Description
A delicious and comforting chicken tetrazzini recipe with a creamy sauce, mushrooms, and pasta. This hearty baked pasta dish is perfect for family dinners and makes great leftovers too.
Ingredients
– 1 pound dry fettuccini noodles
– 3 cups cubed rotisserie or roast chicken meat
– 2 tablespoons olive oil
– 2 1/4 sticks unsalted butter, divided
– 1/2 pound button mushrooms, diced
– 1 medium yellow onion, chopped
– 4 cloves garlic, chopped
– 1 tablespoon chopped fresh thyme leaves
– 1/2 cup semi-dry or dry white wine
– 3 cups whole milk
– 1 cup heavy cream
– 1 cup low-sodium chicken broth
– 1/3 cup all-purpose flour
– 1/4 teaspoon ground nutmeg
– 1 teaspoon seasoned salt
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 cup grated Parmesan cheese
– 1/2 cup breadcrumbs
– 1/3 cup chopped fresh parsley, divided
Instructions
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Preheat the oven to 375°F (190°C). Grease a large baking dish.
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Cook the fettuccine noodles according to package directions. Drain and set aside.
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In a large skillet, heat olive oil and ¼ stick of butter over medium heat. Sauté mushrooms, onions, garlic, and thyme until tender, about 6–7 minutes.
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Add white wine and cook for 2–3 minutes until reduced.
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In a separate saucepan, melt remaining butter. Stir in flour to make a roux and cook for 1 minute. Gradually whisk in milk, cream, and chicken broth.
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Add nutmeg, seasoned salt, kosher salt, and black pepper. Cook until sauce thickens, about 5–7 minutes.
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Stir in sautéed vegetables, chicken, cooked pasta, half the parsley, and Parmesan cheese. Toss until evenly coated.
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Transfer to the prepared baking dish. Sprinkle with breadcrumbs and the rest of the parsley.
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Bake for 25–30 minutes until golden and bubbly. Let rest for 5 minutes before serving.
Notes
– To make this recipe vegetarian, replace the chicken with diced tofu or extra mushrooms.
– For a gluten-free version, use gluten-free pasta and breadcrumbs.
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 5g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 140mg