Description
A creamy and rich Chicken Tetrazzini that combines linguine or spaghetti with tender chicken, mushrooms, and a cheesy topping for a comforting dinner experience.
Ingredients
Scale
- 8 oz linguine or spaghetti
- 2 cups cooked chicken, shredded
- 1 cup mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
- Sauté the chopped onions and minced garlic in olive oil over medium heat for 3-4 minutes until softened.
- Add the sliced mushrooms and cook until browned and tender, about 5-7 minutes.
- Combine shredded chicken, chicken broth, heavy cream, salt, pepper, and paprika with the mushroom mixture. Let it simmer for 5 minutes.
- Mix the cooked pasta into the chicken mixture until well coated, then transfer to a greased baking dish.
- Top with mozzarella and Parmesan cheese evenly.
- Bake for 25-30 minutes until cheese is golden and bubbly.
- Garnish with fresh parsley before serving.
Notes
Make-ahead options available; customize by adding in your favorite vegetables or using turkey instead of chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg