Description
Chicken Tetrazzini is a comforting creamy chicken and mushroom pasta bake, commonly made with spaghetti or similar pasta. This dish combines tender chicken thighs, sautéed mushrooms, and a rich, cheesy sauce made from butter, flour, milk, cream, and chicken stock. It is baked to golden perfection, delivering a hearty and satisfying meal perfect for family dinners.
Ingredients
Scale
Pasta
- 500g / 1lb spaghetti or other long pasta, cooked per packet (penne, macaroni, ziti also acceptable)
Chicken & Vegetables
- 500g / 1lb chicken thighs, skinless, boneless
- 500g / 1lb mushrooms, sliced 1/2 cm / 1/5″ thick
- 2 garlic cloves, minced
- 1 onion, finely chopped
Sauce
- 2 tbsp (30g) butter
- 4 tbsp (60g) unsalted butter
- 4 tbsp flour
- 2 cups milk, any fat, any type
- 1 cup heavy cream (or substitute with more milk)
- 2 cups low sodium chicken stock/broth (or water + 2 stock cubes)
- 1/2 tsp black pepper
- 1 tsp salt
Topping
- 2 cups shredded cheese (cheddar, jack, colby; avoid mozzarella)
Instructions
- Cook the pasta: Cook the spaghetti or chosen pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken thighs and cook until they are cooked through and lightly browned, about 5-7 minutes per side depending on thickness. Remove from heat, let cool slightly, then shred or chop into bite-sized pieces.
- Sauté the vegetables: In the same skillet, add 4 tablespoons of unsalted butter. Once melted, add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes. Add the sliced mushrooms and sauté until they release their moisture and become tender, approximately 8-10 minutes.
- Make the roux and sauce: Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook the flour for about 2 minutes to remove the raw taste. Gradually whisk in the milk, cream, and chicken stock, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes. Season with salt and black pepper to taste.
- Combine: Stir the shredded chicken and cooked pasta into the creamy mushroom sauce until well combined.
- Assemble the bake: Transfer the mixture to a greased baking dish. Sprinkle the shredded cheese evenly over the top.
- Bake: Preheat the oven to 180°C (350°F). Bake the casserole for about 30-35 minutes or until the cheese is melted, bubbly, and golden brown on top.
- Serve: Remove from the oven and allow to cool for a few minutes before serving. Enjoy your creamy, comforting Chicken Tetrazzini!
Notes
- Note 1: Any long pasta or similarly sized pasta like penne, macaroni, or ziti can be used depending on preference.
- Note 2: Skinless, boneless chicken thighs are preferred for tenderness and flavor, but chicken breast can be substituted.
- This dish can be prepared ahead of time and baked just before serving.
- You can adjust the thickness of the sauce by modifying the amount of flour or milk.
