Chicken Tetrazzini - The Ultimate Weeknight Retro Classic

By Sip and Feast · 75 min

Ingredients

Instructions

1. Bring a large pot of salted water to a boil.
2. Heat olive oil in a large pan over medium heat. Pat the chicken dry, season both sides with salt and pepper, and sear 5 minutes on the first side and 3-4 minutes on the second, until browned. Move to a cutting board, and once cool enough to handle, chop into bite-size pieces and cover loosely with foil.
3. In the same pan, cook the mushrooms until they release their water and start to brown. Season with salt and pepper and set aside on a plate.
4. Preheat the oven to 350°F. Cook the spaghetti until 3 minutes short of al dente.
5. Add butter, onion and a pinch of salt to the pan and cook until the onion is translucent. Add the garlic and cook until golden. Add the flour and cook for 2 minutes until golden. Add the wine and stock, bring to a boil and simmer for 2 minutes, scraping up the browned bits from the bottom. Reduce heat to medium.
6. Add the cream and reserved pasta water and bring to a simmer. Stir in 1 cup of the mozzarella and the parmesan. Season to taste with salt and pepper. Then mix in the spaghetti, sliced chicken, mushrooms and parsley.
7. Grease a 9x13-inch baking dish and pour in the pasta mixture. Top with the remaining mozzarella and the breadcrumbs, cover with parchment and then foil. Bake 20 minutes, then remove the parchment and foil and bake 15 more minutes. For color, broil the last 1-2 minutes, watching carefully.
8. Let rest 10-15 minutes before serving.

Summarized from Sip and Feast's video. Watch it for the details.

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