Description
Creamy chicken tetrazzini delivers comfort in every forkful, blending tender pasta, succulent chicken, and rich parmesan sauce. Hearty Italian-American classic promises a delightful meal that brings warmth and satisfaction to your dinner table.
Ingredients
Scale
Main Protein:
- 3 cups cubed rotisserie or roast chicken meat
- 1/2 cup grated Parmesan cheese
Pasta and Base:
- 1 pound dry fettuccini noodles
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1/2 cup breadcrumbs
Vegetables and Seasonings:
- 1/2 pound button mushrooms, diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 2 tablespoons olive oil
- 2 1/4 sticks unsalted butter, divided
- 1/2 cup semi-dry or dry white wine
- 1/3 cup all-purpose flour
- 1 tablespoon chopped fresh thyme leaves
- 1/3 cup chopped fresh parsley
- 1/4 teaspoon ground nutmeg
- 1 teaspoon seasoned salt
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prepare the culinary workspace by heating the oven to 375°F (190°C) and generously coating a spacious baking vessel with non-stick preparation.
- Submerge fettuccine in boiling water, following package instructions for precise cooking. Carefully drain and reserve the pasta.
- Activate a large skillet with olive oil and butter, creating a flavor-rich environment. Introduce mushrooms, onions, garlic, and thyme, allowing them to soften and release their aromatic essence for approximately 6–7 minutes.
- Deglaze the pan with white wine, permitting the liquid to reduce and concentrate its flavors over 2–3 minutes.
- Initiate a separate sauce preparation by melting remaining butter. Incorporate flour to construct a velvety roux, cooking briefly to eliminate raw flour taste.
- Gradually introduce milk, cream, and chicken broth, whisking continuously to prevent lumps. Enhance with nutmeg, seasoned salt, kosher salt, and black pepper.
- Simmer the sauce until it reaches a luxurious, thickened consistency, typically requiring 5–7 minutes of attentive stirring.
- Fold sautéed vegetables, tender chicken pieces, perfectly cooked pasta, half the chopped parsley, and Parmesan cheese into the creamy sauce, ensuring each ingredient is elegantly coated.
- Transfer the harmonious mixture to the prepared baking dish, creating an even layer.
- Sprinkle breadcrumbs and remaining parsley across the surface for a delightful textural contrast.
- Bake in the preheated oven until the top transforms into a golden, bubbling masterpiece, approximately 25–30 minutes.
- Allow the dish to rest and settle for 5 minutes before serving, enabling flavors to meld and sauce to stabilize.
Notes
- Experiment with gluten-free pasta alternatives like rice or chickpea noodles for a celiac-friendly version.
- Swap chicken with tofu or roasted vegetables to create a vegetarian-friendly dish that’s equally delicious and satisfying.
- Use leftover rotisserie chicken or quickly poach chicken breasts to save time and add extra flavor to the tetrazzini.
- Prepare the entire casserole ahead of time and refrigerate, then bake when ready to serve for a convenient make-ahead meal that’s perfect for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 701
- Sugar: 4 g
- Sodium: 751 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 122 mg