Elevated Chicken Tetrazzini Recipe
Prep Time:
35 minutes
Cook Time:
35 minutes
Servings:
4 servings
Ingredients
  • 1 ounce dried Porcini mushrooms
  • 7 ounces cremini mushrooms, chopped
  • 10 ounces dried spaghetti
  • 2 medium chicken breasts, roughly 12 ounces total, diced
  • Salt and pepper, to taste
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 ½ tablespoons all-purpose flour
  • 1 ½ cups chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan, divided
Directions
  1. Soak the porcini mushrooms in boiling water for 30 minutes, or according to packet instructions, until rehydrated.
  2. Drain the porcini mushrooms, reserving the liquid.
  3. Preheat the oven to 350 F.
  4. Heat a large pan of salted water until it is simmering.
  5. Cook the spaghetti according to the packet instructions.
  6. Drain the pasta and set it aside.
  7. Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a large heavy-bottomed pan to a medium-high heat.
  8. Season the chicken well with salt and pepper.
  9. Pan fry the chicken for 3 to 4 minutes until browned. At this stage it doesn't need to be cooked through.
  10. Remove the chicken from the pan.
  11. Add to the pan 1 tablespoon butter, the chestnut mushrooms, porcini mushrooms, and the crushed garlic.
  12. Saute for 3 to 4 minutes.
  13. Add the remaining 1 tablespoon butter along with the flour, stirring well to coat the mushrooms.
  14. Add the chicken stock to the pan along with ½ cup reserved mushroom liquid, and stir well.
  15. Pour in the cream and continue to stir until the mixture has thickened.
  16. Add the chicken and ¼ cup Parmesan to the pan and mix everything together.
  17. Place the spaghetti into an oven-safe dish.
  18. Pour the mushroom and chicken sauce over the top of the spaghetti.
  19. Sprinkle with the remaining ¼ cup Parmesan.
  20. Place into the oven and bake for 20 to 25 minutes until the sauce is bubbling.
  21. Remove from the oven and serve.