Chicken Tetrazzini
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Creamy, comforting pasta perfection with tender chicken and a golden crust–your new favorite cozy dish!
Ingredients:
Image credit: Food Network
Ingredients:
- 9 tablespoons butter
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 1 pound white mushrooms, sliced
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 4 cups whole milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
- 12 ounces linguine
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan
- 1/4 cup dried Italian-style breadcrumbs
- Heat oven to 450°F.
- Butter a 9x13" dish. In a large pan, melt 1 Tbsp each butter and oil over medium-high heat. Season chicken with ½ tsp each salt and pepper; cook 4 mins per side until golden. Shred, then set aside.
- Sauté veggies: Add 1 Tbsp each butter and oil to the same pan. Cook mushrooms 12 mins until golden. Add onion, garlic, and thyme; sauté 8 mins. Deglaze with wine (2 mins), then mix with chicken.
- Make sauce: Melt 3 Tbsp butter; whisk in flour (2 mins). Add milk, cream, broth, nutmeg, 1¾ tsp salt, and ¾ tsp pepper. Boil, then simmer 10 mins until thickened.
- Cook pasta: Boil linguine until al dente (9 mins). Drain, then toss with chicken, sauce, peas, and parsley.
- Assemble & bake: Transfer to dish. Top with cheese-breadcrumb mix, dot with 3 Tbsp butter, and bake 25 mins until golden and bubbly.
