Creamy Chicken Tetrazzini Pasta Bake
Spaghetti and shredded chicken thighs tossed in a creamy mushroom sauce, topped with melted cheese and baked until golden in a 9x13 dish.
Equipment
- 9x13 inch baking dish
- Large deep skillet
- Large pot
- Whisk
Ingredients
- 1 lb spaghetti or penne, ziti or macaroni, cooked 1 minute short of the package time
- 1 lb boneless skinless chicken thighs
- 2 tbsp unsalted butter for searing the chicken
- 4 tbsp unsalted butter for the sauce
- 1 lb mushrooms sliced about 1/5 inch thick
- 1 onion finely chopped
- 2 cloves garlic minced
- 4 tbsp all purpose flour
- 2 cups milk any fat percentage
- 1 cup heavy cream or more milk
- 2 cups low sodium chicken broth
- ½ tsp salt
- ½ tsp black pepper
- 2 cups shredded cheese cheddar, Monterey Jack or Colby; do not use mozzarella
Instructions
- Boil. Cook 1 pound spaghetti 1 minute short of the package time, then drain.
- Sear. Brown 1 pound chicken in 2 tablespoons butter for 5 to 6 minutes per side until 165 degrees F. Rest and shred.
- Cook the vegetables. Melt 4 tablespoons butter in the same skillet and cook 1 pound mushrooms, 1 onion and 2 minced garlic cloves 8 to 10 minutes until golden.
- Thicken. Stir in 4 tablespoons flour for 1 minute, whisk in 2 cups milk, 1 cup cream and 2 cups broth, then simmer 5 to 6 minutes. Add 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Assemble. Heat the oven to 350 degrees F. Mix the pasta and chicken into the sauce and pour into a 9x13 dish. Top with 2 cups cheese.
- Bake. Bake 25 to 30 minutes until bubbly and golden, then rest 5 to 10 minutes.
Notes
Substitutions: Use about 3 cups cooked shredded chicken to skip searing. Penne or ziti work in place of spaghetti.
Tips: Undercook the pasta and whisk the liquids in slowly for a smooth sauce.
Storage: Refrigerate up to 3 days. Not recommended for freezing.