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Chicken Tetrazzini

chicken tetrazzini in a baking dish made with noodles, mushrooms, peas, cream sauce, cheddar, Parm and panko in a baking dish
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  50 min

Ingredients

  • 8 tablespoons salted butter, plus more for greasing
  • 12 ounces spaghetti, linguine, or bucatini
  • 1 pound boneless, skinless chicken breast tenders
  • 1 teaspoon sea salt
  • 2 tablespoons extra-virgin olive oil
  • ½ pound cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 1 cup heavy whipping cream, room temperature
  • 1 cup chicken broth
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ⅛ teaspoon ground nutmeg
  • 1 cup freshly grated Parmesan
  • ⅓ cup panko breadcrumbs
  • ¾ cup frozen peas (optional)
  • 1 cup shredded cheddar cheese
  • Chopped fresh Italian parsley leaves, for serving (optional)

Method

  1. Preheat the oven to 350°F with a rack in the center position. Grease a 9x13 baking dish with butter.

  2. Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente according to the package instructions. Drain.

  3. Sprinkle the chicken all over with ½ teaspoon of the salt. Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a large skillet over medium-high heat. Once the butter melts, add the chicken and sear until browned, 2-3 minutes per side. Transfer the chicken to a cutting board. Let cool slightly, then chop into bite size pieces.

  4. Reduce the heat to medium and add 1 tablespoon of the remaining butter and the remaining 1 tablespoon of the olive oil. Once the butter melts, add the mushrooms and cook, stirring occasionally until golden brown, about 4 minutes. Transfer to the cutting board with the chicken.

  5. Add 4 tablespoons of the remaining butter to the same pan. Once the butter melts, add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and whisk until a thick paste forms, 1-2 minutes. Slowly whisk in the milk, cream, and broth until smooth, 2-4 minutes. Whisk in the thyme, garlic powder, onion powder, nutmeg, remaining ½ teaspoon salt, and ½ cup of the parmesan. Bring to a simmer and cook, stirring occasionally, until the sauce is thick enough to coat the back of a wooden spoon, 4-5 minutes.

  6. Meanwhile, place the remaining 2 tablespoons of butter in a medium bowl. Melt the butter in the microwave, then stir in the panko.

  7. Combine the pasta, chicken, mushrooms, and peas in the prepared baking dish. Pour the sauce over top. Evenly top it with the cheddar cheese and remaining ½ cup parmesan. Sprinkle with the buttery panko.

  8. Bake, uncovered, until the sauce is bubbling and the panko is golden brown, about 25 minutes. Serve family style. Store any leftovers refrigerated in an airtight container for up to 3 days.