according to package instructions – do not overcook since it still cooks in the oven) rinse to stop the cooking process, drain and set aside.
In a large dutch oven pot or deep saute pan (if baking in a casserole dish), melt 1 Tbsp butter and 1 Tbsp oil over medium-high heat. Season chicken breasts with about 1/2 tsp salt and 1/4 tsp pepper. Once oil is hot, saute chicken until golden brown on both sides and cooked through (about 4 min per side). Remove to a cutting board to cool then dice chicken into bite-sized pieces.
In the same pot (no need to wash it), add 3 Tbsp oil then add sliced mushrooms and saute 2 minutes or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sautee another 1-2 min. Remove to the cutting board with chicken.
In the same pot, melt 4 Tbsp butter and whisk in 1/3 cup flour until lightly golden (1 1/2 min). Add 2 cups chicken broth, 1 Tbsp lemon juice, 1/2 tsp salt, 1/4 tsp pepper or season to taste and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer.
Return chicken, mushrooms, onions and pasta to the pot then season to taste with salt and pepper, sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 minutes then remove lid and continue baking 15 minutes. (See notes below for 13×9 casserole dish baking tips).
Simplify this by using rotisserie chicken
*If baking in a 13x9 casserole dish, cover with foil and bake 25-30 minutes then bake uncovered an additional 10-15 min (it bakes 5-10 min faster in a casserole dish)