Chicken Tetrazzini

Name: Chicken Tetrazzini
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2½ tsp Salt; 10½ oz Spaghetti; 1 tbsp Olive Oil; 1¼ lb Chicken Breast; 1½ tbsp Butter; 10½ oz Mushroom; 2 cloves Garlic; ¼ cup All-Purpose Flour; 1⅔ cups Milk; 1¼ cups Chicken Broth; ¼ tsp Black Pepper; 3 oz Parmesan; 7 oz Peas

By Eatpace

Spaghetti, chicken, mushrooms and peas bake in a creamy Parmesan sauce with a browned cheese topping. You can boil the pasta while the chicken cooks.

Total: 45 min; 10 prep · 35 cook
Serves: 4; Scale it below
Calories: 747; kcal per serving
Protein: 60g; per serving

Plan this dinner Jump to recipe

Baked spaghetti with chicken, mushrooms and peas in a Parmesan sauce.

45 min

Method

7 steps Oven 425°F 10 min prep · 35 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Set out a large baking dish and bring a large pot of water to a boil.

Cook

Step 2. Add most of the Salt and the Spaghetti to the boiling water. Cook until just shy of tender, about 2 minutes less than the package directs, then drain.
Step 3. Meanwhile, heat Olive Oil in a large skillet over medium-high heat. Cook Chicken Breast, stirring, until browned and no longer pink inside, about 6 minutes. Transfer to a plate.
Step 4. Melt Butter in the skillet over medium-high heat. Add Mushroom and cook until browned, about 5 minutes. Stir in Garlic and All-Purpose Flour until the flour coats the mushrooms, about 1 minute.
Step 5. Gradually stir in Milk and Chicken Broth, then add the rest of the Salt and Black Pepper. Simmer over medium heat, stirring, until thick enough to coat a spoon, about 4 minutes.
Step 6. Stir half the Parmesan and the Peas into the sauce. Fold in the chicken and drained spaghetti, transfer to the baking dish, and scatter the rest of the Parmesan over the top.
Step 7. Bake until bubbling at the edges and lightly browned on top, about 15 minutes. Let stand briefly before serving.

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Tips

Good to know

Cook the chicken to 165°F inside, checking the largest pieces with an instant-read thermometer.

Swap it

Use frozen green beans cut into short pieces instead of the peas.

Leftovers

Refrigerate leftovers for up to 3 days and reheat with a splash of milk to loosen the sauce.

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