Chicken Tetrazzini

Instructions

Preheat the Oven – Set the oven rack to the middle position. Heat the oven to 375°F (190ºC).
Cook the Pasta – In a large Dutch oven or pot, bring the water to a boil. Add 1 tablespoon of salt and stir to dissolve. Add the spaghetti and cook according to package directions until al dente, about 9 to 10 minutes.
Drain in a colander and rinse with cool water for about 30 seconds to immediately stop the cooking process. Leave some moisture on the surface to prevent sticking, and set aside.
Prepare the Chicken – Cut each chicken breast in half horizontally to make two cutlets. Season both sides with salt and pepper.
Cook the Chicken – Heat a large skillet over medium heat, and add the olive oil. Once hot but not smoking, add the chicken breasts. Cook until lightly golden brown, about 5 minutes. Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes.
Transfer to a cutting board and rest for 5 to 10 minutes. Shred or cut in ½” diced pieces. Set aside.
Cook the Vegetables – Using the same pan to cook the chicken, melt 2 tablespoons butter over medium heat, then add the onions. Saute until fragrant and translucent, about 3 minutes. Add the garlic and Italian seasonings, and saute for 30 seconds.
Add the mushrooms, 1 teaspoon salt, and ½ teaspoon pepper. Cook until most of the moisture is released and mushrooms are tender, about 5 to 6 minutes. Transfer to a bowl and set aside.
Make the Sauce – Melt 6 tablespoons of butter in the pan. Stir in the flour, and cook until the roux turns golden blonde, about 2 minutes. Turn the heat up to medium-high. Gradually whisk in the chicken stock, stirring constantly until thickened. Stir in the heavy cream, whisking until a smooth sauce is formed.
Turn off the heat. Stir in ½ cup of the mozzarella and ½ cup of parmesan cheese until melted. Stir in 1 teaspoon of salt. Season to taste with more salt and pepper if desired.
Combine Ingredients – Add the pasta, diced chicken, peas, and mushrooms to the pot. Stir to combine.
Layer the Casserole – Lightly grease a 13x9-inch baking dish with olive oil or butter. Spread the pasta mixture evenly in the pan. Evenly sprinkle ½ cup mozzarella cheese, ½ cup parmesan cheese, and bread crumbs on top.
Bake – Cook until the edges are hot and bubbly and the surface is lightly golden brown, 30 to 35 minutes. For an extra crispy and golden brown surface, broil for an additional 2 to 3 minutes. Watch carefully for the color change to prevent burning.
Serve – Garnish with some of the chopped parsley and serve hot.

Ingredients

Instructions

Notes

Nutrition