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–+ servings

Chicken Tetrazzini (creamy chicken mushroom pasta bake)

Recipe video above. A big, creamy pasta bake with juicy chicken and mushrooms. Cheesy, hot and completely delicioius! Rumoured to be named after an Italian opera star Luisa Tetrazzini when an American Chef created this dish for her. So it's not authentic Italian - but it doesn't make this any less delicious!!
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 8
Calories: 669
Ingredients Method Nutrition Notes

Ingredients
  

  • 500g / 1lb spaghetti or other long pasta, cooked per packet ((penne, macaroni, ziti ok too) (Note 1))
  • 2 tbsp (30g) butter
  • 500g / 1lb chicken thighs (, skinless boneless (Note 2))
  • 4 tbsp (60g) butter (, unsalted)
  • 500g / 1lb mushrooms (, sliced 1/2 cm / 1/5" thick)
  • 2 garlic cloves (, minced)
  • 1 onion (, finely chopped)
  • 4 tbsp flour
  • 2 cups milk (, any fat, any type)
  • 1 cup cream (, heavy / thickened (sub more milk))
  • 2 cups chicken stock/broth (, low sodium (or water + 2 stock cubes))
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 cups cheese (, shredded (cheddar, jack, colby - not mozz))

Method
 

  1. Sear chicken
  2. Sauce & pasta

Nutrition

Serving: 1gCalories: 669kcalCarbohydrates: 58gProtein: 34gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 155mgSodium: 955mgPotassium: 400mgFiber: 3gSugar: 7gVitamin A: 200IUVitamin C: 6mgCalcium: 70mgIron: 3mg

Notes

  • For the juiciest chicken, use skinless boneless thighs as they don’t dry out easily; however, you can substitute with chicken breasts if preferred.
  • When making the béchamel sauce, use the “path test” by coating the back of a wooden spoon; it should coat but not be overly thick, as it will thicken further with cheese and during baking.
  • To avoid a dry casserole, bake just until heated through and the cheese is melted; overcooking can lead to a rubbery texture.
  • For a pop of color and nutrition, consider adding frozen peas and carrots to the mix instead of just peas.
  • Store leftovers in an airtight container in the fridge for up to 3 days, and reheat gently in the oven at 350°F until warmed through to maintain creaminess.

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