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Comforting Chicken Tetrazzini for Busy Cooks

Easy Chicken Tetrazzini made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 8 ounces of spaghetti
  • 2 cups shredded cooked chicken
  • 2 cups sliced mushrooms
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup frozen peas
  • 1/2 cup breadcrumbs

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Cook spaghetti according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they are tender.
  4. Sprinkle the flour over the mushrooms and stir to form a roux; cook for about 2 minutes.
  5. Gradually whisk in the chicken broth and heavy cream, stirring until the mixture is smooth and thickened.
  6. Stir in shredded chicken, garlic powder, salt, pepper, and frozen peas.
  7. Combine the cooked spaghetti with the sauce mixture and stir until well coated.
  8. Transfer the mixture to a greased baking dish. Top with grated Parmesan cheese and breadcrumbs.
  9. Bake for 25-30 minutes or until the top is golden and bubbly.
  10. Allow to cool slightly before serving. Garnish with parsley if desired.