Description
A cozy and creamy chicken tetrazzini that combines tender chicken, pasta, and a rich sauce, perfect for family gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 ounces spaghetti or fettuccine, uncooked
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil a large pot of salted water and cook the spaghetti or fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sliced mushrooms, sauté for about 5-7 minutes until tender.
- Add minced garlic and shredded chicken, cooking for another 2-3 minutes until heated through.
- Pour in the chicken broth and heavy cream, stir in dried thyme and let simmer for about 5 minutes.
- Add the cooked pasta and frozen peas to the skillet, mixing until well-coated with the sauce, then season with salt and pepper.
- Remove from heat and stir in half of the grated Parmesan cheese until melted.
- Preheat your oven to 350°F (175°C) and pour the mixture into a greased 9×13-inch baking dish.
- Sprinkle the remaining Parmesan cheese on top and bake for 20-25 minutes or until bubbly and golden brown.
- Garnish with fresh parsley before serving.
Notes
This dish can be prepared ahead and stored in the fridge for up to 2 days or frozen for up to a month. Reheat at 350°F for about 25-30 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg