Ultimate Chicken Tetrazzini: Creamy, Cheesy, and Family-Friendly!

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F and butter a 9x13 casserole dish.
2. Cook the pasta in a large pot of well-salted boiling water until barely al dente. Reserve 1/2 cup of the pasta water, then drain, partially cover and set aside.
3. In a large skillet over medium-high heat, cook the sliced mushrooms in the oil for about 3 minutes until softened. Add the chopped onion and cook 5 to 7 minutes until soft and golden. Add the garlic and cook 1 minute more until fragrant. Transfer to a cutting board with the chicken.
4. In the same pot, melt the butter, whisk in the flour and cook until lightly golden, about 1 1/2 minutes. Slowly whisk in the broth, lemon juice, salt and pepper until smooth. Add the half-and-half and bring to a simmer. Adjust salt and pepper to taste.
5. Combine the pasta, chicken, mushroom mixture, parsley and sauce in the pot. Stir in up to 1/2 cup reserved pasta water if you want it saucier. Spread into the prepared dish and sprinkle generously with the mozzarella.
6. Cover with foil and bake at 350°F for 20 minutes. Remove the foil and bake 15 minutes more. For golden spots, broil the last 1 to 2 minutes.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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