Everyone has there favorite comfort food – some its fried chicken, mashed potatoes, Mac & cheese, etc. All are good! But mine? Chicken Tetrazzini, and with good reason. I don’t think I have ever met someone who does not like this or a version of it. It is super easy to make, a classic weeknight dinner. Great meal for the family or friends!
One of my neighbors makes an amazing Chicken Tetrazzini. I am always so excited when she invites us over when she makes it. Even after we’ve eaten dinner I get seconds just because it is her Chicken Tetrazzini – eat tonight, workout tomorrow! No shame whatsoever!
Well here is an amazing recipe for it that I just had to share with you all!
- 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
- 9 tablespoons butter
- 1 tablespoon thyme leaves
- 1/2 cup dry white wine
- 1/3 cup all purpose flour
- 4 cups whole milk, room temperature (or nonfat milk)
- 1 cup heavy whipping cream, room temperature
- 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
- Salt to taste
- Preheat oven to 450°F
- Spread 1 tablespoon of butter over a baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cook through, about 4 minutes per side. (I find it easy to cut the chicken more, it cooks faster and you can make sure it has been cooked through)
- Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
- Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and sauce over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and sauce until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2-3 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well balanced.
- Transfer the mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.