Chicken Tetrazzini Recipe
Servings: 8 people
Calories: 899kcal
This chicken tetrazzini recipe is the ultimate in comfort food! A creamy and cheesy pasta bake that the whole family will love! Full of flavor and quick to prep.
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Ingredients
- 1 pound dry fettuccini noodles
- 3 cups cubed rotisserie or roast chicken meat usually a 3-4 pound chicken
- 2 tablespoons olive oil
- 18 tablespoons unsalted butter divided (2¼ sticks)
- ½ pound button mushrooms diced
- 1 medium yellow onion chopped
- 4 cloves garlic chopped
- 1 tablespoon chopped fresh thyme leaves
- ½ cup semi-dry or dry white wine
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup low-sodium chicken broth *See Note
- ⅓ cup all-purpose flour
- ⅛ teaspoon freshly grated nutmeg ¼ teaspoon ground nutmeg
- 1 teaspoon seasoned salt
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- ⅓ cup chopped fresh parsley divided
Instructions
- Heat oven to 425°F and spray a large casserole dish with nonstick baking spray.
- Cook the fettuccini in salted water, to al dente (per package directions), drain and rinse with cold water. Spread the noodles evenly onto a large baking sheet to dry; set aside.1 pound dry fettuccini noodles
- While the fettuccini cooks, heat a large skillet over medium heat and add 2 tablespoons oil and 2 tablespoons butter. When the butter has melted, add mushrooms and onion; season lightly with salt and pepper. Sauté until onions are translucent and mushrooms are fragrant and have softened, about 5-7 minutes. Stir occasionally.2 tablespoons olive oil, 18 tablespoons unsalted butter, ½ pound button mushrooms, 1 medium yellow onion
- Add garlic, thyme and white wine; stir with a wooden spoon while scraping off any browned bits on the bottom. Cook an additional 2 minutes to reduce the mixture. Transfer the vegetable/wine mixture to a medium bowl; set aside. (Keep the sauté pan out for later use.)4 cloves garlic, 1 tablespoon chopped fresh thyme leaves, ½ cup semi-dry or dry white wine
- In a medium saucepan, set over medium heat, bring the milk, cream and broth to just below a simmer (when you see steam coming off the top).3 cups whole milk, 1 cup heavy cream, 1 cup low-sodium chicken broth
- In the large sauté pan, melt 3 tablespoons butter over medium heat. While whisking, sprinkle the flour over the butter and continue whisking until the flour and butter incorporate and turn a light golden brown, about 2 minutes.⅓ cup all-purpose flour
- Continue whisking and slowly add the milk/cream/broth mixture. The mixture should be smooth with no lumps. Add nutmeg, seasoned salt, kosher salt and black pepper. While stirring, bring the mixture just to a boil and immediately reduce the heat to low. Cook, while whisking continuously, another 8-10 minutes, or until the sauce thickens. Remove the sauce from the heat once it thickens.⅛ teaspoon freshly grated nutmeg, 1 teaspoon seasoned salt, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Add the chicken, mushroom/onion mixture, noodles, and half of the parsley. Mix well.3 cups cubed rotisserie or roast chicken meat, ⅓ cup chopped fresh parsley
- Pour the mixture into the sprayed dish and sprinkle evenly with breadcrumbs and Parmesan.½ cup grated Parmesan cheese, ½ cup breadcrumbs
- Melt the remaining butter and pour it evenly over the top.
- Bake at 425°F, for 30 minutes, or until the top is golden brown and the chicken tetrazzini is bubbly throughout. Remove from oven and let the tetrazzini rest 5-10 minutes before serving.
- Garnish with the remaining parsley before serving.
- Enjoy!
Video
Notes
*Note: If making ahead, use 2 cups chicken broth.
Nutrition
Calories: 899kcal | Carbohydrates: 59g | Protein: 42g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 1120mg | Potassium: 515mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1715IU | Vitamin C: 7mg | Calcium: 245mg | Iron: 2mg