Simple Chicken Tetrazzini for a Cozy Night In
A heartwarming dish that combines tender chicken, creamy sauce, and pasta, perfect for chilly evenings.
Equipment
- Large Pot
- Large Skillet
- 9x13-inch Baking Dish
Ingredients
Main Ingredients
- 2 cups Cooked Chicken Shredded or diced, can be leftover roasted or poached.
- 8 ounces Spaghetti or Linguine Cook al dente according to package instructions.
- 4 tablespoons Unsalted Butter For the roux.
- 1/4 cup All-Purpose Flour To thicken the sauce.
- 3 cups Low-Sodium Chicken Broth For depth of flavor.
- 1 cup Heavy Cream Adds creaminess to the sauce.
- 1 teaspoon Garlic Powder Enhances flavor.
- 1 teaspoon Onion Powder Adds savory note.
- to taste Salt and Pepper Essential for flavor.
- 1 cup Frozen Peas Adds color and nutrition.
- 1 cup Grated Parmesan Cheese For topping.
- 1/2 cup Breadcrumbs Preferably panko for crunch.
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- Melt the butter in a large skillet over medium heat, then add the flour and stir for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth, stirring until thickened (about 3-4 minutes).
- Add the heavy cream and season with garlic powder, onion powder, salt, and pepper.
- Incorporate the cooked chicken and frozen peas into the sauce.
- Fold in the cooked spaghetti until well combined.
- Transfer the mixture to a greased 9x13-inch baking dish.
- Mix the Parmesan cheese and breadcrumbs, then sprinkle over the top.
- Bake for 25-30 minutes until golden brown and bubbling.
- Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container for up to three days. Can be frozen for up to two months.