Chicken Tetrazzini - The Ultimate Weeknight Retro Classic

Ingredients

• 1 pound Spaghetti (any shape such as linguine, penne, or rigatoni works)
• 2 pounds Boneless Skinless Chicken Thighs (can substitute 1.5–1.75 lb rotisserie chicken, shredded)
• 5 tablespoons Unsalted Butter
• 1 pound Mushrooms (sliced; can quarter for more texture)
• 4 cups Low Sodium Chicken Stock (no‑salt or reduced‑sodium)
• 1.5 cups Heavy Cream
• 0.5 cup Dry White Wine (dry white such as Sauvignon Blanc)
• 5 cloves Garlic (minced)
• 1 medium Onion (diced)
• 0.5 cup Parmesan Cheese (grated, about 45 g)
• 1.5 cups Mozzarella Cheese (shredded)
• 0.75 cup Panko Breadcrumbs (optional, for topping)
• 0.33 cup All-Purpose Flour (about 45 g)
• 2 tablespoons Olive Oil
• 0.25 cup Flat‑Leaf Italian Parsley (chopped)
• 2 teaspoons Kosher Salt
• to taste Black Pepper

Instructions

1. Pat and Season Chicken

   Remove chicken thighs from the fridge, pat dry with paper towels, then season both sides with 2 tsp kosher salt and freshly ground black pepper.

   Time: PT5M

2. Sear Chicken

   Heat 2 tbsp olive oil in a large skillet over medium‑high. Add chicken in a single layer; sear 5‑6 minutes per side until deep golden brown. Transfer to a plate.

   Time: PT12M

3. Rest and Cut Chicken

   Tent the seared chicken loosely with foil and let rest 5 minutes. Then cut into bite‑size pieces; reserve any juices on the board.

   Time: PT5M

4. Brown Mushrooms

   In the same skillet (add a splash of oil if needed), add sliced mushrooms. Cook over medium heat, stirring occasionally, until the released water evaporates and the mushrooms turn golden, about 5 minutes.

   Time: PT5M

5. Sauté Onion and Garlic

   Add 5 tbsp butter to the skillet, then the diced onion with a pinch of salt. Cook 5 minutes until softened. Add minced garlic and cook another 2 minutes until fragrant.

   Time: PT7M

6. Make a Roux

   Sprinkle 1/3 cup flour over the onion‑garlic mixture. Stir continuously for 2 minutes until the flour turns a light golden color and the raw taste disappears.

   Time: PT2M

7. Deglaze and Add Stock

   Pour in 0.5 cup dry white wine, scraping up browned bits. Simmer 2 minutes. Add 4 cups cold low‑sodium chicken stock, bring to a rolling boil and cook 2 minutes.

   Time: PT4M

8. Create the Creamy Sauce

   Reduce heat to low‑medium. Stir in 1.5 cups heavy cream and simmer 5 minutes. Add 0.5 cup grated Parmesan and 1.5 cups shredded mozzarella; melt until smooth. Season with additional salt and generous black pepper.

   Time: PT7M

9. Cook Pasta Al Dente

   Bring a large pot of salted water to a boil. Add spaghetti and cook 7 minutes (3 minutes less than package directions). Reserve 1 cup pasta water, then drain.

   Time: PT10M

10. Combine All Components

    Add the cooked pasta, chicken pieces, browned mushrooms, and any collected chicken juices to the sauce. Stir in about 0.5 cup reserved pasta water until the mixture coats the pasta evenly.

    Time: PT5M

11. Transfer to Baking Dish & Add Topping

    Grease the 9×13‑inch baking dish lightly. Pour the pasta mixture in, spreading evenly. Sprinkle panko breadcrumbs (and extra mozzarella if desired) over the top.

    Time: PT5M

12. Bake Covered

    Preheat oven to 350°F. Cover the dish tightly with foil and bake for 20 minutes.

    Time: PT20M

    Temperature: 350°F

13. Bake Uncovered & Broil

    Remove foil and continue baking for 15‑20 minutes until the top is golden and bubbling. Switch to broil for the last 1‑2 minutes to crisp the breadcrumbs.

    Time: PT17M

    Temperature: 350°F

14. Rest Before Serving

    Allow the baked tetrazzini to rest 15 minutes before cutting. This lets the sauce set and flavors meld.

    Time: PT15M

Nutrition Facts

Calories

820

Protein

30 g

Carbohydrates

70 g

Fat

40 g

Fiber

3 g